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, rosebuds 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.
BBQ Chicken Kebabs in a Ras el Hanout Marinade
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Kebabs
- 800g Diced Chicken Breast
- 1 x Tbsp Ras el Hanout
- Rind from 1 Lemon
- Juice from 1 Lemon
- 1 Garlic Clove Crushed
- 3 x Tbsp Olive Oil
Cut the diced chicken into smaller chunks – approx 1″ x 1″ (doesn’t need to be 100%) and place in a bowl.
Mix all the other ingredients together in a separate bowl ensuring the ingredients are well mixed.
Pour the marinade over the chicken, cover and place in the fridge overnight.
Remove the chicken from the fridge about 30 minutes before you want to BBQ. Skewer the chicken and leave until you are ready to cook.
Set your BBQ up for direct cooking. Once the coals are ready place the chicken directly over the coals and cook for around 15 minutes (or until cooked through) turning regularly.
Whilst the chicken is cooking prepare a (Greek) salad and/or just do some pittas on the BBQ. Serve with some Greek Yogurt on the side.