The trick is to smoke the meat and not make the meat smoke

CHICKEN TIKA KEBABS

  Date: September 03, 2010
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This recipe from PLANET BARBECUE came from India by way of Persia (Iran). It used a two stage marinade that flavors the chicken and allows it to stay moist during the high heat grilling. After marinading for 4 hours, the chicken is drained and skewered for grilling over direct high heat. It is a quick grill with 4 turns and the chicken browns up and develops a crispy crust. The taste is wonderful and the meat is moist and amazingly tender-all thanks to the marinade. These kabobs are a wonderful change of pace and well worth making
Recipe Source:
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King Arthur Flour Website

Planet Barbecue:

Chicken Tikka Kebabs - Page 400

Here is the similar recipe from the Primal Grill TV Show: CHICKEN TIKKA KEBABS
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Blender
  • SR 3/8" Metal Skewers