sumac, rosemary and chilli grilled spatchcock

  • 2 tablespoons sumac
  • ¼ cup finely chopped rosemary leaves 
  • 1½ teaspoons dried chilli flakes 
  • 1 tablespoon sea salt flakes 
  • 4 x 300g spatchcocks, trimmed and halved 
  • 1 tablespoon extra virgin olive oil 
  • 4 flatbreads
  • natural Greek-style yoghurt and watercress sprigs, to serve
  1. Place the sumac, rosemary, chilli and salt in a small bowl and mix to combine. Rub half the sumac mixture over the spatchcock. 
  2. Preheat a char-grill pan or barbecue to medium heat. Brush the spatchcock with the oil and cook, skin-side down, for 12 minutes, turning halfway, or until charred and cooked through. 
  3. Cook the flatbreads for 1 minute each side or until charred. Sprinkle with the remaining sumac mixture and serve with  the yoghurt and watercress. Serves 4.
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Tags: barbecue, grill,

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