Tandoori Chicken with Skewers in the Egg

Ross in Ventura · October 2009

Straining the Yogurt for an hr.

Marinading chicken in the frig. overnight

Straining marinade again for an hr.

Skewering up the chicken

Egg at 500*

In the Egg

Closed the dome

After 15-min.

Checked them and put them back for 5 min.

Served with asparagus and couscous.This was wonderful we well do it again next week at 600*

Marinade:
1C nonfat yogurt, drained through a fine sieve
Juice of 2 lemons
4 cloves garlic or more
1-in. peace fresh ginger, minced
2t garam masala
2t ground cumin
1/2t cayenne pepper
1/2t paprika
Kosher salt
Marinate over night

Ross

Beli · October 2009

Ross what a treat you are giving us today......looks tasty & original Felicidades!!!

Serial Griller · October 2009

Thanks for sharing the recipe and the great slide show.Thanks They look great!
Jon

gdenby · October 2009

How did you get the lid closed with those skewers sticking out? That is a great idea for placing the tandooried chick closest to the fire. But, how? I'm at a loss to figure out your technique.

Ross in Ventura · October 2009

Thanks Beli

Ross

Ross in Ventura · October 2009

Thanks Jon

Ross

Ross in Ventura · October 2009

It's quite simple, you put your cloves on Bring the top of the skewers towards you and lower the lid a little put them inside the dome and close the lid then I look down the top to see if they are ok

Ross

Rib Fan · October 2009

That looks great and illustrates versatility of Egg. Great job!

Wayne

Ross in Ventura · October 2009

Thanks Wayne

Ross

gdenby · October 2009

Ah, that makes so much sense! I was thinking about this impossible job of getting the skewers to stand up balanced in the hot coals. Then, careful, ever so careful, close the lid.

Just another thing that's easy if you see it done right.

Thanks

Tennisbum · October 2009

Ross,

Can you enlighten me as to the lime? or at least that is what I think they are. do you get some lime flavor off them as the cook/
thanks
gp

Eggsakley · October 2009

Where can you get skewers like that? I haven't seen them locally.

Ross in Ventura · October 2009

Its to keep the skewers away side of the Egg on the top, the bottom is to keep the from sliding onto the lump and you do get some flavoring when they swell up

Ross

Ross in Ventura · October 2009

Here you go Bruce
http://www.google.com/products?hl=en&client=safari&rls=en&resnum=0&q=brazilian+skewers&um=1&ie=UTF-8&ei=DnvsSrTgHpLYsQPgus31Aw&sa=X&oi=product_result_group&ct=title&resnum=1&ved=0CCIQrQQwAA

Ross

Gunnar · October 2009

Too cool, good looking cook.

Ross in Ventura · October 2009

Thanks Barry, it was really delicious

Ross

Little Steven · October 2009

Ross,

Looks terrific! Did you use a packaged marinade?

Steve

Ross in Ventura · October 2009

No I did not Steven, I used the marinade that I posted

Ross

Little Steven · October 2009

Ross,

Read down and saw it this time thanks. All the tandoori marinades we get are full of red dye.

Steve

Ross in Ventura · October 2009

Here is a better site You want a 21 1/2 in. metal handle

http://www.scheer.com.br/?ir=produtos&id_categoria=3&id_subcategoria=21

Ross

highpress · October 2009

Looks awesome Ross. Thanks for sharing. I've read alot about "Tandoori", but i must admit i have know idea what it means. Is it a method of cooking or a style of cooking? :ermm: :S I see a google search coming...Thanks again, nice pics.

Richard Fl · October 2009

These sites have some interesting tandoori info:

http://piers.thompson.users.btopenworld.com/index.html

http://oildrumtandoor.blogspot.com/

thirdeye · October 2009

Ross, It looks like we may have the same skewer connection...Mine came with a sampling of rubs and seasonings.

I was wondering about the glowing ends in this picture, did you notice any distortion or deforming from the heat?

Richard Fl · October 2009

When I removed the skewers from 6-7 minutes at 650 the tips 5-6 inches in the coals were indeed glowing, but after resting 3-5 minutes they quit glowing and there was no apparent distortion.

Desert Oasis Woman · October 2009

:woohoo: Ross, those look SOO FREAKIN FANTASTIC :woohoo:

Did you use the Egged limes over the chicken, too??

Eggsakley · October 2009

Thank you sir. Much appreciated. :cheer:

thirdeye · October 2009

I thought about using a lid block (I finally upgraded from a piece of wood) and angling them over the coals, with the handles outside.

How are the wooden handles taking the heat from the Egg?

Richard Fl · October 2009

They turn black and I suspect after X number of usage they will crack and become part of the charcoal pile. Prefer the aluminum handles. CAREFUL they are HOT!!

thirdeye · October 2009

Doing a quick fit test, they seem a good length for the small Egg for traditional skewer cookin.

Ross in Ventura · November 2009

We do have the same connection, I did not have any distortion on the red ends they were only red hot for a few min.

Ross

Ross in Ventura · November 2009

I really like your lid lock

Ross

Tandoori Chicken with Skewers in the Egg

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