22 Street Lane Nursery - Dish of the Month
August 2022 Dish of the Month Recipe
Ingredients: • 2 lemons, 1 juiced, 1 cut into wedges to serve • 150g pot natural yogurt • 4 garlic cloves • A thumb-sized piece ginger, roughly chopped • 1-2 green chillies • A small pack of fresh coriander • ½ tsp turmeric • 1 tsp ground cumin • 1 tsp garam masala • 16 skinless, boneless chicken thighs • 1 large baking potato, cut in half lengthways • 6 shop-bought naan bread
Method: Tip all the ingredients, except the chicken and lemon wedges, into a blender with 1 tsp of sea salt and whizz to a smooth paste. Pile the chicken into a bowl, pour over the paste and mix until the chicken is completely coated. Cover and marinate for between 4-48 hours - the longer, the better. On the BBQ - Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Thread all the chicken onto two long metal skewers so that they are really compact and add half a baking potato at each end. Place this to the side of the BBQ with only a few coals underneath. Pop the lid down and cook for 45-50 minutes, turning every 15 minutes, or until cooked through - prise the chicken pieces apart and check its at least 70C on your thermometer. Leave to rest for 5 minutes. In the oven - Heat the oven to 220C/200C Fan/Gas Mark 8. Sit the kebab across a roasting tin so it is suspended, or on top of a wire rac0. Cook for 45-55 minutes or until cooked through. Warm the naan on the BBQ or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.
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