Tandoori Pork Kebab
Cut the pork (neck, ribs or filet) into 3-centimeter cubes.

Separate ribs.

For each kilo of pork: 100 grams of yellow onion, dried

herbs, ground red pepper and paprika according to take

(est. 1/2 of teaspoon), lemon juice (use 1/4 of lemon), and 2-3

tablespoons of vegetable oil.

Mix all the marinade ingredients- Mix with the meat. and marinate for 2 to 6 hours. Skewer the meat and bake in a tandoor till fully cooked (approximately 9-12 minutes).

Tandoori beef in red wine
Rinse the fillet in cold water and cut the meat into small pieces. In a large dish, add to the fillet salt, ground red pepper, yellow onion (cut in rings shape), minced garlic and dry red wine.

 Skewer the meat and bake in a tandoor till fully cooked. Serve the meat with tomatoes and fresh herbs.

Ingredients: beef fillet (1 kilo), yellow onion (5), tomatoes (1 kilo), dry red wine (1/2 glass), garlic (2 cloves), pepper, salt, ana herbs (according to taste).

Tandoori chicken with nuts
Cut chicken into mid-size pieces. Prepare the sauce using the following: finely chopped onion, minced garlic, toasted and crushed nuts (peanuts, walnut, and/or nut mix) and vegetable oil. Rub the sauce into the pieces of chicken and marinate for 2-3 hours.

Add salt and pepper and press chicken pieces together. Skewer the chicken and bake in a tandoor till fully cooked. Serve with a spicy tomato sauce.

Ingredients: chicken (1 kilo), nuts (200 grams), onion (2), vegetable oil (50 grams), garlic (4 cloves), salt and pepper according to taste.

Tandoori Lamb
Leg of lamb is to be marinated in a cold place for 1 - 2 days. The lag is stuffed with carrots, garlic, and white root. Before placing the leg into a tandoor cover the meat fully with foil. Depending on the size bake for 1.5 - 3 hours.

The ash pit and lid should be closed and the burnt coals should be at the bottom of a tandoor.

To create a crust remove the lid 15 minutes before the meat is fully cooked.

Lamb can be servegwith shurpa, fresh vegetables and potatoes.