The Indian Tandoori BBQ

Summer’s here, and the tandoor vibes are strong! Our ready-to-use marinades and curry sauces turn any grill (or oven) into a spice-charged flavor factory in just minutes. Scroll for three show‑stopping recipes, chef tips, and an exclusive BBQ Essentials bundle.

🥇 Sesame‑Crusted Chicken Bites (Til Tikka)

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite‑size pieces

• ½ cup Rupen’s Korma Sauce

• 1 large egg, beaten

• ½ cup toasted white sesame seeds

• ½ cup minced cilantro

• 8–10 shishito peppers, whole

• 1 Tbsp neutral oil (for brushing grates)

• Lime wedges, for serving

• Beet & Mint Chutney (see recipe link)

Instructions

1. Marinate (30 min – 4 hrs): Combine chicken and Korma Sauce in a bowl. Cover and refrigerate.

2. Prep Grill: Preheat to high (≈450 °F). Brush grates with neutral oil.

3. Coat: Dip each chicken piece in beaten egg, then roll in the sesame–cilantro mixture, pressing to adhere.

4. Skewer: Thread chicken and shishito peppers alternately onto metal or pre‑soaked bamboo skewers, leaving a little space between pieces.

5. Grill: Place skewers over direct heat; cook 4 minutes per side, turning once, until sesame crust is golden and chicken reaches 165 °F internal.

6. Serve: Rest 2 minutes. Plate with Beet & Mint Chutney and lime wedges.

🥈 Rainbow Paneer & Veggie Seekh Skewers

Colorful crowd‑pleaser, perfect for vegetarians and flexitarians alike.

Ingredients

• 14 oz paneer or halloumi cheese, cut into ¾‑inch cubes

• 1 medium red bell pepper, cut into 1‑inch pieces

• 1 medium yellow bell pepper, cut into 1‑inch pieces

• 8 oz cremini mushrooms, halved if large

• 1 cup cherry or grape tomatoes

• ½ cup Rupen’s Tandoori Marinade

• 1 Tbsp fresh lemon juice

• 1 Tbsp ghee or neutral oil (for brushing grates)

• 1 Tbsp melted ghee (for finishing)

• 1 tsp chaat masala

• Fresh cilantro leaves, for garnish (optional)

Instructions

1. Marinate (30 min – 3 hrs): In a large bowl, combine paneer (or halloumi), bell peppers, mushrooms, tomatoes, Tandoori Marinade, and lemon juice. Toss to coat, cover, and refrigerate.

2. Prep Grill: Preheat grill to medium‑high (≈400 °F). Brush grates with ghee or neutral oil.

3. Skewer: Thread paneer and vegetables alternately onto metal or pre‑soaked bamboo skewers, packing snugly for even cooking.

4. Grill: Cook skewers 3‑4 minutes per side (6‑8 minutes total), turning once, until paneer is lightly charred and vegetables are tender‑crisp.

5. Finish: Immediately brush hot skewers with melted ghee and dust with chaat masala.

6. Serve: Arrange on a platter, garnish with cilantro, and serve hot.

Quick Marinade Cheat‑Sheet

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Grill‑Like‑a‑Pro Tips

1. Soak wooden skewers 30 min to prevent burning.

2. Oil the grates after pre‑heating for perfect sear lines.

3. Keep one cool zone – move food there to finish cooking without burning spices.

4. Finish with a squeeze of citrus + fresh herbs for pop.