Because I get so much great inspiration and cooking techniques from this forum, thought I'd reciprocate with a couple of my own, although a bit unconventional.
Chicken Tikka:
Removed skin from thighs and made slits for more marinade penetration. The marinade is made of puréed onions, garlic, fresh chilies, and ginger, cumin, salt, saffron, a touch of oil and yogurt. Marinated overnight.
Grilled on CI grates over high heat and "basted" in the marinade after each flip, that way I get the char, but still retain juiciness.
You can see in the pics I simultaneously had the marinade cooking in a CI pan on the side, into which I coated the chicken and then returned to cook on the grates.
Yes, "tikka" is supposed to be cubed on skewers, but I was working with whatever I pulled out of the freezer, in this case thighs. I also skipped the red food coloring.
Babaganouj is similar to hummus, except made with roasted eggplants... The perfect 1st cook for my newly acquired JJ!!
After the eggplants cool, remove the skin, and blend the flesh with minced garlic, tahini (sesame paste), olive oil, salt, and lemon juice.
I love cooking on my Webers because it makes everything tastes great, minimal cleanup, and.... well... men belong outside cooking meat over a flame.
Thanks for looking!
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