Equipment:
You’ll need 16 bamboo skewers
Ingredients (Serves 4):
- 4 (size 5 or 6) spatchcocks chickens, halved length ways (Spatchcock is a flattened whole chicken)
- Tzatziki dip, to serve (see recipe below)
- Rocket leaves, to serve
- Lemon wedges, to serve
For the marinade:
- 2 large lemons, juiced
- 2 garlic cloves, crushed
- ¼ cup fresh flat-leaf parsley, chopped
- 2 tablespoons olive oil
Method:
- Soak skewers in water for 15 minutes.
- Thread 2 skewers through each spatchcock half. Place into a large, shallow ceramic dish.
- Make marinade: Whisk all ingredients in a jug. Season with salt and pepper.
- Pour over spatchcocks and turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
- Grease the heated barbecue grill. Barbecue spatchcocks, turning occasionally and basting with marinade, for 30 to 40 minutes or until cooked through.
- Serve with tzatziki, rocket and lemon wedges.
Tzatziki recipe:
Ingredients:
- 350g Greek yogurt
- 1 cucumber
- 2 tbsp lemon juice
- 2 cloves of garlic, grated finely
- Dash of extra virgin olive oil
- Paprika, for sprinkling
Method:
- The best result is achieved by peeling and de-seeding the cucumber before grating.
- Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
- Combine the yogurt, cucumber, lemon juice and garlic.
- Add a dash of olive oil and sprinkle with paprika.