Time for a slight change for me, a Tandorri Chicken Kebab, having already cook 190 chicken wings this year, including a new receipe that I’ll talk about another day.
I’ve only really done the chicken kebab that I have posted about before, I once did a chinese style but it didn’t really work and I’ve not tried again since on that, but today I thought I would try something different.
Using Angus & Oink’s Tikka Gold Tandorri Rub, I added a decent amount of oil to a bowl wih 2kg of chicken and covered the chicken in the rub, put in the fridge and left overnight to marinade.
It smelled amazing, I should probably experiement with adding things like onion slices as well.
Saturday comes and I get the smoker going around 3pm so I can get the meat on at 4pm for around a 3 hour cook.
It’s been raining and it takes a while to get the smoker lit today so I’m running slighly behind, however, I grab the chicken out the fridge and start skewring onto the rotisserie and catch up on the time mostly.
Into the smoker, I place a Meater probe in at each end just to monitor the temp, set the smoker to 400f and leave it alone until about 6:45.
The outside is lovely and some crispy bits however, the middle is not there so I crack the heat to 500f to push it along and at 7:10 I am happy to remove.
I slice the chicken straight off the skewer into a bowl and bring inside so people can load into flatbreads, add some salad and mint yoghurt sauce.
Another cook down and another receipe I’m asked to cook again.
I’ll most certainly do this one again this year, nice winter warmer!
