Greek Style Rotisserie Chicken Kebab
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January 2, 2019
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January 14, 2020
Greek Style Rotisserie Chicken Kebab
great for the charcoal BBQ with rotisserie!
Ingredients
- 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
Instructions
- 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.
Notes
Great to serve in tortilla’s with cucumber and yoghurt dip – carrots, shallots, sprouts or other greenery you like, like baby spinach etc.
