Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings Recipe - Allrecipes.com

Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
  2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
  3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
  4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
  5. Arrange on a large platter and serve warm with couscous.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Feb 12, 2006

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.

 
Aug 27, 2007

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.

 
Apr 15, 2007

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.....

 

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Nutrition

  • Calories
  • 743 kcal
  • 37%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 52.5 g
  • 81%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 59.8 g
  • 120%
  • Sodium
  • 1093 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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