BARBECUE PLATTER MISHKAKI: INGREDIENTS: 1kg beef steak, cut into cubes 1 heaped tbsp. ginger paste 1 heaped tbsp. garlic paste 2-3 tbsp. grated raw papaya (acts as a tenderizer) salt to taste 1 tsp. red chili powder (more for hotter flavor) 1 tsp. turmeric powder 2 tbsp. oil 1 tbsp. tomato puree 1 tbsp. tamarind paste or lemon juice 1 tbsp. curry powder or tandoori masala, whichever flavor you prefer INSTRUCTIONS: Mix all the ingredients well, and then marinate the beef in it preferably overnight for the meat to tenderize. Skewer the meat on bbq sticks, and cook over a hot grill or using an oven broiler until tender. You can brush a bit of oil during the cooking process so that the meat doesn’t dry out. TANDOORI CHICKEN: 1 chicken, skin removed then cut into quarters or 8 pieces, as you prefer: For the marinade INGREDIENTS: 1 heaped tbsp. tandoori masala (if your tandoori masala is spicy, then use less and add a bit of red coloring to the marinade) 2 tbsp. tomato paste 1 tsp. salt (adjust to taste) 2 tsp. red chili powder ¼ tsp. turmeric powder 1 tbsp. ginger paste 1 tbsp. garlic paste ¼ cup plain yoghurt juice of 1 lemon 2 tbsp. oil TIP: You can taste the marinade before adding your chicken and adjust salt/chili. Remember that it needs to be a bit salty because the chicken is without salt and it will go into that marinade, so don’t leave the marinade bland. If you prefer a more vibrant color, add a few drops of food coloring and mix well. INSTRUCTIONS: Make 2-3 deep slits on each piece of chicken, then slather the pieces with the marinade. The slitting ensures that the flavor from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is ok. Bbq this on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn’t stick, and turn the pieces over every few minutes to get all sides equally done. Alternatively you can grill these in an oven at around 200 C until chicken is done. Similarly, turn them over once or twice on the oven tray so all sides are equally done. If there is any marinade leftover, you can add a bit of water to it and cook it over low heat until it thickens and is done, this can then be drizzled over your chicken when serving. Keep the chicken wrapped in foil until time of serving to retain heat and moisture. SHEESH KABABS: INGREDIENTS: 1 kg beef mince (ask your butcher for ‘kabab’ mince….they normally grind/mince it 2-3 times to make it extra smooth and add some percentage of fat-content to keep the kabab mixture nice and moist) 1 bunch coriander 1 medium sized onion salt to taste 1 tbsp. garlic paste 2 tbsp. ginger paste 2 tbsp. crushed green chilies (or more for hotter flavor) 1 lemon’s juice 1 tsp. turmeric powder 1 tbsp. freshly grinded jeera INSTRUCTIONS: Grind/blend the coriander, ginger, garlic, onion and green chilies with lemon to a paste and add it to the mince mixture. Add the rest of the ingredients and mix thoroughly. Let it marinate for a few hours (2-3) in the refrigerator. Form small balls and skewer them on flat skewers. Moisten hands with cold water and flatten the balls on the skewer until somewhat flat, then grill immediately on medium heat, do not turn immediately otherwise they would keep falling into the fire. Once the bottom side is slightly done, turn the skewer and do the other side. To keep them juicy, do not over-cook as they will get hard. Let the skewer stand for about a minute before removing the kabab as it keeps cooking a little more even after removing from the direct heat.
Posted on: Wed, 28 Aug 2013 14:36:07 +0000