Pages Menu
Categories Menu

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.

halloumi-kebabs-&-Chicken-dry-rub1For 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, 1tsp coriander seed, 1tsp fennel seed, 1tsp black peppercorns in a small skillet and dry roast for a few minutes until you smell the spices. Remove from heat and grind  with a pestle & mortar. Add 100g salt, 100g light brown sugar, and 1tsp cayenne pepper, place in a jar and shake to mix.

Spicy Chicken Joints:
Allow at lease 2 joints per person, do not wash but pat dry completely on kitchen paper before applying some rub. hey are ready for the grill rack.

Marinade for Paneer Kebabs:
In a large bowl, mix 2tbsp rapeseed oil with 1tbsp runny honey; 4 cloves of garlic, crushed and finely chopped; 3cm cube of fresh ginger, peeled and finely grated; juice of 1 lemon; 1tsp salt; black pepper and 1tsp red chilli powder.

For the Kebabs:
Soak 8-10 wooden skewers in water for at least 10 minutes.
Remove tops and seeds from 3-4 ramiro peppers, cut into 2.5cm chunks; trim stalks  of 20 chestnut mushrooms; cut 2 blocks of hard paneer into 2-5cm cubes – add all to the bowl of marinade and turn, very gently. Cover and leave for a few minutes before threading onto skewers.

Start the chicken first and then add the skewers, turning occasionally (and very gently) to brown. Probe the chicken to the bone to make sure it’s 72°C and safe!