Chicken paprika drums Skewered red hot Shrimps and grilled sausages.
You can cook Chicken paprika drums Skewered red hot Shrimps and grilled sausages using 18 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chicken paprika drums Skewered red hot Shrimps and grilled sausages
- It's of For the chicken drums.
- It's 16 of drums of chicken cleaned.
- Prepare 1 cup of thick curd/ sour cream.
- Prepare 1 1/2 tbsp of paprika or red chilli powder.
- You need 1 tbsp of curry powder.
- You need 3 r of lemon juice.
- You need to taste of Salt.
- It's 2 tbsp of oil.
- You need of For the Shrimp/ Prawns.
- You need 750 gms of large shrimp/ prawns devined and cleaned.
- You need 1 tbsp of garlic paste.
- You need 50 ml of shaoxing vinegar.
- It's 2 tbsp of Sriracha sauce.
- Prepare 1 tsp of paprika/ red chilli powder.
- You need 1 tsp of brown sugar.
- Prepare 1 tbsp of fish sauce.
- It's 2 tbsp of sesame oil.
- Prepare to taste of Salt.
Chicken paprika drums Skewered red hot Shrimps and grilled sausages step by step
- Wash,clean and pat dry the chicken drums.
- Transfer chicken drums to a large basin..Add all the marinade ingredients to it.Mix together and toss to coat well...
- Cover with foil or cling film, put it in the fridge for 6- 8 hrs..best will be to marinate overnight.
- For the shrimp, mix all the ingredients for the marinade with the shrimp, cover and rest for an hour...
- Skewer the prawns and set aside.
- For the sausages, I used 1 kg smoke flavoured spicy pork sausages.. Skewer each individually and set aside.
- When it's time for dinner, ready your grill and when the heat is right start grilling your meat in batches..Keep a bowl of olive oil and a brush for basting the meat intermittently...
- Grill the legs for about 15 /20 mins turning side in between..and keep basting.
- The Shrimps will take less time..about 10 mins..keep basting with the marinade sauce.. Grill the sausages till the skin browns and shrinks...
- Enjoy with a glass of chilled beer of your favourite brand...Bon Appetite.
