As a child I remember visiting a new Indian restaurant in town. I watched from behind the glass as the cook would place skewers red marinated meats and flat bread in what i thought was a million degree oven.
This marinade can be applied 30 minutes before grilling.
Ingredients:
- Red chili flakes / powder
- Cayenne pepper
- 2 TBPS Ginger Paste
- 2 TBSP Garlic Paste
- Coriander
- Greek Yogurt
- Cashews, dry roasted, medium chopped
- Lemon, juiced
- Cilantro, finely chopped
- Beet Root, chopped
- 1 TBSP Turmeric
- Kosher Salt
- 1 TBSP Garam masala
Add all ingredients to a high speed blender and blend until smooth.
Cooking Tips:
Prepare a charcoal grill for direct cooking.
Blanch crawfish for 30 seconds in salted boiling water. Transfer immediately to an ice water bath. Once shocked cut crayfish in half and clean internally. Marinade crayfish (shell side up) for 30 minutes.
Place marinaded crayfish into a grill basket and cook for about 5-6 minutes shaking often. Once the shells turn bright red and the meat is no longer translucent.
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