Our Copperleaf Barbecue platter brings together prawns, lamb seekh kebab, salmon and chicken malai tikka straight from the charcoal tandoor. Most home kitchens do not have a clay oven, but a very hot grill, barbecue or oven gets you surprisingly close. This version uses chicken and firm white fish in a classic tandoori marinade.
For the marinade
- 250 g thick Greek yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder
- 1 tsp each garam masala, roasted cumin and ground coriander
- ½ tsp turmeric
- 1 tbsp lemon juice and 1 tbsp oil
- Salt to taste
For the grill
- 250 g boneless chicken thighs, cubed
- 250 g firm white fish (such as monkfish or cod loin), cubed
- 1 onion, 1 pepper and 1 tomato, cut into large chunks
- Skewers (soak wooden ones in water for 30 minutes)
Method
- Whisk all the marinade ingredients into a thick, smooth paste and divide between two bowls.
- Coat the chicken in one bowl and the fish in the other. Marinate the chicken for at least 4 hours (ideally overnight) and the fish for no more than 30 minutes.
- Thread onto skewers, alternating with the vegetables.
- Grill over high heat or roast at 230 °C, turning once: about 12–15 minutes for chicken and 8–10 minutes for fish, until lightly charred.
- Brush with a little melted butter, squeeze over lemon and serve with mint chutney, sliced onion and warm naan.
Prefer to let us cook? Try it at Copperleaf, Rue du Docteur-Alfred-Vincent 13, Geneva — book a table or call 022 335 08 93.