Kebab Recipes from The Great Kabab Factory!

So Yummilicious!




  • 150g fish tikka
  • 5g ginger paste
  • 5g garlic paste
  • 3 g yellow chilli powder
  • 50 g hung yoghurt
  • 25 g Amul cheese
  • 15g roasted channa powder
  • 2g cinnamon powder
  • 2g green cardamom powder
  • 2g kashoorimethi
  • 3g jeera powder
  • 20ml oil
  • Salt to taste


  1. Make the first marinade with ginger, garlic and salt.
  2. Marinate the fish and rest it.
  3. Make the second marinade with rest of the ingredients
  4. Marinate the fish in it and keep it in the refrigerator for 2 hrs.
  5. Skewer it and cook it in the tandoor until the fish is tender and cooked. Serve hot.


ChoozaKhada Masala


  • 1kg chicken curry cut
  • 20ml malt vinegar
  • 20g cumin whole
  • 20g ginger & garlic paste
  • 50g hung curd
  • 10g coriander seeds
  • 40g cream
  • 30g cashew nuts
  • 20 g Amul cheese
  • 5g red chili powder
  • 2g elachi powder
  • 20ml lemon juice
  • Saltto taste


  1. Marinate chicken in malt vinegar, ginger garlic paste, Red chili powder and salt. Keep aside for 20 minutes.
  2. In a pan, make a marinade by crumbling the cheese and adding all other ingredients except cumin and coriander.
  3. Add oil in a pan and sauté cumin and coriander. Add this to the marinade.
  4. Marinate the chicken in the second marinade and keep aside for 4 hours.
  5. Skewer and cook in tandoor. Serve hot.


Barrah Baluchi


  • 12 shanks of lamb leg

For the marinade

  • 100g yoghurt cheese
  • 45g raw papaya paste
  • 30g garlic paste (strained)
  • 20g ginger paste (strained)
  • 60ml sherry
  • 45ml malt vinegar
  • 30ml fresh cream
  • 25g shahizeera (black cumin seeds)
  • 3 g black pepper (freshly roasted and coarsely ground)
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • ¼ tsp black cardamom powder
  • ¼ tsp green cardamom powder
  • 1/8 tsp cinnamon powder
  • 1/8 tsp clove powder
  • a pinch of nutmeg powder
  • A pinch of mace powder
  • A pinch of rose petal powder
  • A pinch of black rock salt powder
  • Salt to taste


  1. For marinating,whisk yoghurtcheeseinalargebowl,add theremaining ingredients and mix wEvenly rubtheshanks withthismarinadeand let it sit for4 hours.
  2. For skewering: Skewertheshanksandkeepa trayunderneath tocollectthe dripping
  3. Roastinamoderatelyhottandoorfor9-10minutes or onacharcoalgrill,forabout thesametiIna pre-heatedoven,forapproximately10-12minutes.
  4. Removeand hangtheskewerstoallow theexcessmoisturetodripoff(approx. 4-5minutes), baste with butter and roast again for3minute

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