As the Sun is beginning to pick its way through the clouds we can now tell the barbecue season is on its way.
This barbecue dish is perfect for a family event or a party gathering. It’s simple but yet huge on flavour and impact. Once again we source our produce locally. This chicken is from the Bromley area.
8 skinned and boned chicken thighs
2 cloves of garlic grated
1 lemon juice and zest
2 tsp sumac
2 tsp onion salt
1 tsp oregano
2 tsp chilli oil
1 tsp hot paprika
200g white cabbage
100g Greek yogurt
Sliced red onion
First start by adding the sumac, garlic, lemon, chilli oil, paprika and oregano to a bowl and mix with the halves of chicken thighs. Leave for at least four hours.
Slice the white cabbage and lightly salt to soften.
Skewer the chicken and pack tightly. I use an old chefs steal.
Barbecue or grill, turning frequently. It’s essential to get those blackened bits. This really adds to the dish.
Toast the flat breads and serve with the garnish.
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