Tandoori Lamb May 22, 2014

Filed Under: Recipe,Tandoori spice blend - Sue Fuirst @ 11:21 am
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Basic Tandoori Grill

  • ½  cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons Basics Fuirst Tandoori Spice
  • 2 lbs lamb cut into 2” cubes, chicken may be used
  • Kosher salt and ground black pepper, optional

In a bowl large enough to hold the meat, stir together yogurt, olive oil and Basics Fuirst Tandoori Spice. Cover and refrigerate for 1 hour to overnight. Heat outside grill or indoor grill pan to medium. Thread lamb onto skewers and grill until cook medium rare. Season with additional salt and pepper, if desired.

Sauteed Zucchini and Onions

  • 1-2 Tsp olive oil
  • 4 zucchini, sliced into ½” half-moons
  • 1 large sweet onion, halved and thinly sliced
  • Pinch of Basics Fuirst Tandoori Spice
  • Kosher salt and ground black pepper

Heat olive oil over medium heat in a large sauté or fry pan. Add zucchini, onions and  pinch of Tandoori Spice and cook until beginning to brown, tossing frequently. Season with salt and pepper.  Serve alongside lamb with couscous or basmati rice.

Serves 6-8


Tandoori is tasty (not scary) April 17, 2013

Filed Under: Tandoori spice blend - Sue Fuirst @ 12:35 pm
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As my sales are picking up, I’ve noticed that many people are hesitant to try my Basics Fuirst Tandoori Spice Blend.  I understand.  For many of us exotic food and flavors are intimidating and best prepared by the experts.  But anyone who saw last Sunday’s episode of Mad Men knows that Italian food was once in this foreign category.  Today Italian cuisine is as common and ubiquitous as burgers and fries.  Indian food is now on the same fast track to becoming part of our dinner repertoire.

To ease you in, I’ve created this delicious, family-friendly Tandoori flavored chicken.  Feel free to serve it with the Raita wrapped in naan or flatbread as a lunch or dinner sandwich.

 grilled tandoori chicken breasts with cucumber raita

Tandoori Chicken

4  boneless chicken breast halves

½ cup lowfat plain Greek yogurt

1 large clove garlic, crushed

1 Tb fresh lemon juice

1 Tb grated fresh ginger

1  Tb Basics Fuirst Tandoori Spice Blend


Mix together all ingredients but the chicken.   (If you are short of time or ingredients, just mix Tandoori Spice Blend and yogurt.) Rub yogurt/spice paste all over chicken breasts.  Cover and refrigerate for ½ hour to 3 hours.  Remove from dish and grill in stove top grill pan or on outside barbecue until cooked through, about 7 minutes per side..  Slice on the diagonal and serve with Cucumber Raita.


Cucumber Raita

1 small seedless cucumber, peeled and grated

1 tsp whole cumin seeds

2 cups plain lowfat Greek yogurt

1 clove garlic, crushed

2 Tb fresh cilantro, chopped

¼ teaspoon Basics Fuirst Tandoori Spice Blend


Place grated cucumber in a strainer over a bowl.  In a separate bowl mix together yogurt, garlic, cilantro and Basics Fuirst Tandoori Spice Blend. Squeeze excess water from cucumber and place in bowl with yogurt mixture.  Mix to combine. Heat a small skillet over medium heat.  Toast cumin seeds in dry skillet for a few seconds.  Add cumin to yogurt mixture.  Cover and chill until ready to serve.