 |
These tandoori inspired Charcoal or BBQ chicken pieces are quick to marinate and cook.
Reach for your spice rack and whip these up in no time. Basic marinade idea is below but experiment with your own spice mix…….and it’s OK to be heavy handed with the spices! |
| Serves | 4-6 | Preparation time | 10 min |
| Marinade | 1 – 24 hours | Cooking time | 10-15 min |
| Start – Ingredients | |
|---|---|
Garnish
|
|
| # | Steps | Image |
|---|---|---|
| 1 | Assemble and prepare ingredients
Place all ingredients in a mixing Note: chicken thigh fillets: cut into large pieces for skewers or leave whole if they are to be cooked on a spit |
 |
| 2 | Mix through and allow to marinade for as long as possible up to 24 hours |  |
| 3 | Slide the pieces on large skewers (optional).
or
slide pieced on to a spit rod |
|
| 4 | Cook over a hot BBQ or coal for 10-15 min
or
slow cook over a spit until cooked |
|
| 5 | Remove from heat and allow to rest for before serving |  |
| 6 | Garnish with fresh coriander, lemon and spring onions |  |
| 7 | serve with naan bread and salads |  |
| Tips to Create |
|---|
| For a dairy free option leave out yogurt
Add fresh chopped herbs – coriander, curry leaves, kaffir lime leaved (shredded)
Look up “spicy BBQ lamb mince kebabs” recipe. |
| Good Luck and Enjoy! |
smitsfoodblog 