Greek Chicken Kebab

Delicious recipe from BBC good food and adapted by Greenfield Services.

A delicious recipe prepared on the Big Green Egg, tried and tested by us all at Greenfield Services.

•12 Boneless, skinless chicken thighs
•2 garlic cloves, crushed
• zest and juice of 1 lemon

• 1tsp ground cinnamon

• 1sp ground allspice

• 1 tbsp dried oregano

•2 tsp paprika
•4 tbsp olive oil
• small bunch parsley, finely chopped.


• In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.

• Set up your Egg with the Plate Setter and stainless steel grid at around 190C

• Thread the chicken on the Flexible wire skewers and cook until cooked through (about 40-45 minutes) Towards the end of the cook move the chicken to the edge so the flames can occasionally reach the meat for that char grill flavour.

• Leave the chicken to rest in tin foil for about 10 minutes prior to serving.

• Sprinkle with water and toast your flat breads (Sainsbury’s do lovely ones!) on your Egg and serve with your chicken pieces, a squeeze of lemon, a good helping of roasted peppers and onions, tzatziki and Guacamole with salad, couscous or chips! Don’t forget the wine!

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