TANDOORI-STYLE GRILLED MEAT OR SHRIMP
Provided by Victoria Granof
Categories Blender Quick & Easy Yogurt Backyard BBQ Dinner Meat Shrimp Summer Grill Chill Grill/Barbecue Healthy Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1 In a blender, puree the first 8 ingredients until they form a paste.
- 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
- 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.
TANDOORI GRILLED SHRIMP
Make and share this Tandoori Grilled Shrimp recipe from Food.com.
Provided by SnowHat
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
- Blend well and place in a glass bowl until ready to use.
- One hour before grilling, place the shrimp into the yogurt marinade.
- Soak wooden skewers in warm water to prevent burning.
- Place the shrimp on the skewers.
- Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
- Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
- Place shrimp on platter and serve immediately.
Nutrition Facts : Calories 155, Fat 2.1, SaturatedFat 0.4, Cholesterol 173.9, Sodium 212.2, Carbohydrate 6, Fiber 0.1, Sugar 4.4, Protein 26.4
TANDOORI CHICKEN
Provided by Food Network
Categories main-dish
Time 7h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Pat dry the whole chicken, and then make slits on it.
- Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
- Cover the bowl and refrigerate 6 to 8 hours or overnight.
- Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
- Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.
GRILLED TANDOORI STYLE SHRIMP WITH MINT CHUTNEY
Categories Shrimp Summer Grill/Barbecue Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 6
Steps:
- Prepare grill for cooking.
- Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
- Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3Serve immediately with chutney.
SHRIMP IN A TANDOORI MARINADE
Shrimp can be cooked in many ways. Here's an Indian grilled version, done with tandoori flavourings. Ideal as a main course or as part of an appetizer extravaganza. Prep time includes marinating time.
Provided by Lennie
Categories Asian
Time 6h39m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
- Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
- Slip into a plastic bag and refrigerate for at least 6 hours.
- Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 289.6, Fat 6.2, SaturatedFat 2.1, Cholesterol 353.6, Sodium 511.2, Carbohydrate 7.6, Fiber 0.8, Sugar 3.3, Protein 48.7
MARINATED GRILLED SHRIMP (TANDOORI JHINGA)
Tantalize your taste buds with this Indian version of grilled shrimp!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
- Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
- In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg
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