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ROTISSERIE RECIPES
Spicy Middle Eastern Chicken Kebabs Serves 4
800g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix
1 clove garlic, crushed
2 tablespoons olive oil
1. Trim fat from thigh fillets and cut in half.
2. Combine remaining ingredients in a large
bowl and marinate chicken for 3-4 hours in
the refrigerator.
3. To assemble rotisserie, place one the
spikes onto the rotisserie rod about 6-7cm
towards the squared off end of the rod;
lock in place with the thumbscrew.
4. Thread thigh fillets onto the rod, pushing
them as close together as possible.
Place the other spike onto the other
end of the rotisserie rod and push the
chicken together. Lock the spike with
the thumbscrew. Reserve any remaining
marinade.
5. Preheat compact oven on 240°C, using the
rotisserie function. Place wire rack on the
lower shelf in the sunken position with the
baking pan in place to catch any drips.
6. Insert rotisserie rod into the compact oven
using the rotisserie handle. Cook chicken,
brushing occasionally with any remaining
marinade for 25-30 minutes or until
cooked through. Remove rod carefully with
rotisserie handle.
Tip: Allow meat to rest before removing as the
screws and spike will be very hot.
Serving suggestion: Serve chicken sliced with
in pita bread with tomato, lettuce, onion and
cucumber yogurt sauce.
Roast Chicken with Stuffing for Rotisserie
1.2kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
2 cups fresh bread crumbs
rind from 1 lemon
1 rasher bacon, finely chopped
1 egg, lightly beaten
1 tablespoon chopped fresh parsley
1. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
2. Place the combined stuffing ingredients
inside the cavity of the chicken. Tuck the
wings back and tie the base of the chicken
with cooking string so that the legs are
crossed and securely positioned.
3. To assemble chicken on rotisserie, place
one the spikes onto the rotisserie rod about
6-7cm towards the squared off end of the
rod; lock in place with the thumbscrew.
4. Insert the rod through the chicken, place
the other spike onto the other side of the
chicken. Spear the spikes into the chicken
on either side so that they hold the chicken
securely in place. Secure spikes with
thumbscrews.
5. Brush chicken with a little oil and salt
and pepper.
6. Preheat compact oven to 240°C, using
the rotisserie function. Place wire rack
on the lower shelf in the sunken position
with the baking pan in place to catch any
drips.
7. Insert rotisserie rod into the compact
oven using the rotisserie handle. Cook
chicken for about 1 hour and 20 minutes
or until cooked through. Remove rod
carefully with rotisserie handle.
Tip: Allow chicken to rest before removing as
the screws and spike will be very hot.
Recipes continued