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

Ingredients:

  • 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

Procedure:

-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

Ingredients:

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

CUCUMBER CAPER SAUCE

  • 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

Procedure:

-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.

-Enjoy!

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

Ingredients:

  • 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)

Procedure:

-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

Ingredients:

  • 4 sweet corn cobs
  • Some butter to serve

Procedure:

-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!

Ingredients:

  • 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

Procedure:

-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.

Grilled Chicken Avocado Sandwich

Healthy sandwich packed with protien, good carbs of wholemeal bread, good fats of avocado, calcium of cheese and of course tangy rich tomato………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 slices sandwich toast bread (lawsons or helgas preferred)
  • ½ avocado (scooped and mashed)
  • 2 thin slices of tomato
  • 1 slice coon (sandwich, reduced fat cheese)

FOR CHICKEN

  • 2 tenderloins/ ½ chicken schnitzel (pounded with meat tenderising hammer)
  • Some salt and pepper to season
  • 1 tspn oil/ NO OIL IF USING NON STICK GRILL PAN

Procedure:

-Heat the grill pan and place the pounded chicken on it. Season the chicken. Cook for 2 minutes per side and your chicken is ready to go. Do not overcook please.

-Toast the bread if you want to. Put some lumpy mashed avocado on one slice and cheese of the other one, then some tomato slices and your grilled chicken.

-Close the sandwich and serve.

Previous Older Entries