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Tandoori Spatchcock

 
Type of Dish: Main
Serves:
4
Prep Time:
10 min
Marinating Time:
240 min
Cooking Time:
20 min
Primary Ingredient:
Best Suited for: BBQ dinner party

Here's another short cut using MASTERFOODS Tandoori seasoning, instead of combining half a dozen dry spices yourself.

Goes Well With

Ingredients

  • 4
    whole
    Spatchcock(s)
    butterflied
  • 3
    tbsp
    Tandoori Seasoning
  • 1
    cup(s)
    Plain Yoghurt
  • 1
    tbsp
    Lemon Juice
  • 1
    whole
    Lemon(s)
  • 1
    cup(s)
    Fresh Coriander
    leaves
  • 2
    cup(s)
    Basmati Rice
  • 6
    whole
    Whole Cloves
  • 6
    whole
    Cardamom Pods
  • 1
    pinch(es)
    Saffron Threads

Directions

  • 1 Marinate the little chooks in the Tandoori seasoning, yoghurt and the tablespoon of lemon juice for four hours or overnight.
  • 2 Cook the rice as per instructions on the pack with the cloves, cardamom and saffron.
  • 3 Char grill the spatchcock over medium heat for about ten minutes each side, closing the lid of the barbecue if you think you need to.
  • 4 Check that the birds are cooked by inserting the point of a sharp knife into the thickest part; if the juices run clear, its done, if they're still pink, give them a couple of minutes more.
  • 5 Serve some rice with each spatchcock and garnish with coriander leaves and lemon wedges.

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