Recipe for Mixed Kebab Platter
What is unique about this recipe?
This Mixed Kebab Platter recipe is enough to host a perfect setting for friends and family. Lovely restaurant-style mixed kebabs made of Chicken, Paneer, and Lamb. Can be served all together or served individually as well!
The mixed kebab platter has 4 sets of individual kebabs, which can also be made separately or as you like. Unique flavours from all different kebabs make this dish delicious and unique
Ingredients
Ingredients- Chicken Tangdi Kebabs
Chicken Legs – 4-5 pieces
Ginger-Garlic Paste – 2 tablespoons
Turmeric – ¼ teaspoon
Red chili powder -1 teaspoon
Garam masala powder – ½ teaspoon
Oil – 2 teaspoons
Preparation Time: 10-15 minutes
Take a large bowl and add the mentioned ingredients: ginger-garlic paste, turmeric powder, red chili powder, salt, oil, and garam masala powder. Mix all the ingredients well to form a uniform paste. Rub this paste into the chicken legs so that it coats the legs uniformly.
Let the chicken marinate for 2-3 hours in the refrigerator
Cooking Time: 20-25 minutes
Take the marinated chicken legs out of the refrigerator and arrange them in the air fryer.
Let the chicken pieces cook in the Air Fryer for about 15-20 minutes. Turn the pieces over once halfway cooked to let them cook uniformly on both sides
The chicken Tangri Kebabs are now is ready. Take them out of the air fryer and keep them aside
Ingredients for Reshmi Tangdi Kebab:
Chicken Legs– 4-5 pieces
Turmeric – ¼ teaspoon
Ginger-Garlic Paste – 2 tablespoons
Single Cream– ¼ Cup
Cardamom powder– ½ teaspoon
White Pepper powder – 1 teaspoon
Black Pepper powder -¼ teaspoon
Preparations:
Mix the Ginger-garlic paste, salt, , cardamom powder, white pepper powder, black pepper powder and cream in a bowl
Now apply this marination uniformly on to the chicken legs
Leave the chicken pieces to marinate in the refrigerator for about 4-5 hours
Cooking:
As in case of the Tangdi kebabs, we would repeat the process of cooking the chicken legs in the Air Fryer for about 15 minutes
Turn the chicken Legs and continue to cook for 5 more minutes
Once done take the Chicken Reshmi Tangri Kebab ready to be served in the platter
Paneer – 250 grams (diced into medium cubes)
Red Chili Powder-1 teaspoon
Ginger-Garlic Paste – 1 teaspoon
Kitchen King Masala -1 teaspoon
Oil and Butter to fry -1 tablespoon each
Preparation Time- 10 minutes
Method:
In a bowl add the ginger-garlic paste, salt, red chili powder along with kitchen king masala, and mix the ingredients well
Leave the paneer pieces to marinate well in the above prepared mixture for above 1-2 hours in the refrigerator
Cooking
In a medium sized cooking pan, add 1 tablespoon each of oil and butter. Add in the marinated paneer pieces and sauté them over medium heat
Now turn the paneer over to allow the pieces to cook well on both sides
Once the paneer acquires a golden tinge take them out of the pan and leave them aside to be served with the rest of the platter
Ingredients for Kebab Lamb Chops:
Lamb Chops – 4-5 pieces
Ginger-Garlic Paste – 2 tablespoons
Red Chili Powder-1 teaspoon
Turmeric Powder – ¼ teaspoon
Oil – 2-3 tablespoons
Take a pressure cooker, add the lamb chops, ginger-garlic paste, red chili powder, salt , turmeric powder along with ½ cup water and mix it well .Allow the lamb chops to cook for 5 whistles preferably on low-medium flame
Once cooked we would now pan fry the cooked lamb chops to give them that added flavor
For this, take oil in a medium pan and heat it over medium flame. Once the oil gets heated, pan fry the chops for about 5 minutes on occasionally turning them in order to fry them properly on both sides
Drizzle the kebab chops with fresh lemon juice and serve with the rest of the platter
Assembling the Kebab Platter:
Arrange each of the kebabs in a circle around the corners of a big sized serving plate and garnish the mouthwatering kebabs with salad leaves, cut onion rings and lemon juice. Enjoy !!
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