Jamie's BBQ Chicken Skewers and Flatbreads | Jamie x Weber

This is my next level chicken skewers cooked on the Weber Q Plus. It's a beautiful lunch or dinner, you're gonna love it. Let's get cooking. So first up take the capsicum, stick your thumb where the stalk is and just tear the capsicum into little pieces like this. Let's open up the Q Plus and I'm going to put these directly onto the grill. For me I love this kind of cooking outside. You know the brilliant thing about the Q Plus is you really can take it anywhere, it's super portable, you can get it in the back of the car. I really like cooking on it, there's loads you can do. Take the zucchini and just use a little peeler to give you these beautiful little slices. They hardly need any cooking, so you just want some nice little bar marks and that will make them really nutty and sweet and delicious. So I'm just going to put the lid down every time I use it, it just cooks much, much faster. I'm using fennel here. Straight on the barbie. You can see already these bar marks. This zucchini needs hardly any cooking, so we're giving it a gesture of heat and a gesture of char. As they all become delicious and charred, what we can do is put them into a lovely dressing. So for that dressing I'm going to use three parts cold pressed extra virgin olive oil with one part lemon juice or vinegar. So I'm going to use lemon juice. Season it with some salt and pepper and it's really nice with just a little bit of chilli flakes as well. Delicious. And then literally once you've got that dressing, you want the dressing to be a little bit too salty and a little bit too lemony. And then because most of these veggies are made up of water, that's going to balance out when you marinate it. Fennel tops, they can go in. We can take some basil, season it with some sea salt, a little pepper. Absolutely delicious. So look at that. That is a beautiful veggie side. It can be served warm or cold. You can have it the next day. This when you dress it would be amazing on a pizza. It would be amazing in a frittata or a quiche. Like this is a beautiful way to prepare seasonal veggies with a little grill on the Q plus and a nice little dress. So look, first part done. The next part, the chicken and this is very clever. So for these next level chicken skewers, I'm going to create a really simple stuffing and for that I'm going to use a little bit of ground almonds. Just a little handful goes in right. That's going to give a beautiful flavour. We'll season it with some pepper and some salt. I'm using thyme today. Look at this beautiful thyme. Just pick that in. So beautiful. Lemon thyme this is which is really, really nice. Then I'm going to take a little bit of parmesan. Wonderful seasoning. Umami. I'll take a little bit of garlic, some chilli flakes and then a little olive oil and then last but not least, got some lovely sun-dried tomatoes here. Super sweet, nice sort of sunshiny flavours. I love it and if you wanted to put anchovy in there, capers, you know beautiful olives. You can have fun with this stuffing and then just a little bit of lemon zest and add a little bit of juice. So this is a stuffing that you can use for all kinds of meats. Just move it up with your fingers like that and you can see it come together with a little paste and that's going to taste fantastic. Next up, what I want to show you, we've taken chicken thighs, boneless. You can get them from the market, the supermarket and I've laid out a piece of prosciutto. That's just to hold it together. I've got the chicken thighs like this all kind of opened out. Then I've got this stuffing here and this is all seasoned up and beautiful. I just pack that in. So chicken thighs, super available, really good value and this is a fantastic way to stretch it, make it more delicious and make it feel really fancy. So these are the Weber skewers. They're really good. You've got two of them like that. By having two, what it's going to do is just give you a little bit more stability in the things that you're skewering. So I'm going to go through it like that and last but not least, this one here. We'll go straight on to the bars. What we want to do is get some character and some crispiness on the chicken. What I like to do is use a rosemary or thyme brush just to kind of like baste it with a little oil, take care of it, put flavour on. You can control the heat. If you want to take it down a little bit, you can do that. So what I want to do is get the prosciutto and chicken really crispy and gorgeous, but of course those chicken thighs need more cooking. So what there is, is a cool little accessory that will help you kind of turn your grilling into roasting, which is very cool. So this is a convection tray and trivet. So I'll take the chicken, put it onto the trivet, take some of this thyme and just kind of put this around like that and I'll take this and put this straight onto the Weber Q plus and close the lid and we go from direct grilling to roasting and you've got all the control here, high to low and we've got the thermometer here, so you really can't get it wrong. So I'm going to cook this for about 35-40 minutes at 180 degrees. I'll keep an eye on it, I'll control it like this and then you're going to get the most gorgeous, golden, crispy chicken that's really moist and delicious. Then I've got a nice little treat to show you. So I've got some sour cream here and I'm just going to take some lemon juice and just squeeze a nice amount in there, most of it went on the board. So just stir that lemon juice through the sour cream and that's going to be amazing. The chicken has had about 40 minutes, let's have a little look. It looks beautiful and you can see how that convection tray has just stopped the chicken burning, but allowed it to roast. Very cool. So let's get this chicken out and then onto our board here, look at that. Then what I really want to do is while this chicken just rests for a second, is take this flatbread and I'm just going to lay it like that, straight on top. I'll turn this down now. Two beautiful flatbreads, go in, lid back down. With this just take a little bit of honey, so think of that garlic, the almonds, the parmesan, the crispy prosciutto, the thyme and a little squeeze of lemon juice. Look at that, come on. Also one of the great things about these skewers is I can get this knife and I can run the knife all the way down the middle of the skewer and then remove it like this and what's brilliant is I can just show you the inside. Look how succulent that is. That is beautifully cooked chicken, pearly white, juicy as you like but you've got the gnarly crispiness on the outside. Just look at that for a picture. So amazing chicken, some beautiful veggies, we've got the lemon sour cream and some flatbreads coming our way. Look how beautiful that is, come on guys. How good is that? Then we'll just top it with that beautiful lemony sour cream, just back spoon it in and around. Then we'll take some of these incredible grilled veggies. Look at the colours and then you can take this chicken, you can see just how juicy it is. Finish that with some lovely herbs and I think that's something really special. Some more bread, more chicken, more veggies but look at that, that is a picture. Imagine just diving into that, tearing it apart and tucking right in there. Beautiful. So if you want the recipe for this or you want to find out how you can get your hands on one of these incredible little barbecues then just go to Weber.com.