Spicy Tandoori Chicken Skewers on the Pure Fire Kettle

Ingredients (Serves 4-6)

• 1 kg boneless chicken thighs, cubed
• 200g plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp Kashmiri chili powder (or mild paprika for less heat)
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tbsp paprika (for vibrant colour)

Step-by-Step Instructions

1. Prepare the Marinade

In a large bowl, combine all ingredients except the chicken. Mix into a smooth paste, then add the chicken cubes. Coat thoroughly, cover, and refrigerate for at least 1 hour (or overnight) for maximum flavour.

2. Skewer the Chicken

Thread marinated chicken onto metal or soaked bamboo skewers, packing pieces snugly but not too tightly.

3. Fire Up the Pure Fire Kettle

• Fill the base with Pure Fire Lump Coal.
• Light using Pure Fire Natural Lighter Cubes.
• Keep vents wide open and wait for coals to turn ashy white (about 20 minutes).
• Close the lid and stabilize the temperature at 200–220°C (390–430°F).

4. Grill the Skewers

• Place skewers directly over the heat.
• Cook for 12–15 minutes, turning every 3–4 minutes.
• Use a ProQ Thermometer to ensure chicken reaches 75°C (165°F) internally.

5. Rest & Serve

Remove skewers and rest for 5 minutes. Serve with mint yogurt sauce, lemon wedges, and naan.

BBQ Tips

• For extra smokiness, toss in a ProQ cherry wood chunk during grilling.
• If flare-ups occur, shift skewers to the edge and adjust airflow.
• Brush with a little melted ghee in the final minute for a golden finish.

Serving Ideas

• Serve with buttered basmati rice or flame-roasted vegetables.
• Great as a wrap filling with pickled onions and raita.
• Leftovers? Dice and use in a smoky chicken tikka salad the next day.