Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 12 peeled black garlic cloves, 60 ml of olive oil, 20 grams of smoked paprika, 0.2 grams of saffron threads, 30 ml of sherry vinegar, 5 grams of cumin powder, 5 grams of dried oregano, 2 grams of salt, and 2 grams of black pepper in a food processor, blending until a smooth paste forms.

2. 2

   Pat dry 800 grams of chicken thighs thoroughly, then place them in a large bowl and generously coat completely with the prepared black garlic marinade, ensuring each piece is well covered, and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Preheat your tandoor oven to a high temperature, around 230-260°C (450-500°F), allowing it to heat evenly for at least 30-45 minutes.

4. 4

   Cut 2 large red bell peppers and 1 large onion into large, uniform chunks, then toss them in a separate bowl with 15 ml of olive oil, 5 grams of salt, and 1 gram of black pepper until lightly coated.

5. 5

   Carefully skewer the marinated chicken thighs and the seasoned red bell pepper and onion chunks onto tandoor skewers, alternating chicken and vegetables as desired.

6. 6

   Place the skewers inside the preheated tandoor, allowing the chicken and vegetables to cook for 15-20 minutes, turning occasionally, until the chicken is cooked through with a desirable char and the vegetables are tender-crisp.

7. 7

   Remove the skewers from the tandoor, let the chicken rest for 5 minutes before serving garnished with a fresh lemon wedge and 15 grams of finely chopped fresh parsley.