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Delicious BBQ Platter Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cuisine African
Servings 4

Ingredients
  

For Mishkaki:

  • 1 kg Beef Steak
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2-3 tbsp Raw Papaya
  • 1-2 tsp Salt
  • 1 tsp  Red Chilli Powder
  • 1 tsp  Turmeric Powder
  • 2 tbsp Oil
  • 1 tbsp Tomato Paste OR Tomato Puree
  • 1 tbsp  Tamarind Paste OR Lemon Juice
  • 1 tbsp  Tandoori Masala

For Tandoori Chicken:

  • 8-9 pieces Chicken
  • 1 tbsp  Ginger Paste
  • 1 tbsp  Garlic Paste
  • 1 tbsp  Tomato Paste OR Tomato Puree
  • 1 tsp  Salt
  • ¼ cup Plain Yogurt
  • 2 tsp  Red Chilli Powder
  • 1 tbsp  Tandoori Masala
  • 1 Lemon Juice
  • 1 tsp  Turmeric Powder
  • 2 tbsp  Oil

Mini Seekh Kababs - Mamadi:

  • 1 kg Beef Mince
  • 1 bunch Fresh Coriander
  • 1 medium Onion
  • 1 tsp Salt
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 Green Chillies
  • 1 tsp  Turmeric Powder
  • 1 tsp  Cumin Powder
  • 1 tsp  Black Pepper Powder

Instructions
 

For Mishkaki:

  • Mix all the ingredients well, and then marinate the beef in the marinade preferably overnight for the meat to tenderize.
  • Skewer the meat, and cook over a hot grill or under an oven boiler until tender.
  • You can brush a bit of oil during the cooking process so that the meat doesn’t dry out. Be careful not to overcook as this will dry and toughen the meat.

For Tandoori Chicken:

  • Make 2-3 deep slits on each piece of chicken, then mix the pieces in the marinate.
  • The slitting ensures that the flavour from the marinate goes all the way into the chicken, and also helps with quick and even cooking.
  • Refrigerate covered preferably overnight for best results, but even up to 4-6 hours.

Tip:

  • You can taste the marinade before adding your chicken and adjust salt/chili. Remember that it needs to be a bit salty because the chicken is without salt and it will go into that marinade, so don’t leave the marinade bland. If you prefer a more vibrant color, add a few drops of food coloring and mix well.
  • BBQ this on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn’t stick, and turn the pieces over every few minutes to get all sides equally done
  • Alternatively you can grill these in an oven at around 200 C until chicken is done. Similarly, turn them over once or twice on the oven tray so all sides are equally done
  • tastes a LOT better done over coals, so if you have the option, use the BBQ grill for best results!
  • If there is any marinate leftover, you can add a bit of water to it and cook it over low heat until it thickens and is done, this can then be drizzled over your chicken when serving.
  • Keep the chicken wrapped in foil until time of serving to retain heat and moisture.

For Mini Seekh Kababs - Mamadi:

  • First, make sure that the mince is totally dry without any excess water otherwise the kababs will fall off the skewers during grilling.
  • Grind/blend the coriander, ginger, garlic, onion and green chillies with lemon to a paste (without adding water) and add it to the mince. Add the rest of the ingredients and mix thoroughly. Let it marinate for a few hours (2-3) in the refrigerator. 
  • Form small balls and skewer them on flat skewers
  • Moisten hands with cold water and flatten the balls on the skewer slightly to form the miniature sheesh kababs, then grill immediately on medium heat, do not turn immediately otherwise they would keep falling into the fire.
  • Once the bottom side is slightly done, turn the skewer and do the other side.
  • To keep them juicy, do not over-cook as they will get hard. Let the skewer stand for about a minute before removing the kabab as it keeps cooking a little more even after removing from the direct heat.
  • Serve with accompaniments of your choice and enjoy!