I don’t remember when my fascination with barbeque started. I always wanted to buy a small barbeque grill. Almost two years back I went shopping along with my Husband for a wall clock but instead bought a barbeque grill. We were so excited about it and were eager to start grilling right away. We didn’t bother to go through the manual or read the process of grilling using charcoal. So there we were, stuck, applying all the logic but something was definitely going wrong and it all ended up in a mess. Finally the barbeque grill was shut, wrapped and sealed and kept in a corner. I thought it’s not going to be easy preparing barbeques. As for us Mumbaikar’s, fetching an outdoor location without disturbing the integrity of the neighborhood with the smoke from the grill and of course keeping away the ‘Un-invited’ with all the tantalizing aroma is next to impossible.
A few days back on our wedding anniversary we visited the Kebab Village(Kumar resorts, Lonavla), where we had all our favorite kebabs possible. There I realized, I HAD TO grill one back at home, no matter what. Hence, we started off with buying sufficient coal for our barbeque grill (almost half a kilogram of coal) and borrowed some kerosene. Apart from all the ingredients the most important ingredient you will require is some patience. Probably when the coal is heating up. But once it is hot, half the work is done.
On the personal front I am still a newbie and need a lot of expertise till I can call myself a good barbeque griller. Yet I am excited to share my first-hand experience with all of you.
So we prepared Tandoori chicken in red marinate, black peppered kebabs in white marinate and finally some prawns with a simple marinate of red chilli powder, turmeric powder, salt, some lemon juice and crushed garlic and some corn flour was added to thicken the marinate.
Our favorite was KALI MIRCH KEBAB so here is the recipe:
some curry leaves
black pepper 10-15 crushed
1 table spoon hung curd
2 green chillies crushed
coriander and mint leaves finely chopped
1 or 2 tspoon lemon juice
salt to taste
Use boneless chicken pieces for this preparation. Marinate the chicken for 4 to 5 hours maximum. Maintain 2 sections on your barbeque grill, a section with high heat and a section with low heat. Start putting the chicken on the skewers and then on high heat until the outer skin is cooked. For cooking the inner meat, you will have to transfer it on a low heat section. So the inner meat keeps cooking slowly without burning the outer skin. You have to keep rolling the kebabs every minute or two so that you dont burn it on one side. Keep brushing some melted butter or any barbeque sauce you prefer. Like this you will have an absolutely soft meat on the inside and the lingering charcoal flavor on the outside.
We were so engrossed in savoring all the hard work we put in, we forgot to take images at every stage. Right now I have only one image available with me which I’ve managed to click before we attacked on those yummy kebabs. They were gone in no time, We licked it clean and good
The kebabs were ready in approx. 10 to 15 mins.