Tikka & Kebab - Non-Vegetarian (E-Book)

So do not hesitate to try out these wonderful recipes. You will definitely be rewarded by the delightful results. Marination is an important part of tandoori cooking. All kebabs and tikkas are marinated at least ½ to 1 hour before being put in the oven. Marination is necessary for tenderizing the tough fibres of the meat and for the flavours to penetrate deeply into
the meat. Tenderizers like raw papaya paste, kachri powder, lemon juice, tamarind pulp, baking soda play an important role. They are added to soften the mutton. A little cream/oil have been added to the marinades to prevent drying of the kebabs while grilling. Rich spices and flavourful seeds such as nutmeg (jaiphal), mace (javetri), sesame seeds (til), black cumin (shah jeera), cinnamon (dalchini), green cardamom (chhoti elaichi), fennel (saunf) and pistachio (pista), almond (badam) and cashew (kaju) pastes etc., have been used in the marinades to impart a subtle flavour to the tikkas and kebabs.