Looking to make amazing kebabs on your Big Green Egg? The Big Green Egg Hanging Chicken Skewers Recipe is simple yet delicious. We haven’t better hanging skewers since being on top of a hotel in Prague at minus 10 degrees Celsius!
Prepare Your Chicken
We kept this very simple.
Big chunks of chicken, some wanted veg and herbs, the others just had a lot of salt and pepper to ensure the chicken was properly seasoned. The longer you can leave the chicken sitting in your seasoning and herbs before you cook, the better it will tast.
Here are our kebabs before they went into the Big Green Egg.
Light The Big Green Egg
Before lighting the Big Green Egg, remove the top cover and air vent just by wiggling it up and off, as this is where you are going to hang your hanging chicken skewers from (see the next image).
Once you have done that, light the Big Green Egg in the usual way. If you would like help with this, see our How To Light The Big Green Egg Guide.
The Right Temperature For Hanging Chicken Skewers
We were aiming for around 200 – 220 Degrees Celsius, but without the top valve, it was a little more tricky to control just using the bottom air vent, but it was all good in the end.
