Garlic Tandoori Chicken Kebabs, Double Smoke Nacho Cheese Sauce, mixed Salad Lashings of Cheddar

Garlic Tandoori Chicken Kebabs, Double Smoke Nacho Cheese Sauce, mixed Salad Lashings of Cheddar Topped with Siratcha & Garlic Mayonnaise,

Served with a side of Beef Dripping Chunky Chips & Lashings of Double Smoke Nacho Cheese Sauce, Siratcha, & Garlic Mayonnaise,

Ingredients

950g Chicken

2kg Potatoes

1 x Lettuce

1 x Red Onion

1 x tblsp Double Smoke BBQ Rub

1 x tblsp Garlic

½ tblsp Sea Salt

½ tblsp Cracked Black Pepper

1 ltr Beef Dripping

1 x tblsp Olive Oil

The Chicken

Dice the chicken into small cubes, now add the Olive Oil the Garlic & Tandoori Spice, mix well, let it marinade in the fridge for two hours,

Once the chicken is marinade add it to the airfryer at 200ºC for around 15 minutes. Stire occasionally,

The Chips

Peal the potatoes & chop into chunky chips, place them in boiling water and continue to boil them for around 10 minutes,

remove them from the boiling water and dry them well, add the beef Dripping to a pan,

bring it upto 160ºC add the chips and cook for around 10 minutes, or until done,

Double Smoke Nacho Cheese Sauce Recipe

I made a simple Béchamel Sauce,

Add 1 tblsp Butter to a hot pan, once bubbling add 1 tblsp Plain Flour mix well,

now start adding milk, just add it slowly until you get a creamy texture,

Now add 100g Cheddar, or more depending how cheesy you want it,

now add 1 tblsp Double Smoke BBQ Rub or Smoked Paprika, Salt and Pepper to taste.

Happy Cooking Folks