Tandoori Style Grilled Meat Or Shrimp Recipes

Steps:

• 1 In a blender, puree the first 8 ingredients until they form a paste.
• 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
• 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.

Steps:

• Prepare grill for cooking.
• Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
• Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3Serve immediately with chutney.

Steps:

• In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
• Blend well and place in a glass bowl until ready to use.
• One hour before grilling, place the shrimp into the yogurt marinade.
• Soak wooden skewers in warm water to prevent burning.
• Place the shrimp on the skewers.
• Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
• Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
• Place shrimp on platter and serve immediately.

Steps:

• Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
• Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
• Slip into a plastic bag and refrigerate for at least 6 hours.
• Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
• Serve immediately with lemon wedges.

Steps:

• Mince the garlic and chop the scallions.
• Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
• Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
• Grill or broil for 6-8 minutes, turning gently to cook all sides.

Steps:

• Put the yogurt in a bowl.
• Beat lightly with a fork until it is smooth and creamy.
• Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
• Stir to mix and set aside for 15 minutes.
• Add the shrimp to the marinade and mix well.
• Marinate for 30 minutes.
• Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
• Melt the butter in a frying pan over medium heat.
• When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
• Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
• Add the shrimp and fold in; cook for a few minutes, stirring gently.
• Do not overcook the shrimp.
• Serve immediately.