Tag Archives: Charcoal BBQ

Desi Style BBQ Fish

A Pakistani BBQ delicacy, loved by all!

Ayesha’s KItchen



  • 2 barramandi whole (butterflied) (scales off)
  • 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
  • 1 tbspn salt
  • 2 tbspns freshly crushed ginger and garlic
  • 1 tspn carom seeds (ajwain)


  • 1 tbspn heap full red chilli powder
  • A pinch of yellow food colour (optional)
  • 1 tbspn freshly crushed small green chilli
  • 1 tbspn heap full chaat masala
  • 1 tbspn heap full freshly ground cumin
  • 1 tbspn heap full cracked coriander seeds
  • 1 tbspn chilli flakes
  • A generous pinch of salt
  • 1 tbspn besan


  • 2 tbspn mustard oil
  • 1 tspn olive oil
  • 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)


  • Wash the fish & pat dry with paper towel. Put it in a big marination tray.
  • In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
  • Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
  • The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
  • Put it back in the fridge for 8 hours.
  • Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
  • Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
  • It will take total 15 minutes to cook the fish.
  • Serve hot with salad, roti & chutney.

Paneer Tikka

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❤

Ayesha’s Kitchen


  • 250 gms paneer (I used store bought for this recipe) cut into cubes
  • 1 cup cubed capsicum
  • 1 cup cubed red onion
  • 1 cup cubed stiff tomatoes
  • Some ghee or butter


  • 1 cup hung curd (yogurt with 0 water)
  • 1 tbspn cream
  • 2 tbspn roasted gram flour
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • 3 tbspns (ginger, garlic, mint, coriander & chilli paste)
  • ½ tspn turmeric powder
  • 1 pinch of carom seeds
  • ½ tspn chaat masala
  • ½ tspn zeera powder (cumin powder)
  • ½ tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn red deghi mirch


  • Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.
  • Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.
  • serve hot with mint and tamarind sauce.

Chicken Tikka

Chicken tikka is extremely popular and favorite in all over Pakistan, but there are few places which serve the best tasting tikka, And home BBQ parties begin to trend in Pakistan over the last decade and now people are expert. This is my recipe when we did this at home in last holidays and everyone loved it. Its not too spicy but you can adjust the spice level according to your taste. Try my recipe and give a thumbs up because I know, you are gonna LOVE it ❤

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1.5 kilo chicken with bones, cut into tikka boti
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn red chilli fakes
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 green chillies (paste)
  • ½ tspn meat tenderizing powder
  • 1 tbspn coriander powder
  • 1 tspn shahi cumin
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • Few drops of yellow food colour
  • 2 tbspns lemon juice
  • ½ tspn cracked black pepper
  • 1 cup hung curd (yogurt with minimum water)
  • Some ghee for glazing while BBQing


  • Wash, clean and dry chicken and place it in a mixing bowl which is wide and deep.
  • Mix in all the spices and add ginger, garlic and green chilli paste with lemon juice and massage the chicken for good 10 minutes. This will allow the spices to penetrate in chicken.
  • Mix in yogurt and keep aside for 2 hours.
  • Heat the charcoal BBQ and thread the chicken pieces on metal skewers. 5 – 6 pieces per skewer and grill for about 3 minutes per side. Brush on some ghee and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.