How to Make a Mixed Grill at Home

A mixed grill is often enjoyed at restaurants and Desi pubs.

This platter brings together an assortment of marinated and grilled meats and seafood, each offering a unique taste experience.

The appeal of a mixed grill lies in its versatility and the way it showcases different grilling techniques and spice profiles.

However, you don’t need to head to a restaurant or wait for a special occasion to enjoy this sizzling feast.

With a bit of preparation and the right ingredients, you can create this Desi pub favourite right at home.

Whether you’re planning a casual family dinner or a festive gathering, this guide will help you bring the vibrant flavours of a mixed grill to your table with ease and confidence.

Tandoori Chicken

Tandoori chicken is a popular Indian dish made by marinating chicken in yoghurt and spices.

It is typically cooked in a tandoor but you still achieve a smoky flavour with a barbecue.

In a mixed grill, tandoori chicken is often the star, accompanied by other marinated and grilled items.

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Together, these items create a diverse and flavorful platter that showcases the variety of Indian grilling techniques and spice profiles.

Ingredients

• 1kg chicken thighs
• ½ Lemon, juiced
• 1 tbsp ghee to brush (optional)

For the Marinade

• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 2 tsp hot curry powder
• 1 tsp turmeric
• 2 tsp Kashmiri chilli powder
• 1 tbsp dried fenugreek leaves
• 2 tsp salt
• 1 tsp mint sauce
• 1 tbsp coriander leaves
• 1 tbsp garlic-ginger paste
• 3 tbsp oil
• 6 tbsp water

Method

1. In a bowl, mix all the ingredients for the tandoori marinade, except the lemon.
2. Coat the chicken in the marinade and refrigerate for up to 12 hours. Just before grilling, add the lemon juice to the chicken.
3. Preheat your grill. For charcoal, create a two-zone fire; for gas, set all burners to max except one. Aim for high, indirect heat, ideally over 260°C.
4. Grill the chicken over indirect heat for 20-25 minutes, or until it reaches about 68°C on an instant-read thermometer.
5. Move the chicken to direct heat and grill for another 2-4 minutes, turning every minute, until slightly charred but not burnt.
6. If using, brush with ghee. Garnish with some coriander.

This recipe was inspired by Glebe Kitchen.

Chicken Tikka

A staple of Indian cuisine, chicken tikka is also a very popular item in a mixed grill.

In a mixed grill, chicken tikka adds a tender, flavorful component that complements the variety of meats and vegetables.

Its succulent, spiced flavour pairs well with the smoky char of tandoori items and the robust taste of lamb kebabs, creating a balanced and diverse platter that highlights the best of Indian grilling.

Ingredients

• 450g boneless chicken thighs, cubed
• 2 tbsp plain yoghurt
• 2 tsp chickpea flour
• 4 Garlic cloves
• 1-inch ginger, peeled
• 1 Green chilli
• 1 tsp paprika
• ½ tsp chilli powder
• ½ tsp garam masala
• 1 tsp coriander powder
• A pinch of cinnamon
• A pinch of saffron, crushed
• Salt to taste
• Butter, for basting
• 1 tsp chaat masala
• ½ Lemon, juiced

Method

1. Blend the ginger, garlic, and green chilli into a smooth paste.
2. In a bowl, mix the yoghurt with the gram flour until smooth and thick.
3. Add the ginger-garlic-chilli paste, paprika, chilli powder, garam masala, coriander powder, ground cinnamon, saffron, and salt.
4. Stir well, then add the chicken pieces, ensuring they are thoroughly coated in the marinade. Let the chicken marinate for a few hours or overnight.
5. Soak wooden skewers in water and preheat the grill to medium.
6. Shake off any excess marinade, thread the chicken onto the skewers, and place them on a wire rack.
7. Grill for 15-20 minutes, turning the skewers every 5 minutes and basting with melted butter, until the chicken is cooked through, with slightly charred edges and clear juices.
8. Once done, remove from the skewers and serve.

This recipe was inspired by Maunika Gowardhan.

Lamb Seekh Kebab

As part of a mixed grill, lamb seekh kebabs add a rich, savoury element to the assortment of meats and vegetables.

Their spiced, juicy texture contrasts nicely with other items like tandoori chicken, fish tikka, and grilled vegetables.

These offer a well-rounded and flavorful experience.

Ingredients

• 500g minced lamb
• 1 Onion, finely chopped
• 4 Garlic cloves, finely chopped
• 1 tbsp ginger, grated
• 1 Green chilli, finely chopped
• 2 tsp cumin seeds, crushed
• 2 tsp garam masala
• 1 tsp dried fenugreek leaves
• ½ tsp red chilli powder
• 1 tsp salt
• A handful of coriander, finely chopped
• 1 tsp oil

Method

1. Heat the grill on medium heat and line the grill pan with foil. Place a wire rack on top.
2. Place the lamb mince in a large bowl and all the ingredients into the bowl. Mix together to ensure all the spices are evenly distributed.
3. Wash your hands and then rub them with a little oil to help shape the kebabs and to prevent the mixture from sticking to your hands.
4. Take some of the lamb mince and mould into small shapes approximately 10cm long and 3cm thick. Repeat with the rest of the mince and smooth out any cracks.
5. Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn them so they cook evenly and cook for another 15 minutes.
6. Remove from the grill and serve.

Lamb Chops

In a mixed grill, lamb chops bring a rich, succulent flavour that enhances the variety of the platter.

These chops are typically marinated in a blend of spices and herbs, then grilled to perfection, offering a juicy, tender bite with a slightly charred exterior.

As part of a mixed grill, lamb chops add depth and a robust taste, complementing other items.

Their hearty texture and flavorful seasoning make them a standout component in the assortment of grilled meats, providing a well-rounded and satisfying experience.

Ingredients

• 8-10 Lamb chops on the bone, with most surface fat removed
• 1 tbsp rapeseed oil
• 1 tbsp green chilli paste
• 2 tbsp garlic-ginger paste
• 1 tbsp garam masala
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 Lemon, juiced
• 100g Greek yoghurt
• Fresh coriander, to serve
• Salt and ground pepper to taste

Method

1. In a large bowl, combine the oil, chilli paste, garlic and ginger paste, garam masala, turmeric, chilli powder, and lemon juice.
2. Add the lamb chops and massage the marinade into the meat. Let it sit for about 20 minutes.
3. Whisk the yoghurt until smooth and creamy then pour it over the lamb chops, ensuring each piece is well-coated. Marinate the meat for 24 hours.
4. When ready to cook, prepare your barbecue for direct heat and get the coals extremely hot. Grill the lamb chops until nicely charred on one side, then flip and do the same on the other side.
5. Once nicely charred, remove the chops from the heat and let them rest for about 5 minutes. Season with salt and pepper, and serve garnished with fresh coriander.

This recipe was inspired by Great Curry Recipes.

Fish Tikka

Fish tikka is a popular dish in a mixed grill because it offers a light, flavorful contrast to the richer meats.

Marinated in spices and yoghurt, fish tikka is grilled to perfection, resulting in a smoky, tender, and slightly charred delicacy.

Its vibrant flavours and appealing texture complement other grilled items like tandoori chicken and lamb kebabs, making it a well-rounded addition to a mixed grill platter.

It is best to use a robust, meaty fish like monkfish.

Ingredients

• 520g monkfish fillets, cut into chunks
• 1 tsp lemon juice
• 2 tbsp butter, melted
• Salt to taste
• Chaat masala, to garnish

For the Marinade

• 3 Garlic cloves, roughly chopped
• 1 heaped tbsp plain yoghurt
• 1 tsp cumin powder
• ½-inch ginger, roughly chopped
• 1 heaped tsp chickpea flour
• ½ tsp red chilli powder
• ¼ tsp ground white pepper
• 1 tsp vegetable oil
• 1 tbsp coriander, finely chopped
• Salt to taste

Method

1. In a bowl, add the monkfish along with the lemon juice and salt. Mix well and set aside.
2. Blend the ginger and garlic with a little water to make a thick, smooth paste.
3. Soak the wooden skewers in warm water to prevent them from burning.
4. Meanwhile, add the ginger-garlic paste to a separate bowl along with the rest of the marinade ingredients. Mix well then add the monkfish to the marinade. Ensure that the fish is well coated then leave for 20 minutes.
5. Preheat the grill to a medium to high heat. Skewer the fish onto the wooden skewers. Pat any extra marinade over the fish and place under the grill.
6. Grill for 12 minutes and baste with the melted butter halfway through cooking.
7. Once done, remove from the oven, remove from the skewers and serve.

This recipe was inspired by Maunika Gowardhan.

Tandoori Prawns

Tandoori prawns are also a popular feature in a mixed grill.

Marinated in a blend of yoghurt and spices, and then grilled, they acquire a smoky char and vibrant colour.

Tandoori prawns add a succulent, tangy contrast to heavier meats.

Ingredients

• 400g king prawns, deshelled with the tails left on
• 2 tsp Greek yoghurt
• 1 tsp vegetable oil, plus 3 tbsp for frying
• 1 Garlic clove
• 3cm piece of ginger
• 1 tsp salt
• 2 tsp paprika
• ½ tsp chilli powder
• ¾ tsp garam masala
• ½ tsp ground coriander
• ¼ tsp carom seeds, ground into a powder using a pestle and mortar
• 3 tbsp ghee

Method

1. Combine all the ingredients except the ghee and frying oil in a bowl. Marinate for at least 30 minutes.
2. Heat a skillet over high heat. Carefully brush the ghee and oil all over the pan.
3. Once hot, place the prawns flat on the skillet. Brush any excess marinade over them.
4. Reduce the heat to medium-high and cook for 60-90 seconds, ensuring the pan remains well-oiled by brushing ghee around the prawns.
5. Turn the prawns and cook for another 60-90 seconds, or until they turn pink.
6. Once done, remove from the pan and serve.

This recipe was inspired by Olive Magazine.

How to Assemble your Mixed Grill?

To assemble your mixed grill, place fried onions on a large serving plate.

Carefully place each item onto the plate and serve with an array of chutneys and raita.

Place a few lemon wedges on the side of the plate.

Creating a mixed grill is a rewarding way to enjoy a variety of flavours and textures, all from the comfort of your own home.

By carefully selecting and marinating your meats and seafood, you can replicate the delicious experience of a restaurant-quality mixed grill right at home.

Whether you’re cooking for family, friends, or just for yourself, a homemade mixed grill offers a versatile and satisfying meal that showcases your culinary skills.

So fire up the grill, gather your favourite ingredients, and enjoy the vibrant, smoky flavours of a mixed grill, made just the way you like it.