Smoking Hot Buffet & Grill is a Coventry restaurant known for its halal grill dishes and an extensive buffet spread that covers starters, mains, sides, and desserts. This guide breaks down what you can expect from the buffet, how to approach the grill station for the best results, and how to recreate a few of their signature dishes at home, including their famous grilled chicken and lamb chops.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 4 lamb chops (about 1 lb / 450 g)
- 1 cup (240 ml) plain full-fat yogurt
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 g) ginger-garlic paste
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for grilling
- 1 cup (185 g) basmati rice, for the side
- 1 tbsp (15 ml) butter
- 1 small onion, thinly sliced (for garnish)
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, garam masala, salt, and 2 tablespoons of vegetable oil to form a smooth marinade.
- Add the chicken thighs and lamb chops to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- When ready to cook, remove the meat from the refrigerator and let it sit at room temperature for 20 minutes while you preheat your grill or grill pan to medium-high heat (about 375°F / 190°C).
- Lightly oil the grill grates. Place the chicken thighs skin-side down and the lamb chops on the grill. Cook the chicken for 6–7 minutes per side. Cook the lamb chops for 4–5 minutes per side for medium-rare, or longer if desired.
- Check the internal temperature with a food thermometer: the chicken must reach a safe minimum of 165°F (74°C) as per USDA FSIS guidelines. The lamb chops should reach 145°F (63°C) for medium-rare, then rest for 3 minutes before serving.
- While the meat grills, prepare the rice. Rinse the basmati rice under cold water until clear. In a small pot, bring 1.5 cups (355 ml) of water to a boil, add the rice and butter, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Once the meat is cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
- Serve the grilled chicken and lamb chops over the buttered basmati rice, garnished with sliced onions, fresh cilantro, and lemon wedges on the side.
Tips
- Marinating time: Do not skip the marinating time. The yogurt tenderizes the meat and helps the spices penetrate. Even 2 hours makes a difference, but overnight is best.
- Grill temperature: If the grill is too hot, the outside will char before the inside cooks. Use medium-high heat and move the meat to a cooler part of the grill if it is browning too quickly.
- Chicken thighs vs. breasts: Thighs are far more forgiving on the grill and stay juicy. If you use chicken breasts, reduce the cooking time by about 3 minutes per side and check the temperature early.
- No grill? You can cook the meat under a broiler/oven grill set to high, placing the meat on a wire rack over a baking sheet. Broil for the same times, turning once, and keep an eye on it to prevent burning.
Serving Suggestions
At the restaurant, the buffet includes sides like naan bread, salad, and mint chutney. At home, serve this grilled meat with warm naan or pita, a simple cucumber-onion salad with lemon juice, and a cooling mint-yogurt sauce (mix chopped mint and a pinch of salt into plain yogurt).
Variations
For a spicier version, add 1–2 finely chopped green chilies to the marinade. To make it into a wrap, slice the grilled meat and tuck it into a tortilla with lettuce, tomatoes, and a drizzle of garlic sauce. You can also swap the lamb chops for beef steak strips, adjusting the cooking time to reach 145°F (63°C) for medium-rare. For a vegetarian option, use thick slices of halloumi cheese or firm tofu, marinating them for 30 minutes and grilling for 3–4 minutes per side.
Storage and Reheating
Refrigerate any leftover cooked meat and rice within 2 hours of cooking. Store them separately in airtight containers; the meat will keep for 3–4 days, and the rice for up to 3 days. To reheat, place the meat on a baking sheet and warm in an oven preheated to 350°F (175°C) for 10–12 minutes, or until heated through to 165°F (74°C). The rice can be reheated in the microwave with a splash of water, covered, for 2–3 minutes. Do not reheat more than once.
Frequently Asked Questions
What is the buffet price at Smoking Hot Buffet & Grill? Prices change, so it is best to check their official website or social media pages for the current lunch and dinner buffet rates. They often have different prices for weekdays and weekends.
Is the food halal? Yes, Smoking Hot Buffet & Grill in Coventry is widely known as a halal restaurant, meaning the meat is prepared according to Islamic dietary laws. If you have specific concerns, confirm directly with the restaurant when booking.
Can I just order from the grill without the buffet? Many grill restaurants allow you to order main dishes à la carte from the menu. The buffet is an option, but you can usually ask for a menu and order individual items like the grilled chicken or lamb chops separately.
How long should I marinate the chicken? For the best flavor and tenderness, marinate the chicken for at least 4 hours, but ideally overnight (8–12 hours). The acid in the yogurt and lemon juice will not make the chicken mushy if you keep it under 24 hours.
Can I use chicken breast instead of thighs for this recipe? Yes, but be careful not to overcook it. Chicken breast cooks faster and dries out quickly. Grill it for about 5–6 minutes per side and pull it off the heat as soon as it hits 165°F (74°C).
What sides are typically on the buffet? The buffet usually features a variety of items including rice dishes, curry, vegetable sides, salad, sauces, and desserts. The exact selection varies daily, so you can expect a rotating mix of popular dishes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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