Greek Style Rotisserie Chicken Kebab

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Greek Style Charcoal Chicken Kebab

Greek Style Rotisserie Chicken Kebab

Print Recipe
great for the charcoal BBQ with rotisserie! 
Course Main Course
Cuisine Chicken Kebab, Greek
Keyword bbq, charcoal, chicken, kebab, rotisserie
Author rob


  • 1/2 Tub Greek Yoghurst (go full fat – don’t go light on this one!)
  • 1/2 tsp Corriander Seeds
  • 2 tsp Orragano
  • 1/2 tsp Cracked Pepper
  • 1/4 tsp Tumeric
  • Onion Flakes (to taste)
  • Onion Powder
  • 1 juice Lemon
  • 1 zest Lemon Zest
  • 2 tbsp American Mustard
  • 1 tbsp Worsteshire Sauce
  • 3 tsp Garlic Mince
  • 2 kg Chicken Thigh
  • 1 LARGE Onion


  • Mix all ingredients apart from chicken in a large bowl that can handle the amount of mariande and chicken.
  • add Chicken to the mix and cover with cling wrap
  • marinate overnight in fridge
  • Cut the very large onion in half and skewer to form a supportive base for your chicken fillets.
    Skewer each thigh onto the rotisserie and add each fillet like you would in a kebab shop. 
    Top the last of the chicken with the other half of the onion (like bookends).
    Tighten the skewer ends of your rotisserie device and place on charcoal BBQ
  • Cook chicken until it reaches 74 degrees with thermometer without touching the metal – cooking time will vary based on our bbq setup.
  • For 2kg – you are looking at approx 2 – 2.5 hours of cooking on a standard charcoal rotisserie. Dont worry if some parts flop about or char during cooking – this adds to the taste profile when done.


Great to serve in tortilla’s with cucumber and yoghurt dip – carrots, shallots, sprouts or other greenery you like, like baby spinach etc.

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