Cooking on a Cyprus Spit Roaster

Customer of the Month

If you follow our Facebook page, chances are you've seen some of the delicious meals one of our keen Cyprus Grillers, Bobbie Baxter, has shared. It seems like every couple of weeks, Bobbie is making the rest of us jealous by posting her mouth-watering photos. Whether it be split chickens, legs of lamb, roast veggies or roast pork with crackling, she's done it all. Bobbie is so passionate about cooking on her Cyprus Spit, she even talked her 2 best friends into buying one!  

Cooking on a Cyprus Spit Roaster

Here۪s one of Bobbie's many recipes - Chicken Skewers and Roast Veggies :

  • Chicken thighs - slice into 3 equal strips and then each strip into thirds. Thread the chicken onto the skewers, leaving around 5cm at either end. 
  • An array of veggies - sweet potatoes, washed potatoes, carrots and a large onion - all with the skin on  and double wrapped in foil
  • Corn cobs cut into thirds - To make it easier to put the corn onto the skewer, gently twist the skewer through the corn. Twisting lessens the risk of damage to the cob and kernels, as well as making it easier to get onto the skewer

Cyprus Spit Roaster in action

Chicken marinating baste

  • 1/2 lemon juice
  • 1/2 olive oil
  • Freshly ground pepper
  • Salt

Corn marinating baste

  • 2 teaspoons melted butter
  • 1 teaspoon olive oil
  • Sprinkle of salt and pepper

 

Getting it perfect

  1. Ensure there is a nice, even, thin layer of coals all over.
  2. Place your vegetables wrapped in foil onto the hot coals.
  3. Place your chicken skewers into the skewer rack & start the motor immediately so they begin turning.
  4. Brush your chicken baste with a silicone basting brush evenly over the entire length of the skewered meat.
  5. Keep an eye out that you are getting a nice even colour along all skewers.
  6. Turn your vegetables a quarter turn every 10 minutes or so, depending on their size.
  7. Once your chicken is starting to show the first signs of browning, add your corn cob skewers.
  8. Baste corn cobs at the beginning of cooking, then once more after 7-8 minutes.
  9. After approx. 10 minutes from the second basting, remove the corn cobs & check roasted vegetables are ready.
  10. Remove veggies & gently move around coals to pile up under your skewers evenly, being careful as they are roasting hot! Literally!
  11. Allow skewers to brown well over the coals. This will give them an almost crunchy yet sticky, rich texture on the outside. The meat inside will be deliciously juicy & tender!
  12. Remove chicken skewers from the heat & serve at the table with roasted vegetables & corn.

Chicken skewers cooking on a Cyprus Spit Roaster
Bobbie says, "I can guarantee no one will knock back any of this meal AND those who have never tried roasted onion are in for a REAL sweet treat!"

Bobbie's Tip for Beginners

"Use a mix of Charcoal AND Heat Beads. The Charcoal burns hot and fast and gives an amazing flavour. The Heat Beads burn hot and slow, giving long-lasting heat."
In this meal, Bobbie used slightly fewer beads to cook just to ensure there isn't too much forced heat on the vegetables, which would cause them to burn. "When cooking a larger roast, I use a higher bead-to-coal ratio at the beginning, which allows me to continue adding a few lumps of coal throughout the cooking process due to the beads burning more slowly."

If you want to try this at home for yourself, you'll need a Cyprus Spit (Bobbie uses the Deluxe model).  

Here are a few more photos Bobbie has shared with us since investing in a Cyprus Spit over a year ago

Pork and veggies cooking on a Cyprus Spit RoasterDeboned leg of lamb cooking on a Cyprus Spit Roaster This photo shows a sliced meat

 

HELP PLEASE: We need volunteers for our upcoming newsletters. If you don't mind sharing a photo of yourself and a recipe, we'd appreciate it if you'd get in touch. Our newsletter subscribers and Facebook audience love reading other people's stories and seeing their photos. It's also a great way to show newbies that if you can do it, so can they. If you can help, please give me a call on 1300 002 771. 

Author Name

by: Rhiannon Peterson