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Masala Chicken Kebab

The chickpea flour is a game-changer here
Course: Main Course
Cuisine: Indian
Keyword: bbq, rotisserie
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