The size and shape of chicken tenderloins allow for really easy cooking. They won’t dry out like the breast can sometimes do, and this Middle Eastern marinade really brings these tender, juicy pieces to life.
Flame-Grilled Middle Eastern Chicken [Serves 4]
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800 g chicken tenderloins
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lemon wedges, to serve
Middle Eastern Marinade
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2 tablespoons ground cumin
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2 tablespoons ground coriander 8 garlic cloves, crushed
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2 teaspoons sea salt
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3 tablespoons extra-virgin
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olive oil
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1⁄2 teaspoon cayenne pepper
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2 teaspoons ground turmeric
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1 teaspoon ground ginger
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1 teaspoon freshly ground
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black pepper
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2 teaspoons ground allspice
Israeli Salad
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2 Lebanese cucumbers, diced
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2 roma tomatoes, deseeded and diced
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1 bunch of flat-leaf parsley, leaves picked and finely chopped
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1⁄2 red onion, finely chopped 3 tablespoons extra-virgin
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olive or avocado oil
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1 tablespoon apple cider vinegar finely grated
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zest and juice of 2 limes
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sea salt and freshly ground
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black pepper
Method
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To make the Middle Eastern marinade, place all the ingredients in a large bowl and mix well. Add the chicken and mix with your hands to coat evenly. Cover and place in the fridge to marinate for at least 30 minutes or up to 3 hours.
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For the Israeli salad, place all the ingredients in a bowl, season with salt and pepper and mix well.
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Preheat the barbecue grill to medium–hot.
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Place the chicken on the grill, close the lid and cook for 4–5 minutes
on each side or until cooked through and golden with nice grill marks. Transfer to a wooden board, loosely cover with foil and leave to rest for 5 minutes. -
Serve the chicken on a platter, topped with the Israeli salad and with lemon wedges for squeezing over.
This recipe is an excerpt from Luke’s new cookbook, Barbecue This!, available now wherever good books are sold.
