OVERVIEW
In my mind’s eye, when I imagine something that looks great spinning on a spit, I think of a kebab, like a shawarma. For this recipe, I wanted to make a kebab but make it a bit Piggy. That means quality chicken, local chorizo, a load of herbs from our garden, and the last of this summer’s amazing tomatoes to give it some sweetness.
MARINATE THE CHICKEN
Mix the marinade ingredients together in a bowl then rub all over the chicken thighs. Leave in the fridge to marinate for at least 2 hours and preferably overnight.
SET UP YOUR EGG
Set up your EGG for rotisserie cooking. The target temperature is 160°C-175°C. Remove the top fork from the Rotisserie spit. Skewer a whole tomato onto the spit followed by the chicken thighs, adding a slice of chorizo between every second or third thigh. Once all the chicken thighs and chorizo slices are in place, close off the skewer with another tomato. (The tomatoes may not survive the cook on the spit, but if they’re salvageable, chop them up and sprinkle over the meat at the end). Make sure everything is nicely centred on the spit, then add the top fork and tighten the wing screws at both ends to secure.
SPIT ROAST THE KEBAB
Install the spit, turn on the Rotisserie motor and watch the kebab rotate. After a full rotation, check that the kebab is secure, then close the Dome. Leave to spit roast for approximately 2 hours until the chicken juices run clear.
MAKE THE DRESSING
Shortly before the kebab is due to be finished, place the extra 2-3 tomatoes and the chillies for the yoghurt dressing directly onto the coals and dirty cook for a few minutes, turning occasionally until charred all over.
Chop the burnt chillies and mix with the other yoghurt dressing ingredients. Chop the blackened tomatoes.
Take the kebab off the Big Green Egg, then carve the meat off the spit into a serving plate. Top with the chopped blackened tomatoes and freshly chopped parsley, then serve with the yoghurt dressing.
