Family Mix Grill Recipe
Shikari Lamb Chops, Chicken Tikka, Chicken Malai-Boti, Seekh Kebab, Chicken Tikka Leg
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Ingredients
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Shikari Lamb Chops
Chicken Tikka
Chicken Malai-Boti (Creamy)
Seekh Kebab
Chicken Tikka Leg
Grill & Serving
Method
Shikari Lamb Chops
- 1
Prepare marinade
In a bowl combine 0.75 cups plain yogurt, 2 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp ground coriander, 0.5 tsp garam masala, 0.5 tsp freshly ground black pepper, 0.5 tsp smoked paprika or a pinch of charcoal powder, 1 tbs lemon juice, 2 tbs vegetable oil and 1.5 tsp salt. Whisk until smooth.
- 2
Marinate chops
Score the lamb chops lightly on fatty sides. Add 8 lamb chops to the marinade, coating well. Cover and refrigerate for at least 3 hours, preferably overnight for deeper flavor.
- 3
Grill
Preheat grill to medium-high (about 400°F / 200°C). Brush grill grates with oil. Remove chops from marinade, letting excess drip off. Grill lamb chops 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) or longer to desired doneness. Baste once with a little oil during grilling. Rest 5 minutes before serving and garnish with chopped cilantro.
Chicken Tikka
- 4
Make tikka marinade
In a bowl mix 0.5 cups plain yogurt, 1.5 tbs ginger-garlic paste, 1 tbs tikka masala powder, 1 tsp red chili powder, 0.5 tsp ground cumin, 1 tbs lemon juice, 1 tbs oil and 1 tsp salt until smooth.
- 5
Marinate chicken
Toss 1 lb cubed chicken in the marinade until thoroughly coated. Cover and refrigerate at least 2 hours, ideally 4–6 hours.
- 6
Skewer & grill
Thread chicken cubes onto skewers leaving a little space between pieces. Preheat grill to medium-high. Oil grates. Grill kebabs 10–12 minutes, turning every 3–4 minutes, until edges char lightly and internal temp reaches 165°F (74°C). Brush with a little oil while grilling. Remove and rest 3 minutes before plating.
Chicken Malai-Boti (Creamy)
- 7
Prepare malai marinade
In a bowl whisk 0.5 cups heavy cream, 0.25 cups plain yogurt, 1 tsp fresh ginger paste, 0.25 tsp ground cardamom, 0.25 tsp white or black pepper, 2 tbs grated cheese (optional), 1 tsp lemon juice, 1 tsp salt and 1 tbs oil or melted butter until combined.
- 8
Marinate chicken
Add 1 lb chicken pieces to the creamy marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, up to overnight (the cream tenderizes quickly).
- 9
Skewer & grill
Thread chicken onto skewers. Preheat grill to medium (about 375°F / 190°C). Oil the grate. Grill 10–14 minutes, turning frequently, until lightly charred and cooked through (165°F / 74°C). Because of the cream, watch for flare-ups and move skewers to indirect heat if needed. Rest 3 minutes before serving.
Seekh Kebab
- 10
Make kebab mix
In a large bowl combine 1 lb ground lamb/beef, 0.5 cup finely grated and squeezed onion, 1 tbs ginger-garlic paste, 1 chopped green chili, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp garam masala, 2 tbs chopped cilantro, 1 tbs cornstarch (or gram flour) and 1 tsp salt. Mix thoroughly with your hands until the mixture becomes sticky and binds (about 3–4 minutes).
- 11
Shape onto skewers
Divide mixture into 8–10 portions. Moisten your palms and form each portion around a metal skewer into a long sausage shape, pressing firmly so meat adheres. Chill 15–20 minutes if mixture is loose; chilling helps maintain shape.
- 12
Chicken Tikka Leg
- 13
Prepare leg marinade
Combine 0.75 cups plain yogurt, 2 tbs ginger-garlic paste, 1 tbs tikka masala or chili powder, 1 tsp ground cumin, 1 tbs lemon juice, 1 tbs oil and 1.25 tsp salt in a bowl and mix until smooth.
- 14
Marinate legs
Make a few deep slashes in each of the 4 chicken leg quarters. Rub marinade all over legs and into slashes. Cover and refrigerate at least 4 hours, preferably overnight.
- 15
Grill legs
Preheat grill to medium (around 375°F / 190°C). Oil grates. Grill chicken legs 25–30 minutes, turning every 6–8 minutes so they brown evenly and reach an internal temp of 165–175°F (74–79°C), depending on thigh meat. If using a charcoal grill, move to indirect heat after initial sear to finish cooking without burning. Baste once or twice with oil if needed. Rest 5 minutes before serving.
Grill & Serving
- 16
Prepare grill and skewers
Light your charcoal or preheat your gas grill. For charcoal, allow coals to develop a white ash (medium-high heat). Soak wooden skewers 30 minutes if using. Oil grill grates with 0.25 cups oil on a folded paper towel held with tongs to prevent sticking.
- 17
Cooking order & timing
Start with chicken legs and lamb chops, as they need longer cooking time (25–30 minutes and 8–10 minutes respectively). Add seekh kebabs next, then chicken tikka and malai-boti so that all items finish roughly together. Monitor internal temperatures: lamb chops (130–145°F), chicken pieces (165°F), kebabs (160–165°F). Use indirect heat for thicker items after initial sear to avoid charring.
- 18
- 19
Safety notes
Ensure raw meat handling hygiene (separate cutting boards, wash hands). Use a meat thermometer for accurate doneness. Watch for flare-ups from the malai boti's cream and keep a spray bottle of water handy to control flames.