Can't wait to start cooking in your TandooriQ oven?  Then take a look through our recipes below, designed to get your taste buds tingling with the unique taste that can only be achieved by cooking in a clay oven over charcoal.

Our recipes include a couple of kebab dishes for both meat lovers and vegetarians, as well as recipes for naan breads and accompanying dips.

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Balochi Tikka Boti

Balochi Tikka Boti is prepared with mutton or lamb marinated in yoghurt, garlic, lemon juice and ginger. Marinated meat is skewered with tomatoes, potatoes and onions served with a mint chutney.


1/2 kg lamb or mutton
1 onion
4 tomatoes
1 potato
1 spoon fresh chopped corriader
1 spoon raw papaya paste (minced pineapple will do) 1/2 tsp salt
1/2 tsp all spice powder
1/2 tsp fresh ginger
1/2 tsp garlic paste
2 tbsp fresh lemon juice
4 tbsp vegetable oil
1 to 1.5 tsp chilli powder to taste


Add all ingredients together (minus onion, potatoes and tomatoes) and leave to marinate for 2 hours. Add onion quarters, potato halves and half tomatoes to marinade 20 minutes before cooking time.

Place meat onto skewers - meat should not be bigger than a large thumb in size. Add vegetables in between the meat then tandoor.

Serve with hot naan breads, coriander, mint and parsley chutney and yoghurt.