Use this recipe on your spit with charcoal.Scandrew wrote:Any further recommendations?
Just purchased a mini-spit from Anaconda ($60, 50% off) and am wanting to make charcoal chicken like they do in the Lebanese places. i.e El Jannah, Awafi, Habibs w/ garlic sauce, etc.
I attempted it the other day, the meat was smoky/tasty on the outside but the charcoal/saltiness flavour didn't seem to penetrate deep into the meat. Maybe a brine is in order.