Tandoori Meat Kebab


Tandoori tandoori tandoori. Probably one of my favorite ways to eat pretty much any type of meat. Tangy and spicy. Just so darn good! And oh so healthy! You can pretty much add tandoori spice to anything- chicken, fish, beef, lamb, tofu, potatoes, etc. You get the picture. It’s all pretty much the same recipe, except for a few tweaks here and there depending upon which type of meat you want. At least that’s how I do it!

I actually made these several months ago, it has just taken me forever to posts things lately. Hopefully I will be getting back into the groove soon, though!

This recipe can be made with any meat, except it goes really well with lamb or beef. The cooking time is pretty much the same, because both lamb and beef are best served medium rare. If you like them well done, then just cook a little longer! Throw all the ingredients together the day before, and let them sit overnight, and then put it together the next day and you will have kebabs in a jiffy!



for the marinade-

  • beef or lamb chops
  • 1 package of tandoori masala
  • 1 tbsp garlic ginger paste
  • 1 handful crushed kasoori methi
  • 1 tsp salt
  • the juice of one lemon
  • 1/2 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp crushed mint
  • 1 cup yogurt
  • 1/4 cup oil
  • 1/4 tsp red/orange food color – optional

additional ingredients

  • your favorite vegetables for kebabs – onions, peppers, tomatoes, etc
  • wooden or metal skewers, if using wooden, soak them or they will blacken, as you can see from my pics

To Make:

Mix all of the ingredients except for veggies together really well and place in fridge and let marinate overnight. I actually marinated mine for over a day.

Heat oven to broil.

String your kebabs however you want them. Place them in a baking sheet, with the edges of both sides of the skewers touching the sides of the pans, so that the kebabs are floating.

Place in oven and once one side is starting to get colored, take them out and turn them over to do the other side. The whole process took about 10 minutes of cooking. The end result – the most tasty tandoori homemade kebabs ever! Serve with your favorite sides! I served mine with a delicious green chutney and a side of saffron lemon rice!

You’re welcome!





15 responses to “Tandoori Meat Kebab

  1. Back in the 70’s before the Shah of Iran was overthrown, I lived with a houseful of college friends…all girls.. several had Iranian boyfriends. They made us lamb kebabs with couscous over a fire in our backyard. It was soo soo good!!! Never had it so good since.

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