Introduction
There’s nothing like a Tandoori Mixed Grill to bring that West Midlands Desi Pubs vibe home: sizzling wings, tikka-charred chicken, and juicy shish kebabs piled onto a platter with lemon wedges, onions and naan.
Here’s a simple, reliable way to do it using three Smoke & Flame blends—Black Country Tikka, Raj’s Mom’s Chicken Wings, and Black Country Shish Kebab—built for the BBQ, awesome in the oven.
What you’ll need:
• Chicken tikka: 1 kg boneless, skinless chicken thighs; 50 g natural yoghurt per 500 g chicken; Black Country Tikka (about 1–1.5 tbsp per 500 g). Marinate at least 4 hours or overnight.
• Wings: 1.5 kg chicken wings; drizzle of oil; Raj’s Mom’s Chicken Wings rub (2–2.5 tbsp per 500 g).
• Shish kebab: 1 kg minced lamb; Black Country Shish Kebab rub (about 1.5 tbsp per 500 g). Shape onto skewers.
• To serve: lemons, sliced onions, chopped coriander; naan or chips; chutneys.
Cook it (BBQ or kitchen):
1. Heat: Pre‑heat BBQ to medium‑high (200–230°C). Alternatively, set your oven to 200°C (fan) and pre‑heat a grill for finishing.
2. Chicken tikka: Shake off excess marinade. Grill 6–8 minutes per side until lightly charred and 74°C internal, or roast at 200°C for 25–30 minutes on a rack. Rest 5 minutes.
3. Wings: Toss with rub and a drizzle of oil. Grill 20–25 minutes, turning, or oven‑bake at 200°C for ~45 minutes on a rack until crisp and 74°C internal.
4. Shish kebab: Skewer the spiced lamb. Grill ~4 minutes per side (or grill under a hot oven grill for ~4 minutes per side) until browned and cooked to your liking. Rest 2–3 minutes.
5. Plate: Heap everything onto a warm platter. Scatter onions and coriander, squeeze over lemon, and add chutneys. Serve with naan or chips for classic Desi Pubs energy at home.
Tips
• Use a wire rack over a tray for crisper results in the oven.
• Batch the marinades the night before so you can cook straight from the fridge.
• Briefly resting meat keeps juices where they belong.
Further reading: Desi Pubs & Tandoori Mixed Grill
A pub for England: Race and class in the time of the nation — European Journal of Cultural Studies (2024)
Peer‑reviewed article using desi pubs to rethink race, class and English pub identity.
https://journals.sagepub.com/doi/10.1177/13675494231225742
'It’s a small little pub, but everybody knew everybody': Pub culture, belonging and social change — Sociology / Loughborough University Repository (2023)
Academic analysis of how pub culture and belonging are evolving in the UK.
https://repository.lboro.ac.uk/articles/journal_contribution/_It_s_a_small_little_pub_but_everybody_knew_everybody_pub_culture_belonging_and_social_change/23831589
‘Going for an Indian’: South Asian Restaurants and the Limits of Multiculturalism in Britain — Journal of Modern History (2008)
Historical framing for South Asian hospitality spaces in Britain.
https://www.journals.uchicago.edu/doi/10.1086/591113
A history of British‑Indian desi pubs and which ones to visit — BBC Good Food (2025)
Desi pubs’ history with notable venues.
https://www.bbcgoodfood.com/travel/uk/discovering-desi-pubs
Raising a glass to Britain’s Indian pubs — The Economist (2016)
Concise primer on how Desi pubs took root and flourished.
https://www.economist.com/prospero/2016/08/22/raising-a-glass-to-britains-indian-pubs
Desi Yew Tree, Wolverhampton: ‘Part of the brilliance of Desi pub culture’ — The Guardian (2024)
Restaurant review that doubles as cultural context for the Desi pub scene.
https://www.theguardian.com/food/2024/dec/01/desi-yew-tree-wolverhampton-part-of-the-brilliance-of-desi-pub-culture-restaurant-review
Food‑science study finding PAHs present but risk within safe limits for typical consumption.
https://pubmed.ncbi.nlm.nih.gov/36802078/
Tandoori chicken (technique & marinade) — BBC Good Food (Roopa Gulati)
Trusted technique reference for marinades and cooking.
https://www.bbcgoodfood.com/recipes/tandoori-chicken
Built for the BBQ. Awesome in the Oven. — Smoke & Flame
