Recipe by USA WEEKEND columnist Pam Anderson
"The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken. If you want the chicken, lamb and sausage to come off the grill at the same time, stagger them, starting with the chicken, then the lamb and finally the pre-steamed sausages, which simply need to be browned. Grill in batches for a larger crowd, cooking all the drumsticks, then all the sausages and finally the chops. The drumsticks are fine at room temperature, but the sausage and chops should be at least warm."
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spicy or mild Italian pork sausage
1 1/2 teaspoons
lamb loin chops
red wine vinegar
chicken drumsticks, skin removed
I realize I made this marinade last summer and never rated it...better late than never. I recall using 1 clove crushed garlic instead of the powder, and used a few 'grinds' of fresh ginger instead of powder. Subbed balsamic for the red wine vinegar. I omitted the sausage and just did this with lamb pieces. Marinated overnight in the fridge and it was great flavor at the picnic the next day done on the grill. Very tenderizing marinade with great flavor. Also added some Kosher salt to the marinade and a little Harissa for spice. This is a great grill marinade and would be great with chicken as well.
I only did the lamb from this as i needed a quick idea for my BBQ!
My partner wasnt over the moon about it! He felt the spice over powered everything. I think it just needs a bit of a tweak for our tastes.
Not what I expected....needs modification. I just made the chicken so maybe that's what was wrong. Smells really good but the flavor is not there. I would try this again...but with fresh masala and ginger.....
* Percent Daily Values are based on a 2,000 calorie diet.
Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 472
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