Chicken Leg Kebab

Cooking method

1. Step 1:

   

   This chicken leg kebab is incredibly simple and easy to make. The first step is to prep and marinate the chicken. Rinse the legs under running water and pat them dry with paper towels.

2. Step 2:

   

   Separate the legs into drumsticks and thighs. Use a sharp knife to cut the meat off the bones. The bones can be used to make a rich broth for noodles or soup.

3. Step 3:

   

   Put the chicken meat in a large glass or enameled dish. Season with salt and sprinkle with dry seasonings (this recipe uses allspice and dried basil; you could also use oregano or even a store-bought barbecue rub, which works great on chicken legs).

4. Step 4:

   

   Cut a large tomato into four wedges. Squeeze each wedge over the meat with your hands, then lay the tomato on top.

5. Step 5:

   

   Peel the onion and rinse it, along with the fresh herbs, under running water. Slice the onion into rings and coarsely chop the herbs. Lightly press the rings and herbs with your hands to release their juices. Add them to the meat and tomato in the dish.

6. Step 6:

   

   Mix everything thoroughly, cover with a lid or a flat plate that fits the dish, and refrigerate to marinate for a couple of hours.

7. Step 7:

   

   Light the grill and wait until the wood has burned down to good, hot coals. You can cook the marinated chicken on skewers or on a grill grate.

8. Step 8:

   

   Here the meat was cooked on a grate. Set the grate over the coals and let it heat up well. Brush the onion and herbs off the chicken and lay the pieces on the grate.

9. Step 9:

   

   Turn the chicken on the grate now and then with tongs.

10. Step 10:

    

    Grill until done, about 15–20 minutes.

11. Step 11:

    

    Cook until a golden, crisp crust forms.

12. Step 12:

    

    Serve the chicken leg kebab hot off the grill.