Desi Pub Mixed Grill
Sizzling spiced lamb chops, tender chicken tikka, and aromatic seekh kebabs served over sweet fried onions with fresh lemon.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •large mixing bowl
- •baking tray
- •metal skewers
- •cast-iron frying pan or sizzler plate
- •tongs
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 40 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 52 g
- calories
- 620 kcal
Instructions
- 1
Mix the yogurt, garlic, ginger, garam masala, Kashmiri chilli, cumin, turmeric, lemon juice, and salt together in a bowl.
- 2
Place the chicken pieces and lamb chops into half of the spiced yogurt marinade in a wide dish.
- 3
Combine the minced lamb with the remaining marinade and shape firmly into four long seekh kebabs around skewers.
- 4
Cover the meats and chill in the fridge for at least two hours or overnight.
- 5
Preheat your domestic oven grill to its highest setting and line a large baking tray with foil.
- 6
Arrange the marinated chicken, lamb chops, and seekh kebabs onto the prepared baking tray in a single layer.
- 7
Grill under high heat for 12 to 15 minutes, turning once with tongs, until charred and cooked through.
- 8
Heat the vegetable oil in a large cast-iron frying pan over high heat on the hob.
- 9
Add the sliced onions and fry for 3 to 4 minutes until softened and beginning to brown.
- 10
Transfer the sizzling grilled meats directly on top of the hot fried onions and serve immediately.
Chef's tips
For the signature pub-style char, position the grill tray very close to the top heating element. If you own a cast-iron sizzle platter, heat it on the hob until smoking hot before adding the onions and grilled meats.
Ingredient substitutions
- Greek-style plain yogurt → plain unsweetened soya yogurt
- minced lamb → minced beef (15% fat)
Storage
Store leftover cooked meat and onions in an airtight container in the fridge for up to two days.
Reheating
Reheat under a hot grill or in a hot dry frying pan until piping hot throughout.
Common mistakes to avoid
- •Overcrowding the grill tray, which causes the meat to steam rather than develop a charred crust.
- •Rushing the marinating time, leading to less flavourful and less tender meat.
- •Using very lean mince for the seekh kebabs, which causes them to dry out and break apart.
Serving suggestions
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