As per a previous post, I decided to have a go at using the Kamado Joe as a tandoor using some metal skewers. I did the naan the same way as a previous cook, on the pizza stone, rather than on the inside of the dome because a) it worked last time and b) the inside of the dome is pretty dirty from low 'n' slow cooks which I guess traditional tandoors do not suffer from
I used this tandoori rub recipe but without saffron or the cayenne pepper:
http://www.epicurious.com/recipes/food/ ... Rub-240755
I added some chilli powder, but next time I would add some more heat to the mix as there wasn't really enough - very very tasty, just not spicy hot. Mixed this with plain yoghurt & marinated the chicken for an afternoon in the fridge.
Chicken coated in yoghurt & the rub:
Chicken on the skewers:
Finished plate with the chicken, naan & some dahl:
We'll definitely try this again - shaping the charcoal with a dip through the middle seems to make a good difference & then laying the skewer through this. Also a squeeze of fresh lemon across the chicken as serving was really nice.