Paneer Tikka Kebab

  • Servings: 4-5
  • Difficulty: easy
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A vegetarian tandoor dish of Paneer (cottage cheese) marinated in Indian spices and grilled with vegetables.

036400 gms Paneer / Cottage cheese, 2 inch squares
1 tsp black pepper powder
3-4 green chillies
2 tbsp fresh thick yogurt
1 tsp lemon juice
½ tsp garam masala
½ tsp chilli powder
½ tsp cumin powder
1 inch ginger
3 garlic pods
½ tsp carom seeds (ajwain)
¾ tsp turmeric powder
1 tbsp besan (bengal gram flour)
1 tsp oil for marinade
1 tbsp oil for frying
salt to taste
2 tbsp coriander, finely chopped
1 capsicum
1 tomato
2 onions

Cut capsicum, tomato and onions in equal sized square chunks.

Grind ginger, garlic and green chillies in a food processor to form smooth paste.

In a large bowl, mix the above paste with paneer, capsicum, onions, tomato, lemon juice, black pepper powder, yogurt, garam masala, chilli powder, cumin powder, carom seeds, turmeric powder, besan and oil. Season with Salt. Coat all paneer cubes and vegetables properly.

(Tip: Tandoori masala powder can also be added  for enriched smokey flavour.)

Thread paneer and vegetable pieces onto skewers, alternating paneer and vegetables.

Cook these skewers on the barbecue or under the grill for 8-10 minutes, turning frequently to ensure even cooking. Cook until paneer is light brown in colour from all sides.

Before serving sprinkle coriander and serve hot with onions and green sauce.

Liver Tikka Kebab

  • Servings: 4
  • Difficulty: easy
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Lamb liver grilled with hot indian spices.

023500 gms Lamb liver (cut into squares)
4 Green chilies, finely chopped
2 tsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder
2 tbsp extra virgin olive oil
Salt to taste

In a large bowl, Mix all the ingredients together.

Coat lamb liver with marination and refrigerate for at least 2 hours.

Then take out lamb liver from marinade and thread onto skewers and grill them for 8-10 minutes until done.

Serve hot with mint chutney, onions and cabbage salad.

Chicken Tikka Kebab

  • Servings: 3-4
  • Difficulty: easy
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The world famous takeaway kebabs marinated in yoghurt and spices and grilled in oven or barbeque.

Chicken Tikka500 gms skinless, boneless chicken breast pieces
2 tsp garlic paste (homemade preferred)
2 tsp ginger paste (homemade preferred)
1 tsp Cumin powder
1 tsp Coriander powder
1-2 tsp red chilli powder
½ tsp Turmeric powder
3 tbsp fresh yogurt/ hung curd
1 tbsp lemon juice
1 Red pepper
1 green pepper
Salt to taste
Butter for basting

Cut chicken breast into medium sized pieces.

In a large bowl, mix lemon juice, cumin powder, coriander powder, red chilli powder, turmeric powder, yoghurt, garlic paste and ginger paste. Then add chicken and coat all chicken pieces well.

Cover the bowl with cling film and leave to Marinate in refrigerator for 3-4 hours.

Preheat grill. Thread kebabs onto skewers with red pepper, green pepper and onion pieces in between. Drizzle some oil overs kebabs and grill for 15 minutes. Keep turning in between and brush with butter on both sides to retain moisture. Cook until chicken is cooked through and is charred a bit all over.

Serve hot with raw onions, tomato slices and yoghurt chilli chutney/ sauce.

(Tip: To get tandoor effect or to smoke kebabs, take a medium size piece of coal and hold it over a gas flame with the help of tongs until it begins to turns red hot and also grey in about 5 minutes. Put all kebabs onto one frying pan. Make some space in the centre of pan for a steel cup. Place the hot coal inside the cup. Add a spoon of ghee on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute. Open the lid and remove the coal cup. The dish will get a smoked tandoori flavour.)