BBQ37/17: Green Chicken Kebabs:
I bought Fire and Smoke by Rich Harris a while ago and have cooked quite a few dishes out of it now. It’s a great book with some cracking BBQ recipes in, I have recommended it to a lot of people.
Flicking through my “To cook” list I spotted Green Chicken Kebabs and with a recent chicken delivery plus some sunshine forecast for Scotland it seemed a good recipe to cook.
Preperation is simple: Lemon zest and juice, olive oil, garlic cloves, basil, flat leaf parsley and coriander into a liquidiser then slice the chicken into 3cm cubes, place in a bowl and pour over the marinade. Cover with clingfilm and leave in the fridge overnight.
Next day, take the chicken out of the fridge an hour before cook time and add a bit of salt then thread it onto your kebab skewers. I bought these long Russian skewers from Manchester Vacs a while ago and they have been really handy so far:
I fired up a chimney starter with Green Olive Lumpwood Charcoal and once it was all lit, poured it in and put the grill/grill grates back on along with a chunk of silver birch wood from Smokewood Shack.
The recipe says to cook the chicken for 10 minutes and rest it for 5. I rotated the skewers every few minutes to try and cook the chicken evenly. My cook took a little bit longer, maybe 15 minutes but I used the thermapen to check temperatures and it was over 70c so good to go.
I sneaked a bit out the tray to taste and it was cracking, I added some freshly squeezed lemon juice and a sprinkling of sea salt before serving up.
I wouldn’t change anything with this one, a simple dish to prepare and cook. The lemon juice and salt at the end really added to the dish so I would repeat that in future.