There’s nothing quite like the sizzling aroma of a Tandoori Mixed Grill fresh off the fire. Imagine a platter filled with tender chicken tikka, juicy lamb chops, and smoky seekh kebabs, each infused with bold, aromatic spices. Served with a side of naan and cooling mint chutney, this dish brings the flavors of an Indian grill straight to your table. Whether you’re hosting a gathering or craving something special, this feast is sure to impress.
Grilled to perfection in a tandoor, this mixed platter is a celebration of spice and smokiness. Each bite carries the warmth of traditional Indian spices, balanced with a hint of citrus and fresh herbs. Perfect for sharing, it’s a dish that turns any meal into an occasion. If you love bold flavors and charred, succulent meats, this Tandoori Mixed Grill is a must-try!
You can also try Crispy Shredded Beef Like Chinese.
Tandoori Mixed Grill Platter –Spiced & Grilled to Perfection
Tandoori Mixed Grill Recipe
Ingredients
For the Marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tbsp garam masala
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp salt (adjust to taste)
- 2 tbsp mustard oil (or any cooking oil)
For the Grill:
- 250g chicken tikka (boneless pieces)
- 250g lamb chops
- 200g prawns (peeled and deveined)
- 200g salmon (cut into large chunks)
- 1 tbsp butter (for basting)
- 1 lemon (sliced for garnish)
- Fresh cilantro and onion rings for serving
Instructions
- Prepare the Marinade:
In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices. Add mustard oil and stir well to form a smooth marinade. - Marinate the Meats & Fish:
Coat the chicken, lamb, prawns, and salmon evenly with the marinade. Cover and refrigerate for at least 2 hours (overnight for deeper flavor). - Preheat the Grill:
Heat a grill or tandoor to medium-high. If using an oven, preheat to 220°C (430°F). - Grill the Meat & Fish:
- Place the chicken, lamb, and salmon on the grill. Cook for about 10-12 minutes, turning occasionally.
- Add the prawns in the last 5 minutes to prevent overcooking.
- Baste with butter for extra flavor and juiciness.
- Check for Doneness:
- Chicken should reach an internal temperature of 75°C (165°F).
- Lamb should be tender and cooked through.
- Salmon should flake easily but remain moist.
- Serve Hot:
Arrange everything on a platter with lemon wedges, fresh cilantro, and onion rings. Serve with naan and mint chutney.
Tips for the Best Tandoori Mixed Grill:
✔ Marinate longer for a deeper, richer flavor.
✔ Use mustard oil for an authentic taste.
✔ Grill salmon gently to keep it tender and flaky.
Enjoy this Tandoori Mixed Grill, a perfect mix of spice, smokiness, and juicy grilled meats and seafood!
Ingredients
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1191kcal
- % Daily Value *
- Total Fat 79g122%
- Total Carbohydrate 10g4%
- Protein 105g210%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tandoori Mixed Grill Tips & Dietary Information
Recipe Tips for the Best Flavor
✔ Marinate Longer – Let the meat and seafood marinate for at least 2 hours, preferably overnight, for deeper flavor and tenderness.
✔ Use Mustard Oil – This adds an authentic smoky flavor. If unavailable, use ghee or olive oil.
✔ High Heat for Grilling – Cooking on high heat ensures a nice char while keeping the inside juicy.
✔ Baste with Butter – Brushing butter or ghee while grilling adds richness and prevents dryness.
✔ Adjust Spice Level – Reduce red chili powder if you prefer a milder taste, or add extra for more heat.
✔ Use a Grill, Oven, or Stovetop – If you don’t have a grill, use a broiler or stovetop griddle for a similar effect.
Allergy & Dietary Information
✅ Gluten-Free – This recipe does not contain gluten, but check store-bought spices and yogurt for hidden gluten.
✅ High Protein – A great source of protein from chicken, lamb, salmon, and prawns.
✅ Keto-Friendly – Low in carbs, making it suitable for a ketogenic diet.
✅ Dairy-Free Option – Use coconut or almond yogurt instead of regular yogurt.
❌ Shellfish Allergy Warning – Contains prawns, which can trigger shellfish allergies. Replace with extra chicken or paneer for a seafood-free version.
❌ Dairy Allergy Warning – The marinade contains yogurt. Use a dairy-free alternative if needed.
❌ Mustard Allergy – Mustard oil is used, which can be an allergen for some. Substitute with olive oil or ghee if needed.
This Tandoori Mixed Grill is a versatile dish that can be customized to fit different diets.
Frequently Asked Questions
A Tandoori Mixed Grill typically includes marinated and grilled meats like chicken tikka, lamb chops, prawns, and sometimes fish or kebabs. It’s cooked over high heat for a smoky, charred flavor.
Yes! It’s high in protein, low in carbs, and uses minimal oil. The yogurt-based marinade adds probiotics, and grilling reduces excess fat, making it a nutritious choice.
Tandoori mix is a blend of yogurt, lemon juice, garlic, ginger, and spices like cumin, coriander, garam masala, turmeric, and chili powder. This marinade infuses deep flavors into the meat.
Grilled chicken is cooked on an open flame or grill, while Tandoori chicken is traditionally cooked in a clay oven (tandoor), giving it a unique smoky and slightly charred taste.
Dishes like Tandoori Chicken, Grilled Fish, Dal Tadka, and Palak Paneer are great healthy choices. They are high in protein, nutrient-rich, and lower in unhealthy fats.
Both cuisines have healthy and unhealthy options. Traditional Indian dishes with grilled meats and lentils are high in nutrients, while Chinese food, especially stir-fried options, can be healthier if low in oil and sodium.