Tandoori Mixed Grill
Fire up your taste buds with this irresistible Tandoori Mixed Grill, a vibrant medley of marinated chicken, lamb, and shrimp bursting with authentic Indian flavors. Crafted with a rich blend of Greek yogurt, ginger-garlic paste, aromatic spices like cumin, garam masala, and Kashmiri red chili, this dish delivers the perfect balance of smoky, tangy, and spicy notes. The proteins are marinated to perfection and grilled to juicy tenderness, achieving subtle char marks that elevate their natural flavors. Garnished with fresh cilantro and mint, and served alongside naan or tangy mint chutney, this impressive feast is ideal for dinner parties, barbecues, or family meals. With minimal prep time and an explosion of bold flavors, the Tandoori Mixed Grill will become your go-to recipe for any occasion!
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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 |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1414 mg | 472% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.0 g | ||
| Protein | 310.9 g | 622% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 699 mg | 54% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4129 mg | 88% | |
*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.
