I often reminiscence the idyllic Sunday noons….
when I was a kid frolicking around with my cousins living the life of my dreams. Amongst the make belief stories of our plays and changing roles from being the fair maiden to fighting monsters and marrying off my dolls, Somewhere we would taper off being grumpy little kids getting into an argument and fight only because we would have burnt off our breakfast and hunger would set in from the wafting aroma of freshly baked flat bread (Roti’s) from the Choolah (the Eastern version of the Tandoor) and the Dalma especially the burnt smell of chilli and onion that would be lavishly thrust into the cooked dahl.
“The boys would get their kick only when they smelt the wood charcoal fire licking the marinated chicken and mutton pieces skewered into cast iron rods”.
Fast forward 30 years and 7,500 Km from home
I couldn’t let the extra long summer days in Sydney go without a coal barbecue. Trust me when I say this no fancy barbecue can match the scculuent taste and the aroma that charcoal brings to a barbecue.
So like my grandma 30 years back, my husband sat kindling the fire for 45 minutes and that dear readers is the only time consuming part of this amazing recipe. As my boys sat around breathing the aroma, I couldn’t but resist snapping a picture and posting this up to share. Memories are all but the only treasures I will forever cherish…..
Oh! how I miss those idyllic summer days that I see my boys now living their dreams.
Marinated chicken thighs skewers on a charcoal flame
Recipe Type: Starter
Succulent marinated chicken thigh fillets with spices and grilled over charcoal flame.
- 1kg Chicken thigh fillets,trimmed and cut into 3 cm pieces
- 2 tbsp sour cream
- 1tbsp ginger paste
- 1 tbsp garlic paste
- 1tsp turmeric powder
- 1tsp chill powder or more depending on your spice level
- 1tsp cumin powder
- 1 tsp coriander powder
- 1tsp garam masala powder
- finely grated rind and juice of 1 lemon
- 1 tsp kasturi methi ( optional)
- sea salt
- metal skewers
- oil for basting
- Squeeze lemon juice and sea salt to the chicken and set aside for 5 minutes.
- Drain excess liquid and marinate the chicken with all the above ingredients for minimum 30 minutes.
- Ignite the charcoal barbecue and thread the marinated chicken into metal skewers.
- Cook them, turning and basting occasionally, until cooked through.
- Serve it with salad and warm flat bread.
Use wooden skewers if metal ones are unavailable. Soak them in water for about 30 minutes to prevent them from burning.