Chicken Shashlik

Ingredients: (Chicken Shashlik)


1 Kg. boneless Chicken
2 tsp. Salt
1 tsp. chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced Tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Directions: (Chicken Shashlik)


Cut the chicken into cubes and Fry it in oil on low-medium heat until the chicken is white. (15 minutes)
Dice the tomatoes if you’re using whole ones. Add this to the chicken. De seed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.

Grilled Kebabs

Ingredients:(Grilled Kebabs)

1 pound lean ground sirloin
1/4 cup fresh parsley leaves, minced
2 tablespoons plain yogurt
2 tablespoons za’atar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground sumac
1/4 teaspoon sea salt
Freshly cracked pepper
2 cloves garlic, minced
1 egg
1/2 Vidalia onion, minced
2 tablespoons extra-virgin olive oil


1 head garlic
1 teaspoon extra-virgin olive oil
1/2 cup roasted tahini
1/3 cup plain Mediterranean yogurt
1/4 cup fresh lemon juice
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley leaves, roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon raw sugar
1/4 teaspoon cayenne pepper
Freshly cracked pepper
Fresh pita for serving
Pickled radishes, for garnish
Special equipment: skewers, for grilling (if wooden, soak before using)

Directions:(Grilled Kebabs)

To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za’atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.

To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour.

Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend.

Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side.

Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

Grilled Shrimp Pink Grapefruit and Avocado Salad

Ingredients:(Grilled Shrimp Pink Grapefruit and Avocado Salad)

16 medium shrimp, shelled and deveined
3 teaspoon(s) fresh lime juice
1/4 cup(s) extra virgin olive oil
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) crushed red pepper
1 large pink grapefruit
1 teaspoon(s) Dijon mustard
1 head(s) (medium) butter lettuce
1/2 cup(s) arugula
1 avocado, peeled and cubed

Directions:(Grilled Shrimp Pink Grapefruit and Avocado Salad)

  1. Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through — about 1 minute each side. Set aside and keep warm.
  2. Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.
  3. Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.

Grilled Shrimp Remoulade

Ingredients:(Grilled Shrimp Remoulade)

1/4 cup(s) reduced-fat mayonnaise
1/4 cup(s) low-fat plain yogurt
1 tablespoon(s) chopped flat-leaf parsley
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) hot sauce, such as Tabasco
2 teaspoon(s) ground cumin
2 teaspoon(s) paprika
1 teaspoon(s) ground coriander
1/2 teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
36 raw shrimp, peeled and deveined (about 1 pound)

Directions:(Grilled Shrimp Remoulade)

  1. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
  2. Preheat grill to high.
  3. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Grilled Quick Brined Jumbo Shrimp

Ingredients:(Grilled Quick Brined Jumbo Shrimp)

10 cup(s) water
1/2 cup(s) kosher salt
1/4 cup(s) sugar
24 (2 1/2 pounds) jumbo shrimp

Directions:(Grilled Quick Brined Jumbo Shrimp)

  1. In a large bowl, combine the water, salt, and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover, and refrigerate for 4 hours.
  2. Light a grill. Drain the shrimp and pat dry. Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes.

Tandoori Chicken Skewers

Ingredients:(Tandoori Chicken Skewers)

Tomato-Cucumber Sauce:

3/4 cup(s) plain yogurt
1/2 cup(s) diced seedless cucumber
1/2 cup(s) chopped tomato
1/2 cup(s) chopped radishes
2 tablespoon(s) chopped fresh mint
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) salt

Basting Sauce:

1/4 cup(s) plain yogurt
1/4 cup(s) buttermilk or ranch dressing
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) salt

Tandoori Chicken:

4 (6-ounce) thin-sliced chicken breast cutlets , each cut into 3 lengthwise strips
Tomato couscous, optional

Directions:(Tandoori Chicken Skewers)

  1. Line a broiler pan with nonstick foil; Heat broiler.
  2. Prepare Tomato-Cucumber Sauce: In a small bowl, combine all ingredients.
  3. Prepare Basting Sauce: In a small bowl, combine all ingredients.
  4. Prepare Tandoori Chicken: Thread chicken on 6-inch metal skewers. Brush with Basting Sauce and broil 4 inches from the heat for 2 to 3 minutes. Turn, baste again, and broil 2 to 3 minutes longer. Serve with Tomato-Cucumber Sauce and tomato couscous, if desired.

Pepper Crusted Filet Mignon

Ingredients:(Pepper Crusted Filet Mignon)

2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoon(s) olive oil

Red Wine Sauce (optional):

1 cup(s) red wine
2 tablespoon(s) cold butter, cut up
Coarse salt

Directions:(Pepper Crusted Filet Mignon)

  1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  2. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
  3. Remove strings from filets, and serve with Red Wine Sauce, if desired.
  4. To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.

Korean Roasted Chicken Wings (Tong Dak)

Ingredients: (Korean Roasted Chicken Wings (Tong Dak))

2 pounds chicken wings and drumettes
1 inch piece of fresh ginger, minced
2 tsp sesame oil
6 Tbsp soy sauce
3 Tbsp sugar
3 Tbsp honey
5 cloves garlic, minced
1/2 small onion, minced
1 Tbsp red pepper paste (kochujang)

Directions: (Korean Roasted Chicken Wings (Tong Dak))


Mix all ingredients together for the sauce (everything but the chicken).
Marinate chicken for at least an hour in the sauce (a few hours is better).
Preheat oven to 400 degrees.
In a heated pan on the stove, brown the chicken on all sides, reserving the marinade for later.
Transfer chicken wings and drumsticks to a shallow roasting pan, pouring sauce over pieces.
Put chicken into preheated oven.
Turn once during cooking, covering with more sauce if needed.
Cook chicken for a total of 40-50 minutes in the oven.



Turmeric 1/4Teaspoons
Coriander Powder 1Teaspoons
Cumin Powder 1Teaspoons
Fish Sauce 1Tablespoons
Soya Sauce 1Tablespoons
Chicken (breasts) 500Grams
Jagrrey 1Teaspoons
Tamarind Juice 1/4Cup
Coconut Milk 2Tablespoons


  1. Take chicken breast cut them into flat strips,
  2. Take a bowl add Soya sauce, fish sauce, chili sauce cumin powder, coriander powder, turmeric, jagrrey, tamarind juice, mix this like a paste, add coconut milk, add chicken pieces, rest for 2 hours,
  3. skew it on bamboo skewers and Cook it on char coal or electrical grill add oil on the top of the chicken pieces.
  4. Serve it with chunky peanut sauce and cucumber and onions wedges.

Tandoori Fish

Ingredients:(Tandoori Fish)

Whole Fish 1 (2-2 1/2 lb.)
Garam masala 1 tbsp
Cooking Oil 3 tbsp
Grind to a fine paste
Ginger 1 1/2 inch piece
Cloves Garlic 8
Cube green Papaya 2 inch
Turmeric powder 1 tsp
Cumin seeds 1/2 tsp
Red chilies powder 1 tbsp
Juice of Lemons 2
Salt to taste

Directions:(Tandoori Fish)

Cut and scale the fish, then wash well.
Wipe dry, apply the ground paste all over, inside the stomach and head as well.
Make four ashes on either side of the fish with a sharp knife to allow the spices to permeate.
Let stand in a cool place for 1 hour.
Pierce the fish lengthwise with a skewer (seekh) (using two skewers if one is not long enough) and cook in a tandoor or on a charcoal barbecue.
If these methods of cooking are not available, cook under a grill or bake in the oven.
Turn the fish ever 10 minutes and cook till lightly browned.
Heat the oil and brush on the fish with a pastry brush, feather or piece of cotton wool while cooking.
When the fish is barely cooked, sprinkle with garam masala and cook till a dark golden brown.
Serve garnished with slices of lemon.