Eid is a time to show gratitude to our family. It is a time where families are encouraged to come together. It is also a time where the preparation and execution of the Eid meals are placed onto the females of the house to see through.
For some, the burden weighs heavy. With work, family and school commitments, and with Eid likely falling on a working weekday in South Africa, it leaves little time to prepare on the day and many rely heavily on pre-preparation to see them through this time.
Although Eid is also a time for tradition, it is also a time to see in new traditions and show gratitude to the women in your life. Whilst a braai is not a traditional practise, it’s something that can be done together. The meat may be prepared over the weekend, and the males in the home can assist in grilling the meat on the day – what a wonderful break from tradition!
Everyone feels pleased with the recognition.
Here is my recipe for ‘A Mixed Grill’.
Lets begin with the shopping list:
- Shan Spices Chicken Tikka
- Shan Spices Tandoori Chicken
- Shan Spices Shish Taouk
- Shan Spices Bukhari Rice
- Shan Spices Sheekh Kebab
- Shan Spices Tikka Sheekh Kabab
These spices may be purchased at most Indian grocers. All my spices have been sourced from Akhalwayas on Grant in Norwood, Johannesburg.
Tip: It is recommended that you marinate all your meat a full day before you intend on using it. If you are marinating it over the weekend, then freeze it on the day of marinating.
For the Sheesh Kebabs, give it a gentle steam in some butter – just enough for the outside to stay together. Allow to cool and then freeze it on plastic wrap so its easy to remove before braaing. The chicken may be frozen on or off the skewer. Remember to soak your skewers in water first to prevent the sticks from burning.
There are 3 components to this meal. You may opt to serve them all together or on it’s own. I have tested out all 3 recipes more than once and my family and friends all claim that this is the BEST chops they’ve eaten. Let’s compare notes once you try them too!
For the Chops:
Tip: Purchase slightly thicker cuts from your butcher. Make sure it has a considerable amount of fat on because this melts and crispens and flavours the meat so well. Wash and pay dry and leave in a colander until all the liquid has come out.
For 1kg of lamb or mutton chops.
In a large pyrex add:
- Half a box of Shan Chicken Tikka spice
- Half a box of Shan Tandoori Chicken spice
- 2 large cubes of lemon juice or equivalent of half a cup of lemon juice
- 2 tbl vinegar
- 3 tbl Maggi Chili Sauce
- 1 level tbl red ginger and garlic masala
- 1 heaped tsp ground garlic
- 1 heaped tsp of ground ginger
- Quarter tsp of ground cumin
- Quarter tsp of ground coriander
Make a paste with oil and butter (just enough to make a paste and ensure the chops are coated well.
You may now refrigerate or freeze this.
For the Chicken
I prefer skewering 3 to 4 pieces of chicken per skewer. This is a hearty portion size but they seem to stay well together if they’re slightly larger and more compact on the skewer.
Marinate the chicken as per instructions on the Shish Taouk box. To this add:
- 1 heaped tbl ground green chili
- 1 level tsp of ground garlic
- 1 level tsp of ground ginger
- Chopped fresh coriander
- 1 level tsp of red chili powder (optional)
Make a paste with oil and ghee mixed together – just enough to smear it onto the chicken. This may be frozen on the skewer or on its own. It may also be skewered with cubed pepper and onion for additional flavour.
For the Sheekh Kebabs:
Tip 1: Ensure that your mince is completely dry. If there is any trace of liquid it will fall apart easier on the braai.
Tip 2: I also found that dipping the entire kebab into melted butter or oil helps it glide off the grill and not stick to it.
Tip 3: Ensure that you only turn it when it is fully cooked and slightly charred on the one side. So this needs only one turn to ensure that it is cooked.
Tip 4: Once all the ingredients have been added, put everything into a processor and smooth it out. It will have a more authentic taste.
I always use a full kilogram of minced lamb because the balance of the skewers go into my freezer for another meal.
To the mince add:
- Half a cubed medium sized onion, with the liquid squeezed out.
- Half a cup of chopped coriander
- 1 egg
- 1 slice of bread soaked in a bit of milk
- Half a box of Shan Tikka Seekh Kebab spice
- Half a box of Shan Seekh Kabab spice
- 1 heaped tsp ground green chili
- 1 tbl red ginger and garlic masala
- 2 tbl White Onion soup powder
- 1 tsp ground garlic
- 1 tsp ground ginger
- 1 tsp red chili powder
Mix well and process until smooth. Press onto a skewer and dip into melted butter or steam slightly before freezing.
I usually put all my meat on at the same time but control the heat on my gas braai. The chops require slightly longer as the edges of fat need to butn out a bit. The chicken gets done fairly quickly so don’t leave them on longer than you need to. I love to baste my meat as I braai, with the final basting being mixed with melted butter and chopped coriander and lemon juice.
You may serve this with pita bread, zaatar spiced bread, hummus, red chili sauce, Bukhari Rice, chopped salad, grilled large peppers, chips, cucumber slices, onions dusted with paprika and lemon wedges.