Masala Chicken Kebab
The chickpea flour is a game-changer here
Servings 4 people
Equipment
- rotisserie
Ingredients
- 1 kg Boneless Chicken Thighs cut into large chunks
- 100 g Gram Flour
- 150 ml Natural Yoghurt
- 1 tsp Sea Salt
- 2 tsp Deggi Mirch Chilli Powder
- 2 tsp Dried Fenugreek leaves
- 1 tsp Garam Masala
- 1 tsp Ground Cumin
- 3 tbsp Sunflower Oil
Instructions
- Heat a frying pan over a low heat, add the flour and toast for about 2 mins. or until it starts to change colour
- Add the toasted flour into a bowl with the yoghurt, Sunflower Oil and all the spices and mix well.
- Add the chicken pieces and gently mix. Leave to marinade for at least an hour … better still overnight in the fridge
- Thread the chicken onto kebab skewers.
- I use one of these to cook them … Premium Rotisserie Skewer Set (https://www.weber.com/GB/en/accessories/cooking/rotisseries/17395.html ) which you also need one of these Rotisserie (https://www.weber.com/GB/en/accessories/cooking/rotisseries/7495.html#q=Weber%2BRotisserie&lang=en_GB&start=1)
- Use a Temperature probe, cook over a very hot BBQ, cook to 74C