Category: 4. BBQ Tikka

Ingredients

1. Liver (kaleji), cut into cubes 250 g
2. Ginger (adrak) paste 1 tbsp
3. Garlic (tasari) paste 1 tsp
4. Onion paste 1 tsp
5. Yoghurt (dahi) 2 tbsp
6. Red chilli powder 1/2 tsp
7. Garam masala 1/2 tsp
8. Cumin (jeera) powder 1/2 tsp
9. Green coriander (chopped) 2 tsp
10. Turmeric (haldi) powder 1/2 tsp
11. Carom (ajwain) seeds 1/2 tsp
12. Dry fenugreek (powder) 1 tsp
13. Salt to taste
14. Vegetable oil 1 tbsp
15. Vegetable oil for basting

Method

1. Rub ginger, garlic, and onion pastes on the liver cubes and set aside for an hour
2. Mix the remaining ingredients (except oil / butter for basting) with the yoghurt and coat the liver cubes.
3. Leave to marinate for at least 2 hours.
4. Preheat oven to 150°C (300°F).
5. Thread the cubes gently onto the skewers.
6. Roast / grill / bake till half done (10 minutes).
7. Drain the excess marinade, baste once and roast again for 4 – 5 minutes till cooked through.
8. Serve at once, accompanied by salad.

Ingredients:

1. Chicken, minced 1 kg
2. Eggs 2
3. Cumin (Jeera) powder 1 tbsp
4. Yellow chilli powder 1 tsp
5. White pepper powder 1 tsp
6. Salt to taste
7. Vegetable oil 4 tsp
8. Cashew nuts(pounded) 4 tbsp
9. Ginger(finely chopped) 2 tbsp
10. Onions(chopped) 4 tsp
11. Green coriander(chopped)5 tbsp
12. Garam masala 1 tsp
13. Oil for basting
14. Butter for brushing

Method:

1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges.

Ingredients:

Method:

1. Marinate all above for 1 hour, put on skewers and BBQ or grill in a grill pan.

INGREDIENTS:

• 8 chicken drumsticks
• Extra virgin olive oil to drizzle
• 4 corn cobs
• Chilli oil to serve (optional)
• Lime wedges to serve
• Cos lettuce wedges to serve

SPICE RUB

• 2 tbs sea salt flakes
• 1 tbs smoked paprika
• 1 tbs ground coriander
• 1 tsp chilli powder
• 1 tsp ground black pepper
• 1⁄2 tsp ground cloves
• 1⁄2 tsp ground allspice

METHOD:

1. 1.Preheat barbecue with lid closed over medium heat. For the spice rub, place all the ingredients in a container and shake to combine. Extra spice mix will keep for up to 6 months in a sealed container.
2. 2.Brush the chicken with the olive oil then rub over 2 tbs of the spice rub. Place chicken and corn on the barbecue and cook for 15-20 minutes, turning, until chicken is cooked through and corn is slightly blistered. Remove from barbecue.
3. 3.Drizzle chicken with a little chilli oil and serve with corn, lime and cos lettuce.

Ingredients:

• 6-7 green chillie
• 1tbs chaat masala
• 1tbs lkutti laal mirch
• 1tbs garam masala
• loong n kali mirch powder 1tbs
• 2 tbs zeera n dhania powder
• ghee 2 cups
• adrak n lahsan adha Pao

Method:

• 1. aik karahi k andar 1 and half cup water n half cup gheee dalain.
• 2. abb iss mai chicken tikka k pieces dalain n achee tarhan mix kar k salt apny taste k mutabik dalain n 6-7 green chillies centre sy cut laga kar degchee mai daal dain n half cup ghee dubara iss wqt jb green chillie dalaingy us wqt dalni hai n dakhan dhak dain.
• 3. chicken ko pakny dain..
• 4. adha kilo lehsan n adha kilo adrak ko chatoo bata mai pesain n degchi mai daal dain n dubara dhak dain.
• 5. 1 tbs saabut pisa hua dhania.
• 6. 1 tbs zeera pisa hua…1 tbs garam masala..1 tbs chaat masala..1tbs kutti hui laal mirch…loong aur bari ileichee powder.
• 7. in sab ko aik khushak bowl mai alehda sy daal lain.
• 8. ab jab chicken golden sa ho jai to iss ko alehda degchi mai nikal lain taky oil sy alag ho jai.
• 9. ab iss mai sary masaly jo bowl mai thy iss mai daal dain n lemon ka juice dalain 5 min dam dain.

Ingredients:

• Mutton (boneless) ½ kg
• Fat 250 gm
• Crushed black pepper 1 tsp
• Garlic paste 1 tbsp
• Papaya paste ½ tsp
• Cinnamon powder ½ tsp
• Oil 2 tbsp
• Lahori salt to taste

Method:

Take 250 gm fat and cut it into cubes. Now take ½ kg mutton, fat, 1 tsp crushed black pepper, 1 tbsp garlic paste, ½ tsp cinnamon powder, 2 tbsp oil , salt and ½ cup papaya paste. Mix everything and keep it for some time. Put the mutton and fat in the bbq sticks and grill it on the oven. Give it coal and serve hot.

INGREDIENTS:

• 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
• 100g unsalted butter, softened
• 12 lamb cutlets

RADISH AND COS SALAD

• 2 tbs rice wine vinegar
• 2 tbs peanut oil
• 1 tsp sesame oil
• 150g baby cos leaves
• 1 bunch radishes, quartered lengthways
• 1 tsp each black and white sesame seeds

METHOD:

• 1.To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
• 2.Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
• 3.Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
• 4.For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.

Ingredients:

• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/2 cup salsa
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded cooked chicken
• 6 hamburger buns, split and toasted
• Dill pickle slices, optional

Directions:

1. In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.
2. Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.

Can you freeze BBQ Chicken Sandwiches?

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary. Serve in buns; if desired, add pickle slices.

Nutrition Facts:

1 sandwich: 284 calories, 8g fat (3g saturated fat), 47mg cholesterol, 770mg sodium, 35g carbohydrate (12g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Ingredients:

• Chicken Breast fillets(skinned) 4
• Juice of lemon 1
• Sea salt
• Marinade:
• Amchoor 1 tsp
• Fenugreek seeds(crushed) 1 tsp
• Garam masala 1 tsp
• Fresh root ginger(grated) 2 tsp
• Garlic(grated) 2 tsp
• Chilli powder 1 tbsp
• Cumin(ground) 1 tsp
• Coriander(ground) 1 tsp
• Yogurt(low fat) 200 ml
• Lime wedges to serve

Method:

• 1. Slash each breast diagonally, 3-4 times and place them in a shallow, non-reactive dish.
• 2. Squeeze over the lemon juice and season with the salt. Cover and set aside.
• 3. Meanwhile, place all the marinade ingredients in a food processor and blend until smooth.
• 4. Pour this mixture over the chicken, cover and allow to marinate in the refrigerator for 2-3 hours.
• 5. When you are ready to cook, remove the chicken breasts from the marinade and place them on a grill rack.
• 6. Cook under a medium-hot grill for 15 minutes, turning them halfway through, or until they are cooked and lightly charred on the edges.
• 7. Serve immediatly with a crisp salad and serve garnished with lime wedges to squeeze over.

Ingredients:

• 1 kilogram Minced Beef (Keema)
• 1 medium Onion (grounded)
• 1 more medium Onion (chopped)
• 4 Green Chillies (Hari Mirch)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
• 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)
• 1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
• 8 Cardamom Pods (Ilaichi)
• 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
• 1 tsp. Garam Masala Powder
• 4 tbsp. Chick Pea Flour (freshly ground)
• 1 Egg
• 2 tbsp. Milk Powder
• 8 Allspices (Kabab Cheeni) (ground)
• Salt (to taste)
• 2 tbsp. Dalda Banaspati or any Cooking Oil

Method:

• 1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.
• 2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.
• Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.