Serves four
500 g beef entrecôte
500 g chicken thighs
salt and pepper from a grinder
marinade
1 dl oil, 2 tbsp green curry paste OR 2 tbsp green harissa
1 dl oil, 2 tbsp red curry paste OR 2 tbsp red harissa
raita
3 dl Turkish yoghurt
1 cucumber
1 shallot
1 tsp jeera
salt and pepper from a grinder
4 naan
coriander or chives to garnish
Start by preparing the skewers. Cut the beef and chicken into large chunks and place into respective bowls, season with salt and pepper.
Mix the ingredients of the marinades in separate bowls and pour onto the meats. It does not matter which marinade you use for which meat, the secret of the dish is to make two simple, yet different marinades. Let sit in room temperature for approximately 30 minutes. Then, thread the pieces of meat onto respective skewers.
Light the Mustang Gourmet 57 charcoal grill and give the embers ample time to heat up.
Prepare the raita by grating cucumber into a colander and draining any excess liquid. Place the yoghurt into a bowl and add chopped shallots, grated cucumber and spices. Mix and let sit. You can also prepare the raita in advance the previous day.
Grill the skewers on the embers at 175–200 degrees for approximately 15–25 minutes, turning them every now and then. Keep the lid closed when possible and control the heat by adjusting the air inlets in the lid and below the firebox.
Once the skewers are done, place them aside. Quickly warm the naan in the grill.
To serve, place beef, chicken and raita on the naan. You can garnish the dishes with chopped chives or coriander.
