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Tandoori sturgeon with sour cream

Cut sturgeon fillet into rectangular pieces, add salt, pepper, string on skewers, cover the top with sour cream and bake in the tandoor until ready. Put the finished shish kebab on a dish with onion rings and parsley greens. The fish must be served with tkemali in the sauceboat. The required products: sturgeon - 500 g, onions - 1-2 pcs, greens of parsley - 1 bunch, sour cream - 100 g, tkemali sauce – according to your taste, salt, pepper - according to your taste.
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Tandoori baked duck

Boil duck in boiling water for 10 minutes. Then take it out and cool down. Grate carrots on a large grater. Nuts of walnuts and carrots should be mixed with the grated garlic. With this stuffing, stuff the duck and sew it. The duck must be rubbed with salt and pepper. Put in the heated tandoor. Leave in the heated tandoor until ready (about 1-1.5 hours). When the poultry is ready, remove the threads, take out the carrots with nuts and cover the duck with them. Carrots with nuts are just something delicious, and the duck – simply finger-licking. 1 duck, 0.5 kg of carrots, 1 glass of walnuts, 2-3 cloves of garlic, salt, pepper.
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Tandoori rabbit

The carcass of the rabbit is sprinkled with salt, marinated and placed in the refrigerator for a day. In the marinade are also added carrots, onions, leeks, white wine, two bay leaves, 10 pieces of pepper peas of black peppercorns. The rabbit fillet is very tender, so it should be prepared immediately before serving. The fillet of the rabbit is extracted from the refrigerator, slightly salted and fried in the tandoor until ready for 20-30 minutes. As a side dish to a stewed rabbit, mashed potatoes and boiled Brussels sprouts, heated in cream, will perfectly suit.

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Tandoori leg of lamb

Lamb leg is marinated in spices for 1-2 days in a cold place. Before cooking, the leg is stuffed with carrots, garlic and white roots - wrapped in foil and baked in the tandoor, depending on the size, from 1.5 to 3 hours. At the same time, the lids are closed, the burnt coals lie on the bottom of the tandoor. 15 minutes before readiness you can open the ash-pit and a small top lid, in this case a roasted crust will appear. Served, as a rule, with a chorba. Can be served with fresh vegetables and fried potatoes as a garnish.
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Tandoori beef in red wine

Rinse beef (tenderloin) under a stream of cold water, cut into small pieces and leave for 3-5 hours in a bowl, adding salt, red pepper, sliced into rings onion, chopped garlic and red dry wine. String the prepared meat on skewers, and bake in the tandoor until ready. Serve the ready meat with tomatoes and fresh greenery. The required products: beef - 1 kg, onions - 5 pcs, tomatoes - 1 kg, red dry wine - 1/2 cup, garlic - 2 cloves, black pepper – according to your taste, salt - according to your taste, greens - according to your taste.

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Shish kebab in white wine

Cut the meat from the renal part of the back or hind leg (you can take the meat of young pork or lamb) into equal pieces of medium size, put into a bowl, add salt, add ground black pepper and mix well. Cut onions into rings and adding white dry wine, mix again, flattening the meat. Cover the dish with a lid and put in a cool place for 4 hours. String the pieces of meat on skewers and bake in the tandoor until ready (most important to not overdry). The required products: pork - 2 kg, onions - 5-7 pieces, black pepper - 1 tsp, salt – according to your taste, white dry wine - 2 glasses.

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Tandoori piquant pork

Rinse meat, cut into pieces, cut lemons into slices. Mix in the dish paprika, coriander, cumin, basil, ginger, cinnamon, red and black pepper, nutmeg, bay leaf, olive oil, salt. Put pork, lemons and mix with marinade, cover with lid and put in a cool place for 8-12 hours. From time to time, meat should be mixed. Then string the meat on skewers and bake in the tandoor until ready. Garnish with lemon wedges. The required products: pork - 1 kg, lemons - 3 pieces, ground paprika - 3 tsp, ground coriander - 1 tsp, ground black pepper - 1/2 tsp, ground red pepper - 1 / 2 tsp, nutmeg - 1/4 tsp, bay leaf ground - 1 piece, salt according to your taste, olive oil - 4 tablespoons, ground ginger - 1/4 tsp, ground cinnamon - 1/5 tsp, ground caraway - 1/5 tsp, finely chopped basil - 2 tablespoons.

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Tandoori Caucasian lamb

Cut fillet of mutton (we recommend taking a loin) into about 30-35 g pieces, put in a clay bowl, add salt, black and red ground pepper, mix with grated onion, chopped garlic. All pour with lemon juice, put in a cool place for 6 - 8 hours. Then string the pieces of meat on skewers and bake in the tandoor until ready. Serve the shish kebab with a lot of greens - parsley, basil, cilantro, tarragon, green onion. The required products: lamb - 1,5 kg, onions - 5 pcs, lemon - 1 pc, black pepper - 1/2 tsp, red pepper - 1/2 tsp, garlic - 3 cloves, salt – according to your taste, greens - according to your taste.

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Tandoori baked trout

4 carcasses of trout (approximately 250 grams); juice of one lemon; 1 tsp of salt; 1 clove of garlic; greens of dill, parsley; 100 g of cheese; 2 tablespoons milk, 100 g of finely chopped bacon; 2 onions, 1 tbsp. of butter; 1/2 cup of chicken broth, 3 sprigs of rosemary. Mix the lemon juice with salt, grate the fish carcasses and put them in the fridge. Chop the garlic very thinly, mix it with dill, parsley, cheese and milk. Surround each carcass of trout with three slices of bacon, wind with a coarse thread. Prepare trout in the tandoor for 20-30 minutes. Finely chop the onion and fry it in oil. Add the broth, after putting the rosemary there, and boil for 5 minutes. Before serving, pour the trout with this sauce. 

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Tandoori pork shish kebab

Pork (scrag, ribs or fillets, chopped into 4-5-centimetric pieces – up to your choice) to cut into about 3 cm wide pieces. Separate the ribs from one another. For each kilogram of meat: scroll through a meat grinder 100 grams of onions, add dry herbs, ground red pepper and paprika according to your taste (about half a teaspoonful), squeeze the juice of a quarter of an average lemon, add 2-3 tablespoons of vegetable oil. The marinade should be properly mixed, pickled from 2 to 6 hours. String on skewers and bake in the tandoor until ready (about 9-12 minutes).
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