Time and temps for chicken kebabs

EggersRUs

Chicken Kebabs

Recipe only, sorry no pics.

shooting for 400, nailing 406 dome temp

raised grid direct, about 4 inches above gasket level

larger cubes  (an inch to inch and a half) did better on the bamboo skewers, didn't rotate on the skewer when I turned them.

Turned every 3/4 minutes.

Took four skewers off at 12 minutes, four skewers at 13.5 minutes, let stand in tinfoil.

Seasoning was a packaged seasoning. Sadaf came from a disount grocery store, probably available in an Indian grocery.

Ingredients from package: Granulated onions, citric acid, salt, paprika, black pepper, parsley and saffron.

Used Tamarind Sauce "Maggi" from the Indian grocery store

Excellent meal. have done it several times. One time was underdone. I'm using a thermopen and shooting for 165 internal now. The cubes are just large enough to check the temps well.

If indian seasoning or similar is not to your taste the dome temps and times should work well.

As always, I stabilize at the dome temp for ten minutes, it not only stabilizes the ceramic temp it stabilizes the coals.

Everything sits in tinfoil till served, usualy 5-7 minutes.)

Langner91

You have GOT to be kidding me!

JonWesson

for reals yous unable to add pics?     flip phone and dialup modem could be only reasons why.     clocks move forward why not yous too

stv8r

well hello there.  Anyone understand this?