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Grill guide

Times are a map. Temperature is the destination.

Estimates by cut and thickness for charcoal, gas and oven. Wind, fuel, skewer spacing and how cold the meat started all change the clock. Your probe thermometer does not lie.

74°C

Chicken

All chicken, including minced chicken for reshmi kebab.

71°C

Minced beef and lamb

Seekh and chapli kebab. Check the centre of the thickest piece.

63°C

Whole beef and lamb

Boti, chops and steak, then rest at least 3 minutes before eating.

Source: USDA FSIS Safe Minimum Internal Temperature Chart

Timing estimates

By cut and thickness

Wait until coals are ash-grey with an orange core. Build a hot zone and a cool zone so you can move skewers away from flare-ups.

  • Chicken tikka, bone-in pieces3 to 4 cm22 to 30 min, medium-high, turn every 3 to 4 min74°COptional 3 min
  • Chicken tikka, bone-in pieces5 cm and over30 to 40 min, start over medium, finish hot74°COptional 3 min
  • Boneless chicken (malai, tikka boti)2.5 cm cubes10 to 14 min, medium74°COptional 2 min
  • Boneless chicken (malai, tikka boti)4 cm cubes14 to 18 min, medium74°COptional 2 min
  • Seekh kebab, beef or lamb mince2 cm diameter7 to 10 min, high, turn every 2 min71°CNone needed
  • Seekh kebab, beef or lamb mince3 cm diameter10 to 14 min, high then medium71°CNone needed
  • Reshmi kebab, chicken mince2 cm diameter9 to 12 min, medium74°CNone needed
  • Chapli kebab patty1 cm8 to 10 min on a tawa over coals71°CNone needed
  • Chapli kebab patty1.5 cm10 to 13 min on a tawa71°CNone needed
  • Beef boti, tender cut3 cm cubes8 to 11 min, very hot63°C3 min minimum
  • Beef boti, tender cut4 cm cubes11 to 15 min, very hot63°C3 min minimum
  • Mutton or lamb boti, leg3 cm cubes14 to 20 min, medium-high63°C3 min minimum
  • Lamb chops (champ)2 cm7 to 10 min, high63°C3 min minimum
  • Bihari boti strips7 to 8 mm5 to 8 min, fierce63°C3 min minimum

Why estimates drift

  • Meat straight from the fridge can add 20 to 30 percent to cook time.
  • Crowded skewers steam each other. Leave a finger gap.
  • Wind strips heat from open charcoal; a lid or windbreak helps.
  • Bone conducts heat unevenly. Probe beside it, never touching it.

How to probe

  1. Insert from the side into the thickest piece on the skewer.
  2. Aim the tip at the very centre, away from bone and skewer metal.
  3. Wait for the reading to settle, usually 2 to 5 seconds.
  4. Check two or three pieces; the biggest one decides.
  5. Clean the probe between raw and cooked checks.

Colour and clear juices are not reliable indicators. Smoke can turn cooked chicken pink near the surface, and spiced marinades hide everything.