Cooking with a tandoor: Chicken breast skewers with roast potato
The Tandoor is a stone oven, in the shape of an amphora, where food is cooked using firewood or charcoal. It is very typical in countries such as India, Pakistan, Armenia, Kyrgyzstan and Uzbekistan; in a Tandoor, you can reach 480 °C and cook all kinds of food using it’s own juices, without adding oils or fats. For Fitness lovers, it may be a good idea to have one of them, as a compliment or substitute for a barbecue.
As an example, we have chosen one of the simplest and most favorite dishes of athletes that, cooked in this way, has a surprising flavor: chicken skewers with vegetables and potatoes. We will explain how to make this version where shallots -typically from Central Asia and with a flavor between onion and garlic- are our choice, although you can substitute or complete it with eggplant, zucchini and asparagus.
INGREDIENTS (FOR 4 PEOPLE)
- 800 gms of chicken breast
- 8 small red potatoes (700 gms)
- 8 shallots
- An envelope of spices to season chicken.
METHOD
- Clean any fat from the breasts and cut into pieces of about 5 to 6 cm.
- Season the chicken pieces with the envelope of spices and stir it using your hands, so that the chicken is impregnated with the mixture.
- Cut the potatoes in half and peel the shallots.
- Prepare the skewers, inserting the chicken pieces, the potatoes cut in half and the shallots (whole).
- Prepare the Tandoor, lighting it with papers and gradually incorporating some branches and, finally, the wood or the charcoal. Allow the embers to form and the inner walls of the tandur to turn white. At that time, you can put the skewers into their designated place.
- Cover the bottom window of the Tandoor, place in the skewers and close the oven with the top stone cover.
- Wait about 15 minutes, depending on the temperature your Tandoor has reached and … voila!
