Thursday, June 21, 2012

Tandoori Chicken in the hole

Before I got the CharGriller Akorn Kamado Kooker, I bought these sword-like long skewers at a Middle Eastern grocery in Ottawa, Ca. I thought that I some how might be able to replicate a tandoori oven cooking experience with these. The steel kamado seems to be able to make this happen. I put skinless chicken breasts ( marinated 48 hours in yogurt and tandoori spice mix)  on the skewers which I had to bend to fit under the closed dome.






















 I put a potato under each breast to prevent the breast from falling off and stuck them in the hole of the cast iron grill. About 23 minutes later at approximately 470F they were done @ 160 F internal temperature. 














They were great! I've done these before on the Weber or the gas grill but I don't think they were ever this good before. Crisp and juicy!
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2 comments:

  1. UnknownJune 12, 2013 at 8:46 PM

    I'm in the process of trying to figure out how to do tandoori chicken on Akorn as well. Glad I'm not alone.

    Did you have to bend the skewers to make it work? What length and material are they?

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    Replies
    1. steel kamadoJune 13, 2013 at 3:28 AM

      Those that I have are about a yard long. I had to bend them slightly to get the lid to close. They are stainless steel. I got them at a middle eastern grocery in Ottawa, ON. A friend said to me he plans to try sweet potatoes. I think I'll foil wrap the spuds next time as they were half burned. Good luck!

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