Tandoori Mixed Grill
Indulge in the exotic flavors of the 'Tandoori Mixed Grill,' a showstopping medley of tender chicken thighs, juicy lamb chops, and succulent shrimp, all marinated in a spiced yogurt blend infused with ginger, garlic, cumin, coriander, and Kashmiri red chili powder. Perfectly charred and grilled to smoky perfection, this Indian-inspired dish strikes the ideal balance between bold spices and bright citrus notes from lemon juice. With every bite, savor the aromatic hints of fresh cilantro and mint, making it the ultimate centerpiece for any gathering. Serve this sizzling tandoori delight with warm naan, tangy mint chutney, or a crisp salad for an unforgettable feast of grilled goodness. Perfect keywords like "tandoori grill recipe," "Indian mixed grill," and "spiced grilled meats" ensure your search ends with this culinary gem.
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 500 grams lamb chops
- 300 grams shrimp, shelled and deveined
- 250 grams thick Greek yogurt
- 3 tablespoons ginger-garlic paste
- 4 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons kashmiri red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 3 tablespoons oil
- 4 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh mint leaves, finely chopped
- 10 pieces wooden skewers, soaked in water
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, garam masala, kashmiri red chili powder, turmeric powder, salt, and oil.
Mix the marinade ingredients thoroughly to form a smooth paste.
Add the chicken pieces, lamb chops, and shrimp to the marinade, ensuring each piece is well coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor infusion.
Preheat the grill to medium-high heat (about 400°F or 200°C).
Thread the marinated meat pieces onto soaked skewers, alternating between chicken, lamb, and shrimp.
Place the skewers on the grill and cook for approximately 15-20 minutes, turning occasionally, until the chicken and lamb are fully cooked and slightly charred, and the shrimp is pink and opaque.
Sprinkle the grilled skewers with chopped cilantro and mint.
Serve the tandoori mixed grill hot, accompanied by naan, a fresh salad, or mint chutney.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
