Middle Eastern BBQ Chicken


  • Juice and zest of 1 lemon
  • 3 tbsp. cumin ground
  • ¼ tsp. cinnamon ground
  • 3 tbsp. coriander ground
  • 2 tbsp. finely grated ginger
  • 1 tsp. turmeric
  • 2 tbsp. smoked paprika
  • 2 red chili
  • 1 onion peeled and chopped finely
  • 2 garlic cloves peeled and chopped
  • 1 tsp. Salt
  • 8 tbsp. olive oil
  • 1.5 kg chicken pieces

Cooking Level: Moderate

Cooking Time: 40 Minutes

Serves: 4


Step 1.
To make each paste place all ingredients except chicken into a food processor (or mortar) and process into a paste. Brush paste over chicken. Marinate the chicken overnight for a better result, otherwise cook straight away.

Step 2.
Place the chicken onto the preheated BBQ (medium heat). Close with the hood and cook for 30-40 minutes. Turning twice

Step 3.
The chicken is cooked when it reaches 75 degrees (check the thickest part of breast or the thighs), or check it by poking a knife tip into the thickest part;

Quick Tips:
• If cloudy pinkish juice oozes out it is undercooked
• If clear juice quickly oozes out it is just about to be ready
• If juices starts to ooze out slowly the chicken is perfectly cooked
• If no juice comes out it is overcooked

Step 4.
Any left-over paste bring to the boil to kill harmful food bacteria. To do it you place the tray with the juices onto the BBQ and bring to the boil and pour over the chicken just before serving.

Recipe by Walter Trupp, Beefeater


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