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Recipes

Measured per kilo. Tested over coal.

Most marinades are written for 1 kg of raw meat, which feeds about four. Whole roasts state their own base weight and serving estimate. Each recipe lists marinade time, a safe internal temperature and what to put on the table beside it.New to the grill? Read the guides

23 recipes

Charred red-orange chicken tikka pieces on a skewer with lemon and onion

Chicken

Chicken Tikka

The one everybody orders first.

6 to 24 hours74°C
Creamy pale malai boti chicken cubes with char spots on metal skewers

Chicken

Malai Boti

Mild, creamy, gone in a minute.

4 to 12 hours74°C
Charred seekh kebabs on long flat skewers over charcoal with coriander

Beef or lamb

Seekh Kebab

Hand-pressed, coal-kissed, unmistakable.

1 hour minimum chilled71°C
Dark charred beef boti chunks on skewers with chilli flakes and onions

Beef

Beef Boti

Deep, smoky, built to chew on.

8 to 24 hours63°C
Charred mutton boti on skewers on a copper tray with naan and raita

Mutton (goat) or lamb

Mutton Boti

Rich, gamey, worth the wait.

12 to 24 hours63°C
Crisp round chapli kebabs with tomato slices pressed in, served with naan

Beef

Chapli Kebab

Peshawar on a griddle.

30 minutes to 4 hours71°C
Pale silky reshmi kebabs on skewers with light char and mint chutney

Chicken

Reshmi Kebab

Silk on a skewer.

1 to 6 hours74°C
A shared Pakistani BBQ spread with tikka, kebabs, naan and chutneys

Beef

Bihari Boti

Karachi’s papaya-tender, mustard-smoky classic.

8 to 24 hours63°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Hariyali Malai Boti

Creamy chicken, fresh herbs, gentle heat.

2 to 6 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Achari Chicken Tikka

Pickling spices, not a jar of oil.

4 to 12 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Tandoori Chicken

Tandoor-style colour from spices, not dye.

6 to 24 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Karahi-Masala Chicken Tikka

Karahi aromatics on the skewer.

2 to 8 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Afghani Chicken Boti

Mild, creamy boti for a gentler grill.

4 to 12 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Lamb

Namkeen Mutton Boti

Salt, pepper and enough time.

1 to 4 hours63°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Beef

Gola Kebab

Small, soft ovals with a firm centre.

1 to 4 hours71°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Beef

Shami Kebab

Beef and chana dal, crisp at the edges.

30 to 60 min cooling and chilling74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Beef

Bun Kebab

A griddled beef patty, chutney and a soft bun.

30 to 60 min chilling71°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Fish

Fish Tikka

A short marinade, a gentle turn.

15 to 30 minutes63°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Chicken Bihari Boti

Bihari-style spices, a chicken-sized marinade.

4 to 8 hours74°C
A shared Pakistani BBQ spread of tikka, kebabs, naan and chutneys, shown as serving inspiration

Chicken

Chicken Cheese Malai Boti

A little cheese, plenty of creamy chicken.

2 to 6 hours74°C
A Pakistani BBQ spread with skewers, chutneys and bread, shown as serving inspiration

Chicken

Chicken Sajji

A whole bird, restrained spice, patient heat.

4 to 12 hours74°C
A Pakistani BBQ spread with skewers, chutneys and bread, shown as serving inspiration

Mutton (goat) or lamb

Mutton Raan

A covered slow roast for the whole table.

8 to 24 hours63°C
A Pakistani BBQ spread with skewers, chutneys and bread, shown as serving inspiration

Fish

Lahori Fish Fry & Grill

Ajwain, chilli and lemon for a winter fish supper.

15 to 30 minutes63°C