Tandoori Mixed Grill

Tasty Tandoori BBQ
Haroon Sadiq / Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Marinating Time: 2 hrs
  • Yield: 10 to 12 servings

Can't decide what you want for dinner? How about a little of everything? This Indian Mixed Grill recipe calls for lamb chops, chicken, shrimp, and vegetables, giving you, your family, and a few dozen of your closest friends the ability to choose. Mixed up with a Tandoori marinade and grilled, these delicious morsels are then placed in a sizzling hot skillet for a fantastic presentation.

Ingredients

  • 1 rack of lamb (cut into individual chops)
  • 6 chicken drumsticks
  • 1 lb/450 g large shrimp (peeled but with the tails left on)
  • 2 1/2/600 mL cups
  • 1 cup Tandoori marinade
  • 2 bell peppers (cut into thin slices)
  • 1 large onion (cut into thin rings)
  • 2 tbsp/30 mL cooking oil

Steps to Make It

For this recipe, you need a hot grill and a large oven-safe skillet or a large cast iron pan.

  1. Gather the ingredients.

  2. Place 1 cup/240 mL of Tandoori marinade in each of two resealable plastic bags, reserving 1/2 cup/120 mL of the marinade.

  3. Place the lamb chops, bone up in one bag.

  4. Coat the meat but not the bones.

  5. Add chicken drumsticks to the other bag.

  6. Toss to coat.

  7. Refrigerate for two to four hours.

  8. About 30 minutes before the lamb and chicken have finished marinating, pour the remaining marinade in another resealable bag.

  9. Add shrimp and toss to coat.

  10. Refrigerate.

  11. Preheat grill and prepare for indirect grilling.

  12. Remove chicken from marinade.

  13. Pour remaining marinade into a saucepan over a medium/low heat.

  14. Place chicken on the hot grill, over direct heat for two minutes.

  15. Turn and grill for an additional two minutes.

  16. Move to the indirect side of the grill and continue cooking for 10 minutes.

  17. After the 10 minutes, remove lamb chops from marinade, adding the remaining marinade to saucepan.

  18. Place lamb chops on grill over direct heat for two minutes per side, then move to indirect space.

  19. Continue grilling until chicken is cooked through (juices will run clear and the internal temperature should be 165 F).

  20. Place oven-safe skillet over the direct heat of the grill.

  21. Remove shrimp from marinade, adding leftover marinade to the saucepan.

  22. Thread shrimp onto skewers and place on grill over direct heat.

  23. Add cooking oil to skillet and add chopped onion and bell peppers.

  24. Toss lightly to coat with oil.

  25. Turn shrimp over (after about 2 minutes).

  26. Place chicken and lamb on top of vegetables in skillet.

  27. Once the shrimp is cooked through (pink all the way around without any gray), place on top of lamb chops and chicken (you can remove from skewers at this point).

  28. Move the skillet to the indirect side of the grill, pour heated marinade over top, and close the grill lid.

  29. After five minutes and with a very heavy duty pair of grilling gloves, remove skillet from grill and place on the table on a heavy-duty hot pad to serve.

  30. Enjoy!

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