Tandoori Chicken Kebabs with Spiced Aubergine
The way to make the best tandoori kebabs is to make your own tandoori paste, oh, and to grill them on Kamado Joe! Writes Sandra Tate…It’s also essential, in my humble opinion, to keep the chicken pieces generous in size to ensure juicy, most results, and to keep them in the paste for several hours before grilling. As a guide, allow 1 plump, skinless, chicken breast per person and cut that into no more than 4-5 large cubes.
For the tandoori paste for 4 kebabs, have a large bowl at the ready and add 1 tsp ground turmeric; 1 tsp ground cumin seed; 1 tsp ground coriander seed; 2 tsp whole fennel seeds; 2.5cm fresh ginger root, peeled & finely chopped; 1 large clove garlic, crushed into a paste with 1 tsp salt; 1-3 finger chillies, seeds removed & finely chopped (chilli heat is a matter of preference); 2-3 rounded tbsp thick Greek yoghurt; some grated zest & juice of a small lime; and a good grinding of black pepper. Mix to a paste and turn in the chicken pieces to coat, cover and refrigerate for 3-4 hours. Cut 2 red ramiro peppers into pieces and thread alternately with chicken cubes onto long steel skewers ready for the grill.
As the kebabs come back to room temperature, light up the Kamado Joe and adjust to 220°C, have the grill rack at the top.
Take 2 aubergines and cut into slices about 6mm thick. Make a spiced olive oil mix from 3 tbsp olive oil; 1tsp salt; 1 tsp turmeric powder; ½ tsp cayenne pepper; ground black pepper; 1 tsp ground cumin. Mix and brush lightly over the slices.
Grill the kebabs to tinged with colour and with a core temperature of 72°C. Grill the aubergine slices to browning and turn during cooking time. Serve with rice, or as we did with black lentils and fresh tomato spiced with chilli and toasted cumin seeds – oh and some of that Greek yoghurt with fresh coriander too!