BBQ Green Chicken Kebabs

Green Chicken Kebabs

BBQ Green Chicken Kebabs

  • Prep Time4 hr
  • Cook Time1 min
  • Total Time4 hr 1 min
  • Yield4 Servings

Ingredients

For the Green Chicken Kebabs

  • Finely grated zest of 2 unwaxed lemons and juice of 1
  • 75ml olive oil
  • 4 garlic cloves, peeled
  • 50g bunch of basil
  • 50g bunch of flat-leaf parsley
  • 25g bunch of coriander
  • 1/2 tsp fine sea salt
  • 4 free-range skinless, boneless chicken breasts, cut into 3cm cubes

Method

Preparing the Green Chicken Kebabs

1

Combine all the ingredients, except the chicken, in a liquidizer and blend until smooth.

2

Put the chicken into a large bowl, pour the marinade over and toss to coat. Don’t season at this stage; the salt will draw the moisture from the chicken and make it tough. Cover with clingfilm and chill for 4 hours or overnight if possible.

3

Remove the chicken from the fridge an hour before cooking and preheat the barbecue for direct grilling.

4

Thread the chicken onto skewers and grill the kebabs for 10 minutes until cooked through, turning occasionally.

5

Transfer to a warm plate to rest for 5 minutes before serving.

You will need metal or wooden skewers; if you’re using wooden skewers, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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BBQ Green Chicken Kebabs

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BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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Pork Souvlaki

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Barbeque Jerk Chicken

BBQ Jerk Chicken

Barbeque Jerk Chicken

  • Prep Time3 hr
  • Cook Time15 min
  • Total Time3 hr 15 min
  • Yield4 Servings

Ingredients

For the Jerk Chicken

  • 4-6 chicken breasts (you can also use thighs or drumsticks)
  • 1 tsp ground allspice
  • 1 Tbs black peppercorns (ground)
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 Tbs fresh thyme leaves, chopped
  • 4 spring onions, chopped (use the white part and most of the green)
  • 1 tsp freshly grated ginger
  • 2-3 chillies depending on how hot you like it
  • 1 Tbs dark brown sugar
  • 1 tsp salt
  • 2 Tbs dark soy sauce
  • Juice of 1 lime

Method

Preparing the BBQ Jerk Chicken

1

Put all the ingredients (except chicken) in a mini chopper and finely chop.

2

Marinade your chicken in the mix for up to three hours in the fridge.

3

Set up your BBQ for direct grilling and cook the chicken over a hot grill until it reaches an internal temperature of 165°F or 74°C, turn when necessary to prevent burning.

4

Serve with Watermelon and Strawberry Salsa or some hot sauce.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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BBQ Jerk Chicken

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Angus & Oink Chicken Wings

Chicken Wings

Angus & Oink Chicken Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the Chicken Wings

  • 1kg wings
  • 20g Angus and Oink “The General Rub” (you can add more to taste if you like them spicy)
  • 10g baking powder
  • 10g self raising flour
  • 1 pint buttermilk
  • Angus & Oink Rampant Angus Sauce

Method

Preparing the Chicken Wings

1

Soak the wings overnight in the buttermilk, if you can’t get buttermilk you can use 250ml milk with 1Tbs of lemon juice. I like to separate the wings at the joint but you can leave them intact if desired. After marinating take them out of the milk, drain but don’t pat dry.

2

Mix the baking powder, rub and flour together in a bowl and toss your wings. Put them on a plate and leave in the fridge to dry for 30 mins.

3

We are lucky to have a rotisserie basket but you could cook them indirect on the grill turning a few times. Cook for 40 mins.

4

Remove from bbq, and toss in sauce of choice, in this case Rampant Angus Scotch Bonnet Ketchup. Serve with blue cheese sauce and celery.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Angus & Oink Chicken Wings

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