BBQ Chicken Tikka Kebabs

Trying to do bbq chicken tikka kebabs on a traditional grill has always been problematic because the grill doesn’t compare well with the high temperatures encountered one can achieve in the Indian tandoor. Use a kamado ceramic barbecue such as a Big Green Egg or Primo kamado and your problem is solved.

This recipe also calls for a minimum 24 hour marinade (referably 48 hours) so you’ll need to think ahead. Long metal skewers (no plastic or wooden handles) will be required and heat resistant gloves too.

Ingredients:-

• 8 skinless, boneless chicken thighs
• 2 Onions
• 5 cloves garlic
• 250ml or 2 cups natural yoghurt
• 3 fresh red chillies
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• Juice of 1 lemon

Method:-

Pop the peeled onions, garlic and chillies into a food processor and blitz until they form a rough paste, add the remaining ingredients and mix again thoroughly and the marinade is done.

Remove the grill plate and get the kamado well cranked up to about 300°C or 600°F and then thread a whole chicken thigh onto an individual skewer, threading it right up to the handle. Using heat resistant gloves, place the skewer tips in the hot charcoal and rest the skewers vertically on the inside of the kamado.

Cook for 10 minutes and you’ll have bbq chicken kebabs to die for. Serve up with naan bread and cucumber raita and marvel at the versatility of your Primo or Big Green Egg !

Related Pages:-

BBQ Tandoori Chicken
Naan Bread
Cucumber Raita

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