Chicken skewers in a lemon sauc

    Serves 4


    1 pack deboned skinless chicken thighs
    100ml olive oil
    2 garlic cloves, crushed
    juice of 1 lemon
    zest of half a lemon
    1 T Dijon mustard
    1 handful fresh parsley
    Black pepper


    1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.

    2. Cut the thighs in half-length ways.

    3. Pour over the chicken pieces and let them marinate whilst you light the Cobb Cooker.

    4. Light a Cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a Cobblestone on hand, ready your briquettes in the Cobb Cooker.

    5. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it super-hot.

    6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.

    7. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour.

    8. Enjoy these as part of your BBQ.

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