Tingri Kabab (Tandoori Chicken Legs)

Tingri Kabab is not so famous but delicious appetizer and BBQ dish of India. The chicken legs are marinated in spices and yogurt and cooked in oven or tandoori oven and it taste great. If the chicken is not massaged in the beginning with all those ingredients, there is a chance it will be smelly, so you better massage and treat your chicken well to enjoy this beautiful delicacy of the great India….. ❤

Ayesha's Kitchen
Ayesha’s Kitchen


  • 12 chicken legs
  • 1 tbspn oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tbspn garam masala
  • A good pinch of meat tenderizer
  • 1 tbspn ginger garlic paste
  • 1 tbspn green chilli paste
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 tspn fenugreek leaves
  • Few drops of red or yellow food color
  • 1 cup yogurt


  • Wash and dry the chicken and make deep slits into it. Apply vinegar, salt, ginger garlic paste, chilli paste and meat tenderizer. Massage well for 5 minutes. Now add rest of the spices and mix well. Add yogurt and blend with your hands and keep aside for 1 hour.
  • Preheat the oven to 180 degrees Celsius. Prepare your roasting pan with the wire rack. Brush some oil on the wire rack and place all the chicken legs on to it without overlapping and bake for 45 minutes.
  • Take out the rack and flip the sides and bake for another 45 minutes.
  • Take out, drizzle some lemon juice and serve hot with mint sauce.

Chicken Tikka Boti

Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!

Ayesha's Kitchen
Ayesha’s Kitchen


  • 5 large chicken thighs (boneless, cut into cubes)
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 cup thick yogurt
  • Some salt
  • Some chicken salt
  • 1 tbspn crushed red chillies
  • 1 tbspn green chilli paste
  • 1 tbspn ginger & garlic (crushed fresh)
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn coriander powder
  • ½ tspn cumin seeds
  • 1 tspn dried fenugreek leaves
  • ½ tspn black pepper


-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.

-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.

Grilled Salmon & Grilled Shrimps with Cucumber – Caper Sauce

Very easy, very quick and fancy…….. I love it!

Ayesha's Kitchen
Ayesha’s Kitchen


  • 2 x 400gms salmon fillets
  • 250 gms tail prawns
  • Some salt
  • Some cracked black pepper
  • Some red chilli flakes
  • Some olive oil


  • 2 cups Greek yogurt
  • 2 Lebanese cucumbers (deseeded and cut into small pieces)
  • ½ tspn chopped dill
  • 2 tbspns capers
  • ¼ tspn garlic powder
  • Some salt
  • Some pepper
  • ½ lemon squeezed


-In a mixing bowl, combine everything for sauce and mix.

-Refrigerate until needed.

-Season the salmon fillets with everything given above. Heat the grill pan, drizzle some olive oil and place the skin side down of the fillets. Cook 10 minutes per side on low – medium heat.

-Drizzle some more olive oil on the grill pan and grill prawns on 5 minutes per side.

-Take out everything on the plate and serve with a dollop of sauce.


Grilled Chicken Burger with Aioli (Garlic) Sauce

There are 50 different ways to make grilled chicken burger, some are with sweet chilli sauce, some with mayo, some with BBQ sauce but this recipe is with garlic sauce and mostly Grilled chicken burgers we get in the restaurants are made this way. Try this recipe and enjoy ……

Ayesha's Kitchen
Ayesha’s Kitchen


  • 2 white rolls
  • 2 small size chicken breasts (marinated in salt, black pepper, 2 tspns lemon juice for 30 mins)
  • 2 big leaves of lettuce
  • 2 – 4 tomato slices
  • 4 tbspns Aioli dip (I use “Praise” brand (deli style) and it works out prefect)
  • 2 slices of red onion (optional)
  • Some oil for grilling the chicken
  • 2 slices of cheese (use low fat cheese. I use “coon” cheese for chicken burgers)


-Put the chicken breasts in a zip lock bag and pound them flat and even. Marinade them in all the ingredients given above for 30 minutes.

-Grease or spray the grill pan and grill the chicken breast for 90 seconds per side on medium heat.

-Cut the white rolls into 2 pieces and warm them on a griddle.

-Now place one cheese slice on the lower side of the bun, then grilled chicken, lettuce, tomato and drizzle some aioli sauce and then put the head of the bun on top.

-Serve hot with chips.

Grilled Cob/ Grilled Sweet Corn

My favorite side BBQ dish, unlike Nandos I don’t like any peri peri sauce on it. I like it with light butter or as it is …..

Ayesha's Kitchen
Ayesha’s Kitchen


  • 4 sweet corn cobs
  • Some butter to serve


-Preheat BBQ grill. Place the cobs on the grill on low to medium heat in a way that corn sits around the fire (not on the fire).

-When it starts changing its color or become deep yellow in color, roll the sides. When the cob is deep yellow from all the sides then put it on fire side and give it a nice colour (Do not burn).

-Serve with some butter on top.

Porterhouse Steak

Ayesha's Kitchen
Ayesha’s Kitchen

Love it!


  • 2 porterhouse steaks (ask your butcher for steaks with a layer of fat on the side)
  • ¼ cup lemon juice
  • 2 tbspns olive oil
  • Some salt
  • 1 tspn red chilli flakes
  • 1 tspn butter


-Mix all the ingredients given for marination in a bowl. Place the steak meat on a shallow plate and pour over this mixture all over. Leave it for 30 minutes and flip the sides of the steak.

-Leave for 30 minutes on the other side.

-Heat your BBQ to 180 degrees, if you don’t have a temperature controlled BBQ grill then heat it 15 minutes prior to grilling on medium heat.

-Place your steaks on the hot plate of your grill and cook for 15 minutes per side with the BBQ lid closed.

-Then 2 minutes per side on the grill part to give grilled texture.

-Take it out onto a plate and put some butter on top. Serve hot with grilled asparagus, mushrooms, pepper and potato mash.