Cuisine
Asian cooking on the kamado
The kamado descends from the Japanese clay oven and shares its principle with the Indian tandoor: thick ceramic and enveloping heat. Here are tandoori chicken, naan and sesame-seared tuna.
3 recipes
Asian cooking on the kamado
MediumDirectSesame-Crusted Seared Bluefin Tuna on the Kamado (Tataki)
A bluefin tuna loin rolled in sesame and seared 30-45 seconds per side over a screaming-hot kamado: a toasted crust outside, a raw, juicy core, and a soy, ginger and lime sauce that wakes it all up.
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MediumDirectTandoori Chicken Thighs on the Kamado
Yogurt, garam masala and live fire: tandoori chicken thighs on the kamado come out juicy inside and lacquered with spice outside, with a cool cucumber raita to cut the heat.
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EasyDirectGarlic Butter Naan on the Kamado
Yogurt-leavened Indian flatbread cooked on a blazing stone until blistered, then brushed with garlic-cilantro butter. The perfect partner for a curry or for mopping up anything off the grill.
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