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Soola Chicken Tikka Kebabs

Grilled Tandoori Chicken

Soola Kebabs charred and and just cooked through.

Soola Kebabs/ Grilled Tandoori Chicken charred and and just cooked through.

 

I have written many times about my love of soola masala paste. It is so versatile. This tasty spice and herb puree is especially  good when used as a marinade for meat and vegetables and then grilled over hot lump wood coals.

The soola masala is really quite easy to made. Here is my favourite recipe. It can be made ahead of time and stored in the fridge for about three days. If you’re going to do that though, you may as well marinate your meat/vegetables at the same time.

Make the recipe your own

My recipe here is for a grilled tandoori chicken but the soola masala works with any meat.

Red meat like venison, beef and lamb can be marinated for three days and the end result is so good. With chicken, I usually marinate the meat for about 24 hours. Seafood only needs about 20 minutes.

Soola paste

This soola paste makes a great marinade for everything from fish to chicken to game.

 

If you love this recipe why not check out these similar ones:

Stovetop Tandoori Chicken
Tandoori Chicken Methi
Pakastani Tandoori Chicken Tandoori

 

 

Yield: 4 - 6

Soola Chicken Tikka Kebabs

Soola Chicken Tikka Kebabs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Tikka by definition means 'pieces'. Small bite sized pieces to me more exact. So that is exactly how we'll start with this recipe.
  2. Take your chicken thighs and cut them into bite sized pieces. You could of course you breast but I find that thigh meat has more flavour and it's also cheaper. Bonus!
  3. Place the chicken tikka in a bowl and smother it with the soola masala paste, rubbing the paste into the meat with your hands.
  4. Allow to marinate for three to 48 hours. The longer the better.
  5. When ready to cook, light your coal barbecue.
  6. The coals are ready when white hot. Your hand should be uncomfortably hot when held above the coals at the level your meat with be cooking after about two seconds.
  7. Skewer the chicken onto skewers so that the meat is close together but not touching. This will help the chicken cook more evenly.
  8. Turn regularly until the chicken is nicely charred on the exterior but still moist on the inside.
  9. Place the cooked chicken on a warm plate and squeeze the lime juice over the top. Sprinkle with the chaat masala and season with salt and pepper to taste.
  10. Enjoy

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Steve Latchford

Friday 5th of January 2018

Hi Dan Any tips on cooking this in a tandoor

Cheers Steve Latchford

Dan Toombs

Tuesday 9th of January 2018

Hi Steve

Cooking in a tandoor takes some practice. As most people don't have one, I haven't written much information on it. I have a tandoor and will be cooking a lot in it. You might like to check out my YouTube channel where I will be sharing tips on Tandoor cooking. https://www.youtube.com/channel/UCm_uEJjFVrAZeOCq13bfDJQ?sub_confirmation=1

Thanks, Dan

Christine Miller

Thursday 21st of December 2017

Absolutely love this soola recipe, I’ve made it with lamb also.

Dan Toombs

Friday 29th of December 2017

Great to hear Christine. Thank you very much.

Christy

Wednesday 11th of June 2014

Hi!

So what is "chaat masala" exactly? Obviously it's a spice with chickpeas of some sort. You call for it in this recipe and I can't really figure out what it is...

Thanks for your help.

P.S. Your recipes are fantastic... I taste test everything on my British Boyfriend. And he loves them all.

Dhanya Samuel

Saturday 17th of May 2014

Sounds delish...definitely going to try out this one.

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