Now Playing

Joan Jett and The Blackhearts - I Love Rock 'n Roll

Hairy recipe: Tandoori mixed grill

8 thick lamb cutlets/ chopped, French trimmed

6 chicken thigh fillets, skinned, flattened out and slashed

12 large King prawns, shelled, tail tip left on, deveined

400g salmon fillet, skinned


For the marinade:


2 tsp ground cardamom

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground turmeric

½ tsp ground cinnamon

¼ tsp ground cloves

A grating of nutmeg

2 tbsp Kashmiri chilli powder

1/2 tsp cayenne

50g root ginger, grated

6 garlic cloves, crushed

500g full fat yogurt

Juice of 1 lemon


For the salmon:

A small bunch of dill, very finely chopped

2 tbsp capers, very finely chopped


Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide between 4 bowls. Add the lamb, chicken and prawns to 3 of the bowls. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinades into the meats, prawns and salmon, then cover and marinade for at least an hour – over night if possible.

When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4-5 minutes on each side. Remove and rest. Add the lamb and cook for 2-3 minutes on each side. Again, remove and rest. The salmon will need 4-5 minutes on each side, finally the prawns just for 2-3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like.

Serve with some naan bread and lemon wedges. Raita as well, if you like!


Add a comment

Log in to the club or enter your details below.