Mixed Grill Special Recipe

Prepare the mix

In a large bowl combine minced mutton, grated onion (squeezed so it isn't watery), minced garlic, ginger paste, gram flour, chopped coriander, chopped mint, garam masala, cumin powder, coriander powder, red chili powder and salt. Mix thoroughly with your hands until the mixture is sticky and homogenous (about 2–3 minutes). If using the vegan plant-based mince, combine it with the same spices and binders in the same way.

Shape onto skewers

Divide the mixture into 4 equal portions. Wet your hands slightly and press each portion around a skewer, forming a uniformly thick cylindrical kebab about 1.5–2 cm thick. Smooth seams with the back of a spoon or wet fingers.

Cook

Preheat a grill, broiler or heavy cast-iron pan to medium-high. Brush the kebabs lightly with oil. Grill or pan-sear the skewers 4–5 minutes per side until well browned and cooked through (internal temp for mutton approx 70°C/160°F). Turn gently to avoid breaking. If using a broiler, place on a tray 8–10 cm from the heat and broil, turning once. For vegan mince, cook until heated through and edges are crisp, about 3–4 minutes per side.

Rest and finish

Allow kebabs to rest 2–3 minutes, then slide off skewers if desired. Keep warm while you finish other components.

Marinate salmon (or tofu for vegan)

In a bowl whisk together yogurt, garlic paste, ginger paste, lemon juice, oil, garam masala, turmeric, Kashmiri chili and salt. Add salmon pieces and gently toss to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour). If using tofu, press beforehand, then marinate similarly; marinated tofu can marinate for 15–30 minutes.

Skewer and cook

Thread salmon pieces onto skewers, leaving a little space between pieces. Preheat a grill or oven (200°C/400°F) or a hot oiled skillet. Grill or broil the salmon 3–4 minutes per side until lightly charred and just cooked through (internal 50–55°C for medium; fish continues to cook). For tofu, cook until edges are golden and slightly crisp, about 2–3 minutes per side.

Finish

Remove from heat and sprinkle with chopped coriander. Keep warm and set aside for plating.

Marinate

In a bowl combine yogurt, ginger-garlic paste, garam masala, red chili powder and salt. Coat the chicken chops (or plant-based substitute) thoroughly and refrigerate for 20–40 minutes. If using a vegan substitute, marinate the same amount of time to absorb flavors.

Sear

Heat oil in a heavy skillet over medium-high. Add the marinated chicken chops and sear 4–5 minutes per side until well browned. Lower heat if the exterior darkens too fast.

Make BBQ butter glaze

In the same pan (push chicken to one side), add butter, ketchup and BBQ sauce. Stir to combine, then add cream if using. Reduce gently 1–2 minutes until slightly thickened and glossy.

Glaze and finish

Toss the seared chicken in the glaze to coat, spooning sauce over the top. Cook an additional 1–2 minutes so flavors meld and chicken reaches safe internal temperature (75°C/165°F) for poultry. For vegan substitute, cook until heated and glazed, ensuring texture is tender-crisp.

Blend

Place coriander, mint, green chilies, garlic, lemon juice, sugar, salt and 2 tablespoons cold water into a blender or food processor. Blitz until smooth, adding oil to help emulsify if desired. Adjust salt and lemon to taste. Chill until needed; chutney can be made ahead and refrigerated.

Adjust consistency

If too thick, add 1 teaspoon water at a time to reach a spreadable consistency ideal for dipping with the kebabs and tikka.

Prepare vegetables

Thinly slice the red onion, cucumber, radishes and dice the tomato. Put into a mixing bowl and add chopped coriander.

Dress

Toss the salad with lemon juice, chaat masala, salt, black pepper and olive oil if using. Taste and adjust seasoning. Keep chilled until serving.

Make dough

In a small bowl combine warm water, sugar and instant yeast. Let sit 5 minutes until foamy. In a large bowl mix flour and salt. Add yogurt, oil and the yeast mixture. Mix until a soft dough forms; knead 6–8 minutes until smooth and elastic. If using vegan option, substitute plant-based yogurt and vegan butter in subsequent finishing steps.

Proof

Place dough in an oiled bowl, cover, and let rise in a warm place 45–60 minutes until doubled in size. The dough rise can be done while meats marinate and are cooking to save time.

Shape and add garlic

Punch down dough and divide into 4 equal pieces for 2 servings. Roll each into a ball, then flatten into teardrop or round shapes about 1/4" thick. Mix minced garlic with melted butter; brush the tops of each rolled naan with the garlic-butter and sprinkle chopped coriander.

Cook naan

Preheat a heavy skillet or tandoor-style oven to high heat. Cook each naan for 1–2 minutes on the hot side until bubbles form and char spots appear, then flip and cook 30–60 seconds more. Brush again with garlic butter once off the heat. For vegan naans use vegan butter in the garlic-brush stage.