BBQ
LET'S COOK
At the fire.
Combine oil, lemon, garlic, oregano, salt and pepper. Toss with the chicken; cover and refrigerate for 30 minutes to 4 hours. Keep raw chicken separate from serving ingredients.
Set up a medium-hot grill with a cooler zone. Thread chicken and spring onions onto metal skewers. If using wooden skewers, soak first and protect exposed ends from the fire.
Grill, turning regularly, for roughly 12–18 minutes. Move to the cooler side if the outside colours too quickly. Check several pieces with a thermometer: the centre must reach 74°C / 165°F.
Transfer to a clean plate. Serve with warm flatbreads, yogurt and extra lemon. Discard the used marinade.
Lemon zest brings fragrance without extra acidity. Add a little fresh zest at the table.
Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗
