Ingredients (Serves 4)
You’ll need 16 bamboo skewers
- 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
- 2 large lemons, juiced
- 2 garlic cloves, crushed
- ¼ cup fresh flat-leaf parsley, chopped
- 2 tablespoons olive oil
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.
- 350g Greek yogurt
- 1 cucumber
- 2 tbsp lemon juice
- 2 cloves of garlic, grated finely
- dash of extra virgin olive oil
- paprika, for sprinkling
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.