Tandoor-Cooked Meat
Juicy and flavorful veal marinated with soy sauce and spices, slow-cooked in a tandoor oven to tender perfection.
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
1500 grams
Beef
50 milliliters
Soy sauce
to taste
Salt
to taste
Ground black pepper
to taste
Garlic powder
to taste
Paprika
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use any spices you like to marinate the beef. I usually use minimal seasoning so the meat’s flavor shines through. Thanks to soy sauce, the beef turns out very tender and tasty. Bon appétit! For this recipe, it's better to use fresh meat rather than frozen, as frozen meat can turn out dry after cooking.
Preparation
Step 1
You can cook veal steaks this way or roast a whole piece. I used young veal weighing about 3.3–3.7 lbs (1.5–1.7 kg).
Step 2
Rinse the meat under cold running water and pat dry with paper towels to remove excess moisture. Cut the piece in half – it will marinate better and cook more evenly in the tandoor. Rub the veal with spices and salt. Pour over soy sauce and massage the meat thoroughly so the spices coat all sides evenly. Since soy sauce is salty, reduce the amount of added salt.
Step 3
Let the meat marinate at room temperature for 1 to 1.5 hours. Cover with plastic wrap to prevent drying out. While the meat marinates, light the tandoor oven. To get enough coals, heat the tandoor for at least 1 hour (I usually need 1–2 hours). When the walls inside turn white and it's hot enough, it’s ready for cooking.
Step 4
Place the marinated meat on a special grill rack greased with vegetable oil.
Step 5
Put the rack into the tandoor. Cover with a lid and cook until your desired doneness. I baked mine for about 40 minutes. After 20 minutes, I swapped the pieces for even cooking. Mine turned out medium. Cooking time may vary depending on the tandoor model, amount of coals, and meat size.
Step 6
To check doneness, cut into a piece with a sharp knife. If you prefer well-done meat, cook longer. Serve the hot veal with vegetables, sauces, or fresh salads.