Tandoori Mixed Grill Recipe

In a large bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste and vegetable oil until smooth.

Add the ground cumin, ground coriander, smoked paprika, tandoori or garam masala, turmeric, kashmiri chili powder, salt, and black pepper. Whisk until fully incorporated. If using red food coloring, add it now and mix to distribute evenly.

Taste a tiny smear of the marinade (optional) and adjust salt or lemon as needed. Reserve about 3 tablespoons of the marinade in a small bowl for brushing during cooking; divide the remainder between four bowls to marinate each protein separately (chicken, lamb, shrimp, fish). This prevents over-marinating delicate proteins.

Chicken

Place chicken thighs in one bowl of marinade, rubbing the mixture into the scored surfaces and edges. Cover and refrigerate for 4–8 hours (minimum 2 hours).

Lamb

Place lamb cubes in second bowl of marinade, stirring to coat each piece. Cover and refrigerate for at least 6 hours or overnight for best tenderness and flavor.

Shrimp

Place shrimp in third bowl with marinade and toss to coat. Refrigerate for 20–30 minutes only — shrimp absorb flavor quickly and will become tough if over-marinated.

Fish

Place fish pieces in fourth bowl with marinade and gently fold to coat. Refrigerate for 20–30 minutes only; handle gently to avoid breaking the fillets.

About 30 minutes before cooking, remove the marinated proteins from the refrigerator to come closer to room temperature. Preheat the grill to medium-high (425–475°F / 220–245°C) or preheat the oven broiler to high if broiling.

If using wooden skewers, ensure they were soaked at least 30 minutes. Thread proteins onto skewers: make mixed skewers alternating chicken, shrimp, lamb and fish as desired, leaving some space between pieces for even heat. For more even cooking, consider making separate skewers per protein type (recommended: lamb and chicken on separate skewers; shrimp and fish on their own).

Brush the grill grates lightly with neutral oil or oil the skewers to prevent sticking. Place skewers on the preheated grill. For direct grilling: cook chicken and lamb 10–12 minutes, turning every 3–4 minutes and basting with reserved marinade or melted butter in the last 3 minutes. Chicken should reach an internal temperature of 165°F (74°C); lamb should be 145–160°F depending on preference (medium-rare to medium).

Grill shrimp 2–3 minutes per side until opaque and just curled. Grill fish 2–4 minutes per side depending on thickness until opaque and just flaky. If using separate skewers for delicate proteins, place them on the cooler part of the grill or finish in the oven on a sheet pan under broiler for 1–2 minutes if necessary.

If using an oven broiler: arrange skewers on a foil-lined rack set 6 inches from the broiler and broil, watching closely: chicken and lamb 10–12 minutes, turning once; shrimp and fish 4–6 minutes total, turning once halfway and brushing with reserved marinade/butter near the end.

During the final minute of cooking, brush with melted butter and sprinkle with chopped cilantro.

Transfer cooked skewers to a clean platter. Let rest 3–4 minutes to let juices settle.

Serve with lemon wedges and sliced red onion. Offer extra yogurt raita or chutney on the side if desired.

Garnish with additional cilantro and a light squeeze of lemon over the proteins just before serving.