Ingredients
6cm piece of ginger
2 cloves of garlic
2 lemons
2 teaspoons each chilli powder, ground cumin
1 teaspoon each ground coriander & turmeric
100g natural yoghurt
2½ fresh mixed-colour chillies
4 x 150g free-range skinless chicken breasts
800g free-range skinless, boneless chicken thighs
1 ripe pineapple
1 small red onion
2 onions
1.5kg ripe tomatoes
olive oil
80g unsalted cashew nuts
½ teaspoon ground fenugreek
50g unsalted butter
1 handful of curry leaves
300ml double cream
COCONUT & CORIANDER FLATBREAD
500g self-raising flour
1 x 400ml tin of coconut milk
1 lemon
1 bunch of coriander (30g)
10g soft unsalted butter
BARBECUE KIT:
[Recipe tested on a Weber Genesis Barbecue]
Weber barbecue tongs
Large metal skewers
Method
- Peel the ginger and garlic and finely grate into a large bowl with the zest of 1 lemon, squeeze in the juice, then add 1 teaspoon each of chilli powder and cumin, the ground coriander, turmeric, yoghurt and a pinch of sea salt and black pepper. Finely grate in ½ a red chilli and mix together. Cut the chicken breasts into 5cm chunks and add to the bowl with the thighs. Toss to coat, keeping the breast meat and thighs separate. You can cook right away, or leave to marinate for up to 1 hour.
- Ignite the burners to high, preheat with the lid closed for 15 minutes then turn off the left-hand burners to create an indirect heat cooking zone.
- Peel the pineapple and halve lengthways, discarding the core. Chop into 4cm chunks, toss with the marinated chicken breasts, then thread both on to large metal skewers. Peel and quarter the red onion and break into petals, then thread on to metal skewers with the chicken thighs.
- For the butter sauce, chop the remaining onions into thick slices, then place on the direct zone. Prick and add the remaining 2 chillies and the tomatoes, char it all for 10 minutes, turning regularly, then remove to a board.
- Put a cast-iron casserole pan on the direct zone with 1 tablespoon of olive oil, the cashews, the remaining teaspoon each of chilli powder and cumin, the fenugreek and the butter. Strip in the curry leaves. Pinch off and discard the charred tomato skins, deseed the chillies, then add to the pan with the onion rounds, busting up the tomatoes as you go. Season with salt and pepper, carefully transfer to the indirect zone to simmer for 15 minutes, or until saucy, then pour in the cream, letting it all mingle together nicely. Remove from the grill.
- Place the thigh skewer on the direct zone with the lid on for 5 minutes, then add the breast skewers and cook for 10 to 15 minutes, or until cooked through, turning halfway, spritzing with oil and moving to the indirect zone if colouring too quickly.
- To make the flatbread, tip the flour into a large bowl with a pinch of sea salt and the coconut milk. Finely grate in the lemon zest, squeeze in the juice, then mix until it comes together. Pick and finely chop the coriander leaves, then use your fingertips to mix them into the dough until combined, adding a little extra flour, if needed. Knead briefly on a lightly flour-dusted surface until you have a soft dough, then oil, cover and leave to rest for 15 minutes.
- Use clean oiled hands to pull, stretch and flatten the dough to about 1cm thick. Turn the right-hand burner down to medium and grill for 4 to 5 minutes, or until charred, puffed up and cooked through, turning halfway and rubbing with the soft butter, and moving to the indirect zone of the grill as needed.
- Remove the kebabs from the grill and squeeze over the juice from the remaining lemon, then serve. Great with fresh coriander, the flatbread, a lemony crunchy veg salad, and mango chutney.
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