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Lemon and cumin barbecue chicken

Who doesn’t love barbecue chicken?
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This week, Karen’s showing you how to make perfectly cooked charcoal chicken, with lots of Lebanese flavours that are just perfect for the warmer weather.

Looking for more recipes that use chicken thigh?

Ingredients

Marinade
Chicken
Tabouli

Method

1.

To make marinade, add cumin seeds and salt to a mortar and pestle and lightly grind. Add garlic and grind, add preserved lemon and grind to a wet paste. Add zest and juice and stir through oil. Season with pepper.

2.

Season chicken and massage marinade into chicken to coat all sides. Leave to marinate for at least 30 minutes, or overnight.

3.

Preheat barbecue on high. Thread chicken and onion onto skewers so all skin is facing the same way. Barbecue skin-side down on hot grill for 4-5 minutes on each side, or until cooked through and well browned.

4.

Meanwhile, to make tabouli, combine burghul and baharat and pour boiling water over to cover. Set aside for 10 minutes, drain, then fork to fluff and separate.

5.

Combine parsley, onion and tomato in a bowl, then mix through
the soaked burghul. Pour over oil and lemon juice and season, then toss. Serve chicken skewers with tabouli, chargrilled lemon, pita and yoghurt, garnished with extra parsley.

Barbecue chicken

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