Tandoori Mixed Grill Recipe

In a large bowl whisk together the yogurt, ginger paste, garlic paste, lemon juice, mustard oil, salt, black pepper, garam masala, ground cumin, ground coriander, paprika, red chili powder and turmeric until smooth and well combined.

Divide the marinade: reserve about 1 cup of the marinade for basting the bone-in tandoori chicken. Keep the remaining marinade in separate bowls for chicken tikka and lamb tikka, approximately 1 cup each. If you need more marinade for pieces, add up to 1/2 cup yogurt and 1 tbs oil to adjust consistency.

If you want classic red tandoori color, add a small pinch of food color to each portion now (optional).

Marinate

Place the chicken pieces in the portion of marinade reserved for chicken tikka. Add the optional green chili paste and kasuri methi. Mix thoroughly so each piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours).

Skewer & Cook

If using metal or soaked wooden skewers, thread chicken pieces leaving small gaps for heat circulation. Preheat oven to 240°C (465°F) with broiler/high heat, or prepare a hot grill. Place skewers on a rack over a tray. Brush lightly with oil and cook for 12–18 minutes, turning once, until edges char slightly and internal temperature reaches 74°C (165°F). If using a charcoal or tandoor, cook until smoky char appears. Rest 5 minutes before serving.

Brush finished tikka with a little melted butter or oil and squeeze lemon over just before plating.

Prepare the Chicken

Make 3–4 deep cuts in each chicken piece to allow marinade penetration. Rub the reserved 1 cup marinade thoroughly into the cuts, coating all surfaces. Let rest 1 hour at room temperature then refrigerate for at least 6 hours or overnight.

Cook

Preheat oven to 220°C (430°F) with rack placed in upper third. Arrange bone-in pieces on a wire rack over a foil-lined baking sheet. Brush with oil. Roast for 25–35 minutes, turning once halfway and basting with reserved marinade or oil, until juices run clear and internal temperature at thickest part is 75°C (165°F). Finish under broiler 2–3 minutes to char edges. Alternatively cook on a very hot grill or in a tandoor until cooked through and smoky.

Rest 5–10 minutes, then squeeze lemon over pieces before serving.

Marinate

Toss lamb cubes with the portion of yogurt marinade reserved for lamb, add the grated onion paste and a drizzle of oil. Mix well so marinade coats each cube. Refrigerate covered for 6–12 hours (overnight preferred) to tenderize.

Skewer & Cook

Thread lamb onto skewers leaving room between pieces. Preheat grill or oven to high (240°C/465°F). Grill or broil for 10–18 minutes depending on cube size and desired doneness, turning once. Aim for a well-seared exterior and tender interior (internal temp for medium-rare lamb ~60–63°C). Baste lightly with oil while cooking to prevent drying.

After resting 5 minutes, sprinkle chat masala and lemon before serving.

Prepare Mix

In a bowl combine the minced lamb, finely chopped onion, chopped coriander, green chilies, ginger-garlic paste, roasted gram flour (or breadcrumbs), cumin, coriander powder, semolina (if using) and 1 tsp salt. Mix vigorously for 3–5 minutes until the mixture becomes sticky and holds together well. Chill 20–30 minutes if the mixture feels loose.

Shape on Skewers

Preheat grill or pan to medium-high. Wet your hands slightly and press a portion of mixture evenly onto flat or round metal skewers forming 1" thick logs about 10–12 cm long. Smooth surface to help even cooking.

Cook

Grill or broil for 10–14 minutes, turning every 2–3 minutes and brushing with oil, until evenly browned and cooked through (internal temp ~72°C). For stovetop, sear in a hot cast-iron pan with a little oil and finish in oven at 200°C for 6–8 minutes.

Remove from skewers and rest 3–4 minutes before serving.

Arrange a mix of chicken tikka, lamb tikka, tandoori chicken pieces and sheek kebabs on a large platter. Garnish with sliced red onions, coriander leaves and lemon wedges.

Serve immediately with mint chutney and extra lemon wedges. Offer warm naan or steamed basmati rice on the side if desired.