XL Indian BBQ Kebabs | Campingaz x elburritomonster
35 Minutes
Serves 4
Hard
Elburritomonster, known for his bold culinary creations, has shared a recipe for XL Indian BBQ kebabs that showcase his flair for combining traditional flavors with a modern twist. These kebabs are designed to be juicy, flavorful, and perfect for grilling enthusiasts looking to elevate their BBQ game!
Ingredients
- 8 skin on boneless chicken thighs
- 2 tbsp yogurt
- 1 tbsp honey
- 2 tbsp tandoori spice blend
- 500g 20% fat lamb mince
- 1 medium white onion
- Handful of coriander
- 2 chillies
- 8 cloves garlic
- Thumb of ginger
- 2 tbsp curry powder
- Mixed chopped salad
- 4 tbsp mint raita
- 4 tbsp mango chutney
- 4 Naan Breads (See option to make from scratch)
- Olive oil
- Salt to taste
Equipment
- Campingaz Tour & Grill
- Knife
- Kebab sticks
Naan Ingredients (Optional)
600g strong bread flour1 tsp dry active yeast1 tsp salt1 tsp sugar1 tsp nigella seeds2 tbsp thick Greek yogurt400ml water50g garlic butter for brushingMethod
(Optional) Add all the ingredients for the naan into a stand mixer and let it run for 10 minutes on low speed (or hand knead for 10 minutes) before dividing up into 4, balling up, oiling down the outside of each and sticking into a tupperware in the fridge overnight
Food processor (or finely chop) your onion, coriander, chillies, garlic, ginger. Mix through your lamb mince and add the curry powder and salt. Split into 4 and form around the kebab skewers with cling film and let set in the fridge
Add the yogurt, honey, olive oil and tandoori spice blend to the chicken thighs to mix up and into a Tupperware in the fridge overnight
The next day, fire up your Campingaz Tour and grill on max heat to heat for a couple minutes, then lay on your marinaded tandoori chicken thighs and seekh kebabs to cook off for about 5 minutes each side
Pull off the meat to let rest, then on a floured surface press and stretch out your naan dough balls as big as you line, up to the full size of the grill
Flip after 2 minutes to cook the other side then flip again after a minute so you can brush the “top” with garlic butter, before repeating for the rest of the naans
Add 2 chicken thighs to each along with a seekh kebab, a tablespoon of both mango chutney and mint sauce and and salad of choice
Wrap them up into kebabs with the help of paper or tinfoil to hold them together before tucking in and enjoying!
