The Kellybab

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 by 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 home made pittas with shredded white cabbage, onion, lettuce, tomato and some tzatziki.

Cooking surfaces


BBQ Temperature



  • 1.8 kg boneless, skinless chicken thighs
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp fresh thyme, finely chopped
  • 3 tsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil


Marinade the chicken

  1. 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.
  2. Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste.
  3. Leave to marinade for at least a couple of hours, overnight is best.

To cook the chicken

  1. 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.
  2. Setup your Big Green Egg for a direct cook with the spit at about 180-200°C.
  3. Cook your chicken until you reach an internal temperature of 74°C.
  4. Serve by slicing into pitas with some salad and maybe some chili sauce.


Serve this with some of my flat breads

The chicken is probably going to take around 1 hour 45 mins to cook. 


  1. Anthony Tenison

    Absolutely brilliant and fun to do. Had it last night thank you

    • Nic Williams

      Stunning isn’t it. A cracking recipe that everyone seems to love.

  2. Jake

    Can you cook with the lid open?

    • Nic Williams

      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!

  3. Julie

    Roughly how many people will this serve ?

  4. Mikey Benson

    Kelly does a good k’bab

  5. mark

    Is this really cooked with direct heat? Wouldn’t it be better indirect and seared at the end over direct?

    • Nic Williams

      Direct works brilliantly on the rotisserie.

  6. James obrien

    Got a rotisserie for my birthday and this was the first thing i tried ,it was fantastic and definitely making it again


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