Customer of the Month
If you follow our Facebook page, there’s a good chance you’ve seen some of the mouthwatering dishes that Bobbie Baxter, one of our enthusiastic Cyprus Grillers, has shared. Every few weeks, it seems that Bobbie posts images of delicious food, making the rest of us envious. She has prepared everything from split chickens to legs of lamb, roast vegetables, and roast pork with crackling. Bobbie is so devoted to cooking on her Cyprus Spit that she even persuaded her two closest friends to get one!
Here’s one of Bobbies many recipes – Chicken Skewers and Roast Veggies :
- Chicken thighs – Slice each of the three equal strips from the chicken thighs into thirds. Leave around 5 cm at either end of the skewers before threading the chicken.
- An array of veggies – In double layers of foil, cover sweet potatoes, washed potatoes, carrots, and a large onion with their skins still on.
- Corn cobs cut into thirds – Gently twist the skewer through the corn to make it simpler to thread the corn onto it. The twisting makes it simpler to get onto the skewer and reduces the danger of injury to the cob and kernels.
Chicken Marinading Baste
- 1/2 lemon juice
- 1/2 olive oil
- Freshly ground petter
- Salt
Corn Marinading Baste
- 2 teaspoons melted butter
- 1 teaspoon olive oil
- A sprinkle of salt and pepper
Getting it perfect
1. Make sure the surface is covered in a good, thin, equal layer of coals.
2. Place your foil-wrapped vegetables over the hot coals.
3. As soon as your chicken skewers are in the skewer rack, switch on the motor so they can start turning.
4. Using a silicon basting brush, evenly spread the chicken basting throughout the length of the skewered meat.
5. Make sure that your skewers have a good, even colour.
6. Depending on their size, rotate your vegetables a quarter turn every 10 minutes.
7. Once your chicken is starting to show the first signs of browning, add your corn cob skewers.
8. Corn cobs should be basted once at the start of cooking and once more after 7-8 minutes.
9. After roughly Removing corn cobs and check the doneness of the roasted veggies after 10 minutes of the second basting.
10. Take out the vegetables and carefully arrange the coals so that they are piled up under your skewers in a uniform pattern. Literally!
11. Let the skewers brown well over the fire. As a result, they will have an almost crispy, rich feel on the outside. The interior will be incredibly juicy & tender!
12. Serve chicken skewers at the table with roasted veggies and corn after removing them from the fire.
Bobbie says “I can guarantee no one will knock back any of this meal AND those who have never tried roasted onion are in for a REAL sweet treat!”
Bobbies Tip for Beginners;
“Use a mix of Charcoal AND Heat Beads. The Charcoal burns hot and fast and gives an amazing flavour. The Heat Beads burn hot and slow giving long-lasting heat.”
In this meal, Bobbie used slightly fewer beads of coal just to ensure there isn’t too much-forced heat on the vegetables which would cause them to burn. “When cooking a larger roast, I use more bead to coal ratio at the beginning which allows me to continue adding a few lumps of coal throughout the cooking process due to the beads burning slower”
(If you’re wanting to try this at home for yourself, you’ll need a Cyprus Spit (Bobbie uses the Deluxe model).
Here are a few more photos Bobbie has shared with us since investing in a Cyprus Spit over a year ago
HELP PLEASE: Volunteers are needed for our forthcoming newsletters. We would greatly appreciate it if you would get in touch if you don’t mind sharing a recipe and a photo of yourself. Our Facebook fans and newsletter subscribers enjoy reading other people’s experiences and viewing their images. It’s a terrific method to demonstrate to beginners that they can succeed if you can. Give me a ring at 0411 154 403 if you can.
