In 2021 we were asked by Dylan from the UK BBQ and Smoking Facebook community to take part in a charity calendar for the British Liver Trust. The 2022 calendar consisted of 12 recipes from 12 of the top UK BBQ companies. This included loads of awesome companies including; Norfolk Smokepit, Savage BBQ, The Rusty BBQ Co, Lazy Scientist, Ribman and of course The Smokey Carter to name a few. The team put a huge amount of work into getting the calendar off the ground and coordinating all the businesses involved.
We each had a month to come up with a recipe. Our month being June we wanted to liven up the Summer months with an Indian style sharing platter which is perfect for cooking on the BBQ.
This included Tandoori Masala Chicken Shawarma, Indian Spiced Mango & Lime Lamb Chops along with a tasty dhal using both our Tandoori and Mango & Lime seasonings. Served with all the trimmings, it’s perfect for sharing with family and friends.
Tandoori Masala chicken Shawarma
- 1kg of skinless, boneless chicken thighs
- 3 tbsp Tandoori Masala Rub
- 2 tbsp Greek yoghurt
- Splash of Olive oil
Lay out each thigh and cut in half, add into a sealable bag, along with the rub, yoghurt and oil. Massage the meat until well coated and leave to marinate in the fridge overnight but a couple of hours will be fine.
Take the chicken out of the fridge 30 minutes before skewering onto a rotisserie spit and cooking over hot coals. We used half a mango at each end of the spit to secure the chicken.
Add some cherry wood chunks for extra smoke and flavour. Cook until internal temp reads 75c. This should take around 1 – 1.5 hours. If you don’t have a rotisserie, simply skewer the chicken onto wooden kebab sticks.
Indian Spiced Mango & Lime Lamb Chops
- 8 lamb chops
- 2 tbsp Spiced Mango & Lime Rub
- Splash of Olive oil
Carry out the same steps as the shawarma marinate as above, without the yoghurt. Cook over hot coals until cooked to your liking and that lamb fat is crispy and delicious.
- 250g pre cooked puy lentils
- Handful of split red lentils
- Knob of butter
- 1 medium onion (diced)
- 2 cloves garlic (finely chopped)
- Thumb size piece of ginger (chopped)
- 1 sliced red chilli
- 400g tin of tomatoes
- 1 tbsp Spiced Mango & Lime Rub
- 2 tbsp Tandoori Masala Rub
- 2 tbsp tomato puree
- 300ml of water
- 100ml double cream
- Bunch of chopped coriander
Heat a heavy pan over a medium heat, add the butter, onions, ginger and garlic and cook until softened.
Add the rest of the ingredients (apart from the cream) and half of the chopped coriander (save the rest for garnish).
Cook for an hour over a low heat until the dhal has thickened. Finish by adding the cream at the end.
Serve on a large sharing board with a scattering of coriander, pomegranate seeds and lemons for squeezing. Other tasty accompaniments include; mint raita, flat breads, poppadum’s, pickled red cabbage slaw, and some barbecued halloumi or paneer, pre seasoned with one of the rubs. Don’t forget some of Smokey’s Spiced Pineapple & Nigella Chutney.