Tandoori Marinade Recipe
Goan Tandoori Marinade
Random Harvest Gourmet
Gluten Free
Meat
Poultry
Seafood
Vegan
Vegetable
Vegetarian
A flavoursome marinade with the distinctive warmth of red chillies and cloves.
Ingredients
- 1 kg your choice of meat/poultry/seafood/vegetable
3 tablespoons Goan Cuisine Tandoori Marinade
- 2 tablespoons Yoghurt
- Juice of a lemon
- 2 tablespoons cooking oil
- Salt to taste
Directions
Mix all ingredients in a bowl.
Add your choice of meat/poultry/seafood/vegetable and refrigerate covered overnight or minimum 30 minutes.
Oven-roast in single layer or cook on bbq hotplate/grill or oven.
Excellent for:
- Chicken boneless/skinless thighs or breast cut into bite sized pieces and threaded on skewers
- Lamb fillet cubed and skewered
- French trimmed lamb cutlets are ideal for bbq or oven
- De-vein prawns and leave tail on
- Chicken wings scored through and baked
- Chicken Marylands scored and baked
- Quails halved and baked skin side up
- Duck Breasts skin on sealed off folded through marinade and baked
- Mushrooms, Eggplant, Capsicum, Zucchini, Red onion, fennel bulb for vegetable skewers
- Wedges of boiled potato, sweet potato, pumpkin, turnip or swede folded through marinade and baked
