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  • 3 Indian BBQ Marinades
  • Sheena Salah

3 Indian BBQ Marinades

3 Indian BBQ Marinades

3 Indian Marinades

Serves 8

 

Royal Indian BBQ Marinade

8-12 Drumsticks (1 kg)

Marinade

2 Green Chillis

8 Garlic cloves

4 cm piece of Ginger

1 large piece Cinnamon

6 Cloves

6-8 Cardamoms

10 Black Peppercorns

Sea Salt to taste

80g Fresh Coriander including most of the stalk

4 Spring Onions

250 g Greek Yoghurt

2 tbsp Rapeseed or Sunflower oil

 

Turmeric Marinated Chicken Wings

12 -16 Skinless Chicken Wings (1 kg)

Marinade

8 cloves Garlic

4 cm piece of Ginger

Juice of 1 lemon

1 tsp Turmeric

2 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chilli Powder

1 tsp Paprika

8-10 White Peppercorns

1 tsp Fennel Seeds

Sea Salt (to taste)

250g Greek Yoghurt

2 tbsp Rapeseed or Sunflower oil

 

Special marinade for Lamb Chops

8-12 Lamb Rib Chops (1kg)

Marinade

2-4 Green Chillis (they vary a lot in heat)

8 cloves Garlic

4cm Piece Ginger

1 tsp Paprika

½ tsp chilli powder

2 tsp Ground Coriander

1 tsp Cumin

1 tsp Garam Masala

¼ tsp nutmeg (freshly ground if possible)

8-10 Black Peppercorns

Sea Salt (to taste)

Generous handful of Mint leaves

Juice of half a lemon

250g Greek Yoghurt

2 tbsp Rapeseed or Sunflower oil

 

METHOD

Place the yoghurt in a bowl and whisk until smooth. Puree the garlic, ginger and green chilli (if using). Chop finely any herbs and spring onion - according to recipe. Grind any whole spices. Add all of the ingredients, spices, herbs, oil, and lemon juice to the yoghurt mix thoroughly. Add the meat and ensure all the pieces are thoroughly coated. Marinate for at least 2 hours or overnight if possible. Remember that placing the marinated meat mixture. in the fridge slows down the marination process, so do allow marination to take place at room temperature for at least 2 hours in order for the flavours to infuse properly.

The meat is now ready to BBQ, and is lovely served with some dahl and naan and some side dishes to accompany like chopped kachumber salad, raita, coriander & mint chutney.

  • Sheena Salah

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