COBB Kit : COBB Premier Charcoal, COBB Gas or COBB Air & Rotisserie Accessory
Serves 4-5
Chicken Marinade:
1 kg boneless chicken thighs
1 cup full fat Greek yoghurt
2 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground cardamon
1 tsp smoked paprika
Juice of one lemon
Salt & Pepper
Yoghurt garlic sauce:
1 cup full fat Greek yoghurt
1 clove garlic, minced
1/2 grated cucumber
1 Tbsp lemon juice
1 Tbsp Olive oil
Salt & Pepper
To Serve:
5 Flatbreads
Hummus
Lettuce leaves
Sliced tomatoes
Red onion, sliced
Grated cheese
Jalapeños (optional)
Sriracha
1. To marinade the chicken, combine the marinade ingredients in a bowl. Add chicken and coat well with marinade. Let the chicken marinate for at least 2 hours, ideally overnight.
2. For yoghurt sauce, combine yoghurt sauce ingredients in a bowl and mix well. Cover and keep chilled until ready to use
3. To thread your chicken, place one end of the holding prongs on. Add the chicken thighs one at a time, alternating 90 degrees each time, this will allow the rotisserie to remain balanced. You may find you have to double over your chicken thighs if they are too long, you don’t want them flopping about when rotating. When all the chicken is on, add the 2nd prong, pressing down as firmly as possible to hold all the chicken in place. Make sure the chicken is sitting directly in the middle of the shaft for even cooking.
4. To cook your chicken, get your COBB & COBB Rotisserie with dome extension ready. Light one cobblestone and allow to burn for 5 mins. Place your dome extension on then fit your rotisserie shaft into the holes and turn the battery on. Place the dome lid on and let your chicken cook for one hour, or until the internal temp reaches 75 degrees.
5. Carefully remove the chicken thighs, cut into slices and pile onto a plate.
To Serve:
1. Grab a warmed flatbread and smear on some hummus, top with lettuce, tomato, red onion, chicken, cheese, jalapeños if using.
2. Dollop over yoghurt sauce & sriracha, fold up and enjoy!
