CHICKEN KABAB (Char-grilled morsels of chicken): Serves 4
Chicken Breasts (cut in 2”dices) 2 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Mace }
Green cardamom } All three powdered- 2 Teaspoons
Nutmeg }
Turmeric powder ¼ Teaspoon
Gramflour (roasted) 1 Tablespoons
White pepper powder ½ Teaspoon
Lemon juice 2 Tablespoons
Salt To taste
1) Whisk yogurt till smooth.
2) Add all ingredients except chicken and mix to a smooth mixture with no lumps.
3) Add chicken and mix gently in the marinade. Leave aside covered in fridge for 4 hrs.
4) Remove from fridge and skewer pieces evenly.
5) Grill on medium heat for 10 min. (12 min. at 325`F in an oven)
TANDOORI LAMB CHOPS (Lamb chops marinated and grilled): Serves 4
Loin Chops (cut to ¾ inch thick) 2.5 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Garam Masala 1 Teaspoon
White pepper powder ½ Teaspoon
Lemon juice 1 Tablespoons
Salt To taste
1) Flatten the chops using a steak hammer.
2) Make marinate with all the ingredients mixed to a smooth paste with no lumps.
3) Marinate the lamb chops for at least 4 hours in the marinade and leave them covered
in the refrigerator.
4) Skewer the chops and cook over a medium grill till done to taste (10-15 minutes).
Alternately they can be placed on a seasoned grill directly. In an oven broil them
For 12-15 minutes.