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| Home : Pakistani cuisine : Grills /BBQ | | Click "Subscribe" if you want to be notified of new or updated Recipes in this category. | Subscribe |
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Grills /BBQ Recipes
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Total:
8 | Displaying: 1 - 8 |
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1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita. • Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 3-4 places on both sides. 2. Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes. 3. Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice. 4. Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator. 5. Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 20-25 minutes. 6. Turn the fish once during cooking and keep brushing with oil to prevent burning. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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nbsp;1. Prepare the seekh kabab .mixture according to the instructions. Mold the mince mixture into kabab and put aside. 2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the tomatoes, chili powder, salt, coriander powder, garam masala, chat masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate. 3. Place the kabab carefully in the sauce. Cover and simmer gently for about 15-20 minutes so they absorb some of the sauce. Add little water if necessary. 4. Serve with Chapati. or Nan • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 45 minutes.
Updated: 26/09/2006
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1. Cut beef into 2 inches wide and 4-5 inches long strips. Thoroughly wash the beef strips and squeeze out any water. Place the meat in a colander and keep aside. 2. Heat oil in a frying pan. Add onions and fry until light brown in color, about 8-10 minutes. Remove onions from oil and fry the whole chilies just for few seconds, otherwise they will burn. Discard the oil and Grind the onions and whole chilies in a food processor to a smooth paste. 3. Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil. Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade. 4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. 5. Thread meat strips onto skewers in folded layers. 6. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes. 7.Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves. 8. Serve with paratha or nan and mint chutney. • Serves 6 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.
Updated: 26/09/2006
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1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita. • Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 3-4 places on both sides. 2. Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes. 3. Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice. 4. Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator. 5. Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 20-25 minutes. 6. Turn the fish once during cooking and keep brushing with oil to prevent burning. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden colour 2. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste. 3. Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable. 4. Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once. Serve Immediately. Serve Hot. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic.green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. 3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings. Serve Hot. * Variation : Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 120 minutes. • Cooking Time: 90 minutes.
Updated: 26/09/2006
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