Our very first destination on our around the world BBQ tour is Pakistan!

To celebrate the launch of this new project we've pulled out the stops and created a mammoth kebab packed with delicious Tandoori flavour for a truly impressive BBQ feast!

Although the official origins of this dish have been vigorously contested by one member of the team here at WOWBBQ HQ, Tandoori Chicken is commonly associated with Pakistan.

A Tandoor is a clay oven which is thought to originate in Pakistan and northern india.



You will need the following:

  • 6 cloves of Garlic
  • (crushed and then roughly chopped)
  • 2 Tsp of Paprika
  • 2 Tsp of Garam Masala
  • 1 Tsp of Onion Powder
  • 2 Tsp of Cayenne Chilli Powder
  • 1 Tsp of freshly ground Black Pepper
  • 1/2 of Tsp of Salt
  • 2 Tsp of Cumin
  • 1 Tsp of Ginger Powder
  • 1 Tsp of Tumeric
  • 600ml of Yogurt
  • 2 lemons - juice of
  • Naan breads (many)
  • 20 Chicken Thigh Fillets


Really couldn't be simpler:

  • Combine all the spices and seasonings along with the yogurt and lemon juice.
  • Bag up your chicken thighs in the yogurt/marinade mix.
  • Leave to marinade overnight.


Whilst you can use both a Gas or Charcoal Weber BBQ for this recipe;
We've used the following equipment:

  • Weber Mastertouch 57cm BBQ
  • Chimney Starter
  • Good quality charcoal &
  • Firelighters
  • Weber Charcoal Rotisserie
  • Gloves
  • Cooking Tongs


  • Grill your naan breads while your meat in resting or if you're super flash on a standby BBQ!
  • Use tongs and/or gloves to make sure you don't burn yourself while flipping the naan breads; don't follow Paddy's example here, a fine pair of Weber gloves just inches away and scorching his fingers.. what a wally!
  • When your chicken and naan breads are ready simple slice off your meat from the kebab and enjoy!
  • Knock up a quick dip/sauce to enhance this dish - simply combine tandoori spice and yogurt

View more Weber BBQ Recipes from WOWBBQ