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You are here: Home / BBQ / Lebanese Charcoal Chicken

Lebanese Charcoal Chicken

October 25, 2018 by admin Leave a Comment

Yesterday I got out the battery-operated rotisserie for the summer. The chicken was dusted with Herbie’s Lebanese Baharat spice mix, which is has wonderful Middle Eastern flavours. The chicken was stuffed with half a lemon, 2 garlic cloves and a knob of butter. I put more butter under the breast skin.

I cooked it for about 90 minutes and checked the temperature with a probe along the way. During the cook I drizzled it with fresh lemon juice.

Towards the end I put some small, whole sweet potatoes on the grill in their skins.

Before serving the meal some time later, I reheated the chicken in the oven along with the halved sweet potatoes, pan-cooked red grapes, lemon slices, sliced chilli and parsley.

It was accompanied by this roast beetroot and blood orange salad. Overall very tasty, looked classy and a great start to the summer.

I could possibly have served some yoghurt with th chicken but it was pretty juicy and the grapes added moisture.

Filed Under: BBQ, Middle Eastern, Poultry

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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