Grilling must be the most healthiest way to cook meat.
Most fun comes from the charcoal grill outdoors.
Once in a while, it can be emulated indoors.
Family love it. Friends love it.
Above all, the chef loves it.
It all begins with pre-soaking the bamboo skewers in water.
And the grill pan scrubbed and washed with no soap.
Then comes the marinade.
Finally, the preparation of meats.
Tandoori Masala could be brought from the store.
But only a few would dare to make their own Tandoori mix from scratch.
And that’s what happened.
Chicken thighs were chosen over breast.
A sharpest boning knife made the job of separating the meat from the bone enjoyable.
In grilling, the marinade is most crucial for the taste.
In this case, both the prawns and the chicken were marinated for between 4-5 hours in the refrigerator.
Mildly flavoured meat (could be sea-food) threaded in soaked bamboo skewers.
Seasoned cast-iron grill pan heated to over 420 deg F on a stove-top.
Quote If it does not sizzle, then you are not grilling unquote.
Thrill of the sizzle awaits.
Time spent on seasoning the grill pan paid off well.
Grilling was never been so easy.
There is a secret
to grilling: oil.
Sparingly use oil to smear the grilling pan surface,
is to let the meat char a little.
This must be done extra-carefully
as the chances of meat getting dry is high.
Prawns were the most tricky.
So much easier to turn them into rubber-washers (from the chef’s own experience)
than to get them just-succulent-right.
But for someone who got an innate ability to cook, all comes naturally.
Skewers were all arranged in the plate.
The sight was indeed impressive.
In our house, the food does not last till plating process.
Skewers were all emptied in a blink.
Grilling indoors is tiring.
But when you see the food vanish at the speed of lightning,
that magic itself is enough to make you go through the hardships again,
Cooking is rewarding.