Indian cuisine’s love for right-off-the-fire food is not limited to meats; the legendary style of Tandoor cooking extends to a variety of Indian breads, delightful array of vegetable grills, unique fire-roasted fresh cottage cheese (Paneer tikka) as well as charred meat kebabs.
In the first year of Peri’s Spice Ladle, I created recipes for the Indian-inspired Grills and Kebab series, a huge hit with my then much smaller group of readers.
Two summers later, many of these Indian barbecue recipes still come up for discussion; today’s post highlights some of the popular ones (click each title or picture for the recipe.) You’ll find my entire collection of grilling recipes under Indian Kebab, Grills and Barbecues.
And as we head into summer, are you ready with these time-tested resources for outdoor grilling?
- A vegetable grilling tray is an inexpensive and healthy way to chop & grill vegetables and flaky fish without the mess.
- Kebab sets (like this one we use) provide uniform grilling for meat pieces and vegetables in recipes like Shrimp Shashlik and Buttermilk Thyme Chicken Tikka.
- The Barbecue! Bible by Steven Raichlen filled with barbecue know-how, remains our most trusted source for summer grilling…it’s a kitchen bookshelf must-have.
- A 2 or 4 burner gas grill, based on your grilling needs, becomes a summer workhorse churning out simple healthful meals; food cooked on an open flame just tastes better.
- Good strong pair of tongs with a long insulated handle like this one can make grilling a breeze, especially if you want to avoid charred hair on your arms.
Lamb chops marinated in a warm tempering of South Indian flavors like peppercorn, garlic, ginger, mustard seeds and curry leaves, and grilled on an open flame, is one of the most popular recipes on my site.
Baked spinach and chickpea mini-kebabs, also called ‘Tikkis’ served in slider buns slathered with my homemade Spicy Tomato Chutney, are deliciously healthier and as satisfying as any meat burger.
Mint lends an interesting flavor twist to the much-loved classic Indian Chicken Tikka, served with a side of simple home-fries style Roasted Mint-Cumin Potatoes.
The vegetarian answer to chicken tikka, these healthier oven-baked ‘Aloo Tikki’ or potato kebabs, made using potatoes, peas and Parmesan cheese are served over salad greens with a light summery lemon & mint vinaigrette.
Tilapia fish is coated with my mom’s authentic mint and cilantro coconut chutney, then wrapped in foil and cooked on an outdoor grill to render an outstanding Parsi ‘Patra Ni Macchi’ style preparation. The flaky, flavor-filled fish with all its juices and chutney is best served on a bed of a simple brown rice pulao.
Historically served at royal feasts, this Mughlai-style ‘Boti’ kebab (word for pieces of meat,) using sirloin steak and an unbeatably rich and aromatic marinade, is best served with Saffron Basmati Rice Pulao.
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