Thai Chicken Kebabs

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



    • 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


      4 hours ahead of your cook

      1. Chop your chicken thighs into strips and put into a bowl.
      2. Add all the ingredients except the garnish.
      3. Mix together and pop in the fridge for at least 4 hours to marinade.

      To cook

      1. Take your LetzQ Tandoor skewers and zig-zag them through the strips of chicken.
      2. Set up your Egg for a direct cook with no cooking surfaces at 230°C. 
      3. Take off your rEGGulator or daisy wheel, and replace it with the Tandoor Ring.
      4. Hang your skewers from the ring, and turn them once after about 15 minutes. 
      5. Cook them until the chicken reaches 74°C. Being thigh, it can handle being cooked past 74°C.
      6. Take the skewers out of the Egg, place on a plate and garnish with coriander leaves, sesame seeds, and slices of fresh chilli.

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