Steak

Grilled Chicken Tikka Kebabs

10 monthes ago   |   By Saveur

A spiced yogurt marinade works wonders with boneless, skinless chicken breasts. Chef Meherwan Irani's marinade for these chicken skewers achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb , steak, or paneer. Look for jars of ginger-garlic paste at your local Indian grocery store. If you can't find it, make your own by...
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Grilled Swordfish Kebabs

Grilled Swordfish Kebabs

10 monthes ago   |   By Saveur

Garnishing with fresh dill, ground sumac, and a drizzle of olive oil turns up the volume on these flame-kissed fish skewers. Chef Meherwan Irani likes using swordfish for these kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers-this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber , or with naan , fresh herbs, and julienned onions. Featured In: 6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors Yield: Serves 6
Total...
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