Tandoori mixed grill


Lamb cutlets, chicken thighs and king prawns are cooked in a traditional tandoori marinade, with a dill fusion version for the salmon.


For the marinade

For the mixed grill

  • 8 thick lamb cutlets, French-trimmed
  • 6 chicken thigh fillets, skinned, flattened out and slashed
  • 12 large raw king prawns, shelled, tail tip left on, deveined
  • 400g/14oz salmon fillet, skinned

For the salmon

  • small bunch fresh dill, very finely chopped
  • 2 tbsp drained capers, very finely chopped

To serve