Smoked Tandoori Chicken Skewers with Naan
TIP: If tandoori seasoning is difficult to find, make your own! Combine equal parts ground paprika, cumin, coriander, cardamom, ginger, and garlic. Store in an airtight container for up to 6 months.
- Contains Dairy
Ingredients
- 1 can (5.4 ounces) unsweetened coconut cream
- 2 cups plain Greek yogurt
- 1 tablespoon garam masala seasoning
- 2 tablespoons tandoori seasoning
- 1 teaspoon turmeric
- Kosher salt, as desired
- Ground black pepper, as desired
- 4–5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 10–12 skewers (depending on size)
- 6 pieces prepared naan bread, cut in half
- Large Bowl
- Skewers
Instructions
Step 1
In a large bowl, whisk together the coconut cream, yogurt, and seasonings. Add the chicken and toss until evenly coated. Transfer the bowl into the refrigerator and let marinate for at least 1 hour or overnight.
Step 2
When the chicken is marinated, thread chicken onto metal or soaked wooden skewers, about 6 to 7 pieces per skewer.
Step 3
To install the grill grate, position it flat on top of the heating element so it sits in place, then close the hood.
Step 4
While holding the smoke box open, use the pellet scoop to pour pellets into the box until filled to the top.
Step 5
Select GRILL. Select WOODFIRE FLAVOR. Set temperature to HI and time to 15 minutes. Select START to begin preheating (preheating will take approximately 10 minutes).
Step 6
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and add the skewers on the grill grate horizontally. Close the hood to begin cooking.
Step 7
After 5 minutes, open hood and, using silicone-tipped tongs, flip the skewers. Close hood and continue to cook for 5 more minutes. Cooking is complete when an instant-read thermometer reads 165F.
Step 8
When cooking is complete, open hood, remove skewers from grill, and let rest. Add naan bread to grill grate, close hood, and grill for about 1 to 2 minutes per side. Remove naan and serve alongside skewers.