A UK BBQ Favourite
Chicken is a UK BBQ favourite and I really love it as a kebab. Chicken can dry out very easily on the BBQ. One way to help prevent this is to thoroughly marinate. This also helps the chicken not burn and stick to your grill. This recipe uses a really simple mix, allowing the chicken to marinade overnight.
The marinade consists of olive oil, lemon, lemon rind, garlic and Ras el Hanout.
Ras el Hanout is a classic spice mixture used in Moroccan cuisine. The name means ‘top of the shop’, with mixtures containing anything from 10 to 100 different spices, including dried peppers, cardamom, nutmeg, allspice, cinnamon, cloves, fennel, rose buds and lavender.
Set your BBQ up for direct cooking. Place some wood chunks to generate some additional smoke, which will get absorbed by the marinated chicken. I really like using Cherry wood with poultry.
Turn the kebabs regularly and it should take around 15 minutes to cook all the way through. Serve with a salad or in a pitta with some plain yogurt.