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.
- 1.8 kg boneless, skinless chicken thighs
- 3 tbsp tomato puree
- 4 garlic cloves, minced
- Zest and juice of 2 lemon
- 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
- 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.
Serve this with some of my flat breads.
The chicken is probably going to take around 1 hour 45 mins to cook.