Barbecue Chutneys

Spring Green Chutney

Ingredients

Spring Green leaves - 10 (finely chopped)
Mustard Oil - 1 table spoon
Salt - 1 teaspoon

Recipe

1. Mix all the ingredients.

Roasted tomato and garlic Chutney

Ingredients

Tomatoes - 5
Garlic - 5 cloves
Green Chilli - 2 (finely chopped)
Coriander leaves - 5 (finely chopped)
Mustard Oil - 1 table spoon
Salt - 1 teaspoon

Recipe

1. Drop the tomatoes and garlic in between the coal while barbecue is lit, leave for 10 minutes.
2. Using a tong take the tomatoes and garlic out.
3. In a bowl crush tomatoes.
4. Squeeze the garlic from the peel in the bowl.
5. Add green chilli, coriander leaves, mustard oil and salt, mix well.

Seekh Kebab Barbecue

Ingredients

Lamb mince - 1 kg

Onion - 1 (finely sliced)

Green Chilli - 3 (finely sliced)

Coriander leaf - 7 (roughly chopped)

Ginger - 1 table spoon (peeled and finely grated)
Garlic cloves - 5 (peeled and finely grated)

Coriander Seeds - 1 table spoon
Cumin Seeds - 1 table spoon
Black Pepper - 1 table spoon

Mustard Oil - 1 table spoon
Salt - 1 and 1/2 table spoon (or to taste)

Lemon - 1

Recipe

1. 2 hours before barbecue, lightly toast coriander, cumin and black pepper in a pan, crush the 3 ingredients in a mortar and pestle.
2. Add onion, green chilli, coriander leaf, ginger, garlic, crushed spices (coriander, cumin and black pepper), salt and mustard oil to the lamb mince, mix well.
3. Now leave the marinade for 2 hours.
4. Get the barbecue ready.
5. Make round balls of mince, insert in skewer and flatten it around the skewer in the shape of seekh kebab, barbecue.
6. Remove from skewer once done, and squeeze 3-5 drops of lemon on each kebab (absorbs lemon more easily when it has just come off barbecue).

Note: 1 kg lamb will make approximately 18-20 seekh kebabs.

Chicken Tikka Barbecue

Ingredients

Chicken - 1 kg (boneless or leg pieces)
Lemon - 2

Ginger - 1 table spoon (peeled and finely grated)
Garlic cloves - 5 (peeled and finely grated)

Coriander Seeds - 1 table spoon
Cumin Seeds - 1 table spoon
Black Pepper - 1 table spoon

Yoghurt/Cream - 2 table spoon
Paprika / food colour - 1 table spoon (optional)
Olive Oil - 1 table spoon
Salt - 1 table spoon (or to taste)

Recipe

1. Make 2 deep cuts in each of the chicken piece.
2. Squeeze 1 lemon on Chicken, mix well and leave overnight to marinade.
3. 2 hours before barbecue, lightly toast coriander, cumin and black pepper in a pan, crush the 3 ingredients in a mortar and pestle.
4. Add ginger, garlic, crushed spices (coriander, cumin and black pepper), salt and olive oil to the chicken marinade, mix well.
5. Add yoghurt or cream.
6. Add Paprika or colour (optional).
7. Now leave the marinade for 2 hours.
8. Get the barbecue ready.
9. Slice in 3 to 4 pieces on skewer, and barbecue on coal (brush with oil if chicken looks dry during barbecue).
10. Remove from skewer once done, and squeeze 3-5 drops of lemon on each chicken piece, chicken absorbs lemon more easily when it has just come off barbecue.