Ingredients:
Cubes of beef 1/2 kilo
Unripe papaya (grinded) 2 tbs
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Salt according to taste
Yogurt 2 tbs
Chili powder 1 tsp
Chopped green chilies 1tbs

Method:
Mix together all the spices and yogurt and papaya and coat the beef cubes with it
Leave to marinate for 5-6 hours preferably overnight
Then barbeque over charcoal

Ingredients:

• 1 cup diced Cooked Chicken
• 1/2 cup Barbecue Sauce
• 4 Pita Breads (6 inches)
• 1/3 cup real Bacon Bits
• 1 small Onion, halved and thinly sliced
• 1 small Green Pepper, julienned
• 1 can (4 ounces) chopped Green Chilies
• 1 can (4 ounces) Mushroom Stems and Pieces, drained
• 1 cup shredded Cheddar Cheese

Directions:

• Combine chicken and barbecue sauce, spoon over pitas.
• Top with bacon, onion, green pepper, chilies, mushrooms and cheese.
• Place on an ungreased baking sheet.

Prep Time: Bake at 450 degrees for 8 to 10 minutes.
Cooking Time: 25 mins
Serves: 4

Ingredients:

• 2 kilograms of Beef Pasanda (thin sliced about 2 – 3 inches wide 4 inches long)
• 3 medium Onions (peeled and pureed to a paste)
• 2 more medium Onions (sliced, fried brown and hand crushed) (or you may use ready-fried onions)
• 1 small Raw Papaya (Kacha Papita) (grinded)
• 2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
• 2 tsp. of Coriander Powder (Pisa Dhania)
• 2 tsp. of Garam Masala Powder
• Salt (to taste)
• 1 cup of Plain Yogurt
• 4 tbsp. of Mustard Oil

Method:

• Mix well all the above ingredients and the beef with your hand. Leave to marinate for about 6-8 hours in the refrigerator.
• Put the meat in skewers (folded in layers). Close held together.
• Put the meat over heated charcoal turning it regularly until meat is barbequed from all sides.

Chicken Soola Recipe

Ingredients:

• Chicken, leg and breast pieces 450 gm
• Almond paste 10 gm/2 tsp
• Cooking oil or Clarified butter (ghee) 60 ml/4 tbs
• Garlic paste, browned 10 gm/2 tsp
• Ginger paste 5 gm/1 tsp
• Khoya, grated 25 gm/5 tsp
• Onion paste, browned 60 gm/ 1/4 cup
• Raw papaya paste 120 gm/ 1/2 cup
• Red chilli powder 10 gm/2 tsp
• Roasted gram, powdered 2.5 gm/ 1/2 tsp
• Salt to taste
• Yogurt 10 gm/2 tsp

Directions:

• Clean and dry chicken pieces and prick all over with a fork. Marinade with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash chicken.
• Mix together all ingredients except cooking oil and marinade chicken in it.
• Skewer pieces close together, levelling the mixture from top to bottom. Wrap a string tatutly along skewered chicken to keep the pieces firm while cooking. Burn charcoal in the barbecue or grill till white ash appears on the surface and cook, keeping chicken pieces 6 inches above the fire. Cook on low fire till chicken is tender, then stroke fire to medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Alternatively, the chicken can be cooked in a preheated oven at 275 ºF for 15 minutes.

Prep Time: Overnight + 1 1/2 hours
Cook Time: 2 hours
Serves: Remove string and serve hot with mint chutney