The Kellybab
The Kellybab is a recipe that was published by a lady called Kelly Bramill. It's become a bit of a go-to for the UK BBQ community.This is a stunning recipe, and it's not spicy, so it's perfect for kids. You can add chilli sauce of course, and I do.Serve this in homemade pittas with shredded white cabbage, onion, lettuce, tomato and some tzatziki.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Marinade the chicken
- Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well. Don't worry about the amount of oil. Its purely there for marinating purposes and won't all end up in the finished dish.
- Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste.
- Leave to marinade for at least a couple of hours, overnight is best.
To cook the chicken
- Take your rotisserie skewer or kebab spit and one by one feed the chicken thighs onto the spit. If you are using a rotisserie then try and check every so often that the balance of the meat is good, i.e. you don't have a very heavy side.
- Setup your Big Green Egg for a direct cook with the spit at about 180-200°C.
- Cook your chicken until you reach an internal temperature of 74°C.
- Serve by slicing into pitas with some salad and maybe some chili sauce.
Notes
Serve this with some of my super soft flat breads.
The chicken is probably going to take around 1 hour 45 mins to cook.
Absolutely brilliant and fun to do. Had it last night thank you
Stunning isn’t it. A cracking recipe that everyone seems to love.
Can you cook with the lid open?
It’s better to cook with the lid closed as you are in control of the temperature then.
Obviously having the lid shut doesn’t make for great photos!
Roughly how many people will this serve ?
I’d say 6 people if not more.
How long would you cook this and at one temp in a fan oven?
Kelly does a good k’bab
Going to give this recipe a go but on a Weber mastertouch & rotisserie Any idea how long to cook indirect & what temp should I be aiming for I was thinking two baskets either side of the spit TIA
It took way longer than we expected. I’d guess 1.5 to 2 hours. Chicken is cooked at 75°C but thigh meat can take more. Maybe 85°C.
Is this really cooked with direct heat? Wouldn’t it be better indirect and seared at the end over direct?
Direct works brilliantly on the rotisserie.
Love this, second time doing it, just under 2 hours and I reduced the cumin (not a fan) to 1/4 and added 1 3/4 smoked paprika instead, delicious!
Sound great. I’ve not done this recipe in a while. It’s about time. Might need to invite some friends over.
Got a rotisserie for my birthday and this was the first thing i tried ,it was fantastic and definitely making it again
Rotisserie arrived on Friday, saw the reviews of the Kellybab and thought this has to be the first recipe we try. 24 hour marinade, turned out absolutely stunning. Had it with the flatbreads and salad, will be doing this many times for sure!
Hi Nick.
I made this after you recommended it yesterday and it was delicious !
This is one of my go to staples – never fails to please
If using a basic spit/pan method, would this be setup for a direct or indirect cook? Looks incredible!
I would go indirect if using a basic spit/pan. You might not get the really gnarly edges, but you will get a much more even cook.
Making this again today for the 3rd time since I got my BGE new rotisserie – absolutely cracking recipe!
Does anyone know how many at this would serve?
How many*!
An absolute winner. It’s the most popular recipe on the site.