Tandoori Mixed Platter

Barbecue.Master's picture

Feb. 16, 2011


Lamb cutlets 6 , trimmed of excess fat
Boneless chicken breast fillets 2
Uncooked prawns 18 Milliliter , shelled and deveined, tails left intact
Rump steak 8 Ounce , cut into thin strips (250 gram)
For tandoori marinade
Tandoori seasoning 2 Tablespoon
Ground coriander 1 Tablespoon
Low fat natural yogurt 10 Ounce (1 1/2 cups / 315 gram)
Lemon juice 1 Tablespoon
For banana herb yogurt
Banana 1 , sliced
Chopped fresh mint 2 Tablespoon
Desiccated coconut 2 Tablespoon
Low fat natural yogurt 6 1/2 Ounce (1 cup / 200 gram)


1. To make marinade, place Tandoori seasoning or paste, coriander, yogurt and lemon juice in a bowl and mix to combine.

2. Place lamb cutlets and chicken in separate shallow glass or ceramic dishes, spoon one-quarter of marinade over each, toss to coat and cover. Thread prawns onto lightly oiled skewers and place on a plate. Thread beef onto lightly oiled skewers and place on a separate plate. Brush kebabs with remaining marinade and cover. Marinate lamb, chicken, prawns and beef in the refrigerator for 3 hours.

3. To make Banana Herb Yogurt, place banana, mint, coconut and yogurt in a bowl and mix to combine. Cover and refrigerate until required.

4. Preheat barbecue to a medium heat. Drain lamb, chicken, prawns and beef, place on lightly oiled barbecue grill and cook, turning several times, for 5-10 minutes or until all ingredients are cooked and tender.

5. To serve, cut chicken into 1 cm / 1/2 in thick slices and arrange attractively on a large serving platter with lamb cutlets, prawn kebabs and beef kebabs. Serve with Banana Herb Yogurt.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2574Calories from Fat 1332

 % Daily Value*

Total Fat 150 g230.8%

Saturated Fat 77 g385%

Trans Fat 0 g


Sodium 3872 mg161.33%

Total Carbohydrates 96 g32%

Dietary Fiber 20 g80%

Sugars 52 g

Protein 227 g454%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet