Greek Style Rotisserie Chicken Kebab

Mango Jam
January 2, 2019
Greek Style Charcoal Chicken Kebab

Greek Style Rotisserie Chicken Kebab

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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