Eid ul Edha is one of the important festive of Muslims. At this special occasion people arrange BBQ parties and enjoy mouthwatering tikka and kabab at home. If it says Eid ul Edha is incomplete without tikka, kabab; it would not wrong.
Tips for Doing BBQ
While doing BBQ at home, many people complain that meat does not tender and often it turns to hard. So for avoiding such problems there are some tricks those should be followed to make juicy and soft tikka.
Ratio of Spices
First of all keep in mind the ratio of spices should be accurate and especially quantity of papaya paste count much for tenderizing the meat, neither less nor high. I remembered once my cousin add papaya paste in extra quantity in meat and when she was going to put on skiwers, all tikka boti fall down 😀
You can use your homemade Tandoori Masala to spice up your meat.
Use of Papaya Paste
So simplest point is this use 2 tbsp papaya paste for 1 kg beef/mutton. If you are going to use 5 kg meat then increase the quantity according to meat and add 10 tbsp papaya paste.
If papaya paste in not available then use Kachri Powder in same ratio.
Allow marinade at least 6 hours, if you marinade meat well then no need to cook it on coals for more time and it also tenders. If the meat does not marinade properly then you cook it for more time and it also burns the meat and make it hard.
Light the Coals
Arrange coals in the grill. Using a match stick light the edges of coals and allow it to spread on all coals by letting it air by hand fan. If you feel problem in lighting up the coals, drop a few drops of oil on coals; it will help in burning the coals. Be careful while doing this.
Last not least, a common mistake is committed by the people is they heat up coals in large quantity and BBQ on high heat. High heat dries the meat and unbalances the spice taste. Instead if do BBQ on medium heat, it will tender the meat and keep them moisten and soft.
Avoid turning skewers again and again. Once cooked from one side then change the side and brush the oil.