OVERVIEW
These are essentially tandoori potatoes. They’re not cooked in a tandoor, but a Big Green Egg is the one barbecue I’ve seen that even comes close. It’s made from ceramics (a tandoor is made from clay) and it retains heat beautifully. You cook in the same way you would in a tandoor: there’s yoghurt, chilli, spices, it’s so quick – and the result is just beautiful.
Watch Karan's recipe
If watching on a smart phone turn your phone to landscape.
Prep your skewers
As your skewers are made from wood these need to be soaked in water atleast 30 minutes before threading the potatoes onto the skewer.
MARINATE YOUR POTATOES
Mix all of the marinade ingredients together in a bowl.
On your hob, parboil the potatoes for 5 minutes along with the turmeric and a generous sprinkle of salt. When they’ve started to soften but are still firm enough to not fall apart when skewered, drain and allow to cool. Place the potatoes in the marinade and leave them to sit for 10 minutes.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Your target temperature is 220-240°C.
Thread the potatoes onto skewers – you will probably fit three per skewer, depending on their size. Place on the grid and cook for 10-15 minutes, until cooked through and lightly charred around the edges.
Serve the potatoes on their skewers, garnished with coriander leaves and chaat masala.
