Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

Lee - Smoke & Sear
Servings: 5 Total Time: 3 hrs 10 mins Difficulty: Intermediate Family Friendly Family Friendly
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A Full-Flavoured BBQ Feast Using the Everdure Hub II

Fire up your Everdure Hub II for a sensational BBQ experience with my Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies recipe. This dish showcases the incredible versatility of the Hub II, from using the rotisserie for juicy, flavourful chicken to grilling homemade naan and colourful veggies. Whether you’re hosting a backyard BBQ or simply enjoying a family meal, this recipe is sure to impress and satisfy. Let’s get that BBQ sizzling and create a feast that’ll have everyone coming back for more!

Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

Chicken
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Prep Time 1 hr Cook Time 2 hrs Rest Time 10 mins Total Time 3 hrs 10 mins
Difficulty: Intermediate Cooking Temp: 200  C Servings: 5 Estimated Cost: £ 25 Calories: Approximately 600 per serving Best Season: , Summer
Author: Lee - Smoke & Sear Cooking Method: , , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly

For the Tandoori Chicken:

For the Grilled Naan:

For the Grilled Mixed Vegetables:

Instructions

  1. Step 1: The Marinade Mix-Up

    In a large bowl, mix together all the ingredients for the chicken marinade. Add the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

  2. Step 2: Dough-licious Beginnings

    For the naan, dissolve the yeast in warm water (around 40-46°C) and let it stand for about 10 minutes, until frothy. Stir in the sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

  3. Step 3: Fire Up the Hub II

    Place the charcoal on the stainless steel insert and press the ignition button. Within approximately 10 minutes, the charcoal will be glowing hot and starting to develop a layer of ash. Spread it out gently to one side, directly under where you’ll place the chicken on the rotisserie, and add more charcoal on top and around the existing layer. Gradually continue this process until you have the desired amount of fuel in the tray.

  4. Step 4: Rise and Shine, Dough

    While the grill is heating up, place the dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise in the warming cupboard of your Everdure Hub II. Let it rise for about an hour, or until the dough has doubled in volume.

  5. Step 5: Rotisserie Ready

    Attach the chicken to the rotisserie rod and secure it with the forks. Raise the rotisserie height to its maximum setting to begin cooking. Adjust the rotisserie height as needed for optimal results. Ensure the chicken reaches an internal temperature of at least 74°C (165°F) before serving.

  6. Step 6: Fuel Up and Spread Out

    After about 30 minutes, start to top up the fuel and spread it out a bit more to cover the entire area of the Hub II. This will give you room to grill the vegetables and cook the bread.

  7. Step 7: Naan Prep

    For the naan, punch down the dough and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

  8. Step 8: Veggie Victory

    Toss the vegetables in olive oil, salt, and pepper and arrange them on the grill. Cook for about 3-4 minutes on each side, or until they are tender and have nice grill marks.

  9. Step 9: Naan-tastic Grilling

    Roll one ball of dough out into a thin circle. Lightly oil the grill. Place the dough on the grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with butter, and flip it over. Brush the cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from the grill, and continue the process until all the naan has been prepared. Keep the cooked breads in the warming cupboard until ready to serve.

  10. Step 10: Chicken Check-In

    By now, your chicken should be cooked to perfection. Let it rest for 10 minutes before carving. Garnish with fresh coriander for a bit of colour.

Equipment

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Note

  • Use a meat thermometer to ensure your chicken reaches the safe internal temperature.
  • For extra flavour, you can inject the chicken with some of the marinade.
  • The naan dough can also be made in advance and stored in the fridge for up to 24 hours.
  • Feel free to experiment with different vegetables according to your preference.
  • If you don't have a warming cupboard, use a warm spot in your kitchen to let the dough rise.
Keywords: Tandoori chicken, rotisserie, grilled naan, mixed veggies, BBQ, Everdure Hub II, outdoor cooking, summer recipes, BBQ chicken, naan bread, grilled vegetables
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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,066

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

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First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby