The biggest holiday of the American Summer approaches.
In just over a week, the Stars & Stripes will be decorating everything that doesn’t move and some things that do. The scent of gunpowder from fireworks and outdoor grilling will fill the warm seasonal air, as America celebrates its independence from us Brits.
So, what more apt at this time of the year than to share some of my family’s favorite recipes for barbecues with you (meat, sides and booze) and I promise, hand on heart, this will be a burger and hot dog free zone. But, if not these mainstays of BBQ land, what? My preference is for something spicy, fresh and ethnic and in this, my first post for the big day, I will explore an easy to prepare recipe of Middle Eastern origin which deliver this in spades.
With a wonderful blend of dusky exotic spices and a taste of the Levant, it is the delicious and savory:
Middle Eastern Chicken
Ingredients (for 4-6)
- 2-3 lbs Chicken legs
- 2 tbsp Ground Cumin
- 1.5 tsp Ground Cinnamon
- 1 tsp Paprika
- 2 tbsp Extra Virgin Olive Oil
- 1 lemon (juice only)
- Salt & Pepper to season
- Fresh Cilantro (coriander) to decorate
- Mix the ingredients (except the cilantro and chicken legs) into a large bowl (5 mins)
- Now drop those Chicken legs into the bowl, rub the mix all over them and refrigerate for a few hours, or overnight (5 mins or 2 hrs+ it’s up to you!)
- Get that charcoal hot add some mesquite wood chips, if you can find them
- Then pop the legs straight on the grill. Cook ’em until the skin starts to char and crackles.
- Meanwhile, chop that cilantro / coriander and (if you like) slice some lemons into wedges for garnishing.
- Sprinkle the herbs on the chicken when you remove it from the grill
It’s simply Cameltastic, when served with warm Pita Bread and a simple chopped tomato, cucumber & parsley salad!
Watch this space for July 4 Part Deux!