Tandoori Mixed Grill

Name: Tandoori Mixed Grill
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 1 rack of lamb, cut into individual chops; 6 chicken drumsticks; 1 pound (450 grams) large shrimp, peeled but with the tails left on; 2 1/2 cups Tandoori marinade, double the recipe; 2 bell peppers, cut into thin slices; 1 large onion, cut into thin rings; 2 tablespoons cooking oil

An Indian Mixed Grill features marinated lamb chops, chicken, shrimp, and vegetables, cooked to perfection on a grill.

⭐ 4.8 (4 reviews) Prep: 20 minCook: 25 minTotal: 165 minYields: 12 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Indian

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Instructions

Divide 2 cups (480 mL) of Tandoori marinade between two resealable plastic bags, reserving 1/2 cup (120 mL).
Place lamb chops in one bag and chicken drumsticks in the other; coat meat and refrigerate for 2-4 hours.
Thirty minutes before grilling, add the reserved 1/2 cup marinade to a third bag with shrimp, toss to coat, and refrigerate.
Preheat grill for indirect cooking.
Remove chicken, lamb, and shrimp from their marinades, adding all used marinades to a saucepan; heat marinade over medium-low heat.
Place chicken on direct heat and sear for 2 minutes per side, then move to indirect heat and cook for 10 minutes.
Sear lamb chops on direct heat for 2 minutes per side, then move to indirect heat. Continue grilling chicken and lamb until chicken reaches 165 F internal temperature.
Place an oven-safe skillet on direct grill heat. Add cooking oil, chopped onion, and bell peppers to the skillet; toss to coat with oil.
Thread shrimp onto skewers and place on direct grill heat, turning after 2 minutes. Cook until pink throughout.
Add chicken and lamb to the skillet with vegetables. Place cooked shrimp on top, removing from skewers if desired.
Move the skillet to indirect heat, pour the heated marinade over the contents, and close the grill lid for 5 minutes.
Carefully remove the skillet from the grill and serve.