Thai chicken kebabs
We love cooking kebabs and wanted to do it using the LetzQ Tandoor Ring. These kebabs worked brilliantly, combining sesame, soy, ginger and garlic with chilli adding a nice heat.
Cooking surfaces
BBQ Temperature
Ingredients
- 4 chicken thighs, deboned and skinned, and cut into 3 strips each
- 1 tbsp ginger, grated
- 2 cloves garlic, chopped finely
- 1 tsp sesame oil
- 1 tbsp sriracha chilli sauce
- 2 tbsp runny honey
- 2 tbsp soy sauce
- Thai chilli, finely sliced to garnish
- 1 tbsp coriander, finely chopped to garnish
- 2 tsp sesame seeds, to garnish
Method
4 hours ahead of your cook
- Chop your chicken thighs into strips and put into a bowl.
- Add all the ingredients except the garnish.
- Mix together and pop in the fridge for at least 4 hours to marinade.
To cook
- Take your LetzQ Tandoor skewers and zig-zag them through the strips of chicken.
- Set up your Egg for a direct cook with no cooking surfaces at 230°C.Â
- Take off your rEGGulator or daisy wheel, and replace it with the Tandoor Ring.
- Hang your skewers from the ring, and turn them once after about 15 minutes.Â
- Cook them until the chicken reaches 74°C. Being thigh, it can handle being cooked past 74°C.
- Take the skewers out of the Egg, place on a plate and garnish with coriander leaves, sesame seeds, and slices of fresh chilli.
