Stuffed Tangdi Kebab

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This is a summer BBQ special at my home and is “Kick A$$” as a dear friend puts it.  What makes the stuffed Tangdi kebab  different from the regular tangdi kebab ? Its the Stuffing! Bring the thanksgiving into your summer backyard. I make this with a home made Tandoori Masala, but you can get yourself a tandoori masala pack from the Indian grocers too. Is there  a difference in flavor ? There sure is, but you got to take shortcuts when you got to take them.

Plan for Tandoori kebab:

  • 10 chicken drumsticks , skin removed[preferably organic chicken]
  • Salt – about a tsp [more or less as per your taste]
  • 5 TBS Tandoori Masala [if you are using the store bought product, follow the instructions on it]
  • 1/4 tsp Turmeric
  • 2 Tbs Garlic paste
  • 2 Tbs ginger paste
  • 3-4 Tbs plain yogurt
  • Red chilli powder as per heat level – I use about 2 tsp
  • 5-6 saffron strands
  • optional – tandoori color – a couple of drops.

Plan for stuffing :

  • 1/4 pound mince lamb
  • 1 shallot -finely minced
  • 1/2 tsp garam masala
  • 1/8 tsp nutmeg powder
  • 1 TBS oil
  • 1/2 tsp cumin
  • salt as per taste
  • 1/4 tsp black pepper powder

Cooking the Stuffing:

  1. Heat the oil in a heavy bottomed skillet
  2. Add the cumin seeds and wait for them to crackle
  3. Add the shallot
  4. cook till shallot turn transparent
  5. Add the lamb and cook on medium for 10 minutes
  6. ensure you stir it often
  7. Add the nutmeg, garam masala and cook for another 3-5 minutes
  8. Finally add the black pepper powder; mix and remove from heat source.
  9. Let it cool


  • Ensuring you keep the pocket like part in the drumstick intact, Run a sharp knife through the other  meaty parts of the drumsticks to make 2 – 3 incisions. [ use this technique]
  • Apply salt + turmeric + Garlic paste to the chicken pieces and leave for about 5 minutes
  • Now add the Tandoori powder , the red chilli powder and the  ginger paste. Rub this dry mix  into the chicken and let it stand for 10 minutes
  • Mix the saffron in the curd and you may also add the tandoori color.
  • Coat the chicken with the curd and saffron mix
  • Let this stand for 45  minutes and you are ready to grill.

Get the Grill on:

  • Get the grill ready
  • Divide the filling into 10 portions and fill into the pockets of the drumstick.
  • Do this just before grilling to avoid contamination of the cooked stuffing.

Grill on  medium heat preferably on a charcoal grill.


Preheat oven to 350*F and place chicken directly on the rack. cook for 20 min. then turn and cook for 15 min.

Now place the oven on broil and cook for 2 min each side. you have a perfect looking Tandoori chicken ready .

Some Dont’s:

  • No excess yogurt
  • No lemon or vinegar while grilling or in the marinade
  • No basting with oil – you will be frying the chicken not grilling it

My friends just lift this off the  grill, add a dash of lemon juice and munch on. In case you have a more (ahem) sober crowd around you, plate it on a bed of sauteed onions, with a wedge of lemon and some pudina(mint) chutney

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Comments 5

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  1. Plz post d recipe of ur home made Tandoori chicken masala, awaiting for ur pic demonstrating d insision made on d drumsticks to add d stuffing, thanks.

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