Charcoal briquetts fired Tandoor ovens

The last piece of meat should not be any more than 100 mm from the base of the handle, to avoid under cooking.

Insert the skewers vertically at a slight angle with the skewer rod resting against the rim and gently push the tip in between the charcoal. The tip should be resting on the base of the clay with the bottom of the handle resting on the rim. The correct placing of the meat on the skewers will ensure even cooking from the tip to the top.
Average cooking time for a typical meat kebab, any where between 6 to 8 minutes.

The last piece of meat should not be any more than 160 mm from the tip of the skewer, to avoid burning.

Skewer end resting on the rim of the pot

Skewer tip resting on the base of the pot