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Posted by on 12 Jul 2016 in Featured, Kamado Joe, Meat, Uncategorized, Vegetable |

Spicy Chicken Joints & Paneer Kebabs

Spicy Chicken Joints & Paneer Kebabs

For a hot day, crack out the light beers and spice up the BBQ with Indian influences writes Sandra Tate… … and have chapati or paratha at the ready and thick yoghurt to complete the line up! Light up Kamado Joe and aim for a steady temperature of 200°C with the lid down – grill on the standard grill rack or on black iron griddle if you prefer. For the chicken I chose to use thigh and leg joints, they are less likely to be dry once cooked and I think have more flavour – just be sure that they are cooked through to the bone! First prepare a dry rub – this is a generous quantity which you can keep in an airtight jar for a week or so and it will be enough to rub a lot of chicken pieces. Sprinkle onto the joints as you would with salt and pepper – don’t overdo it – and rub into the flesh. Dry Rub: Place 1tsp cumin seed,...

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