Grilled Rabbit

  • Serves: 3-4

    Ingredients

    • 1 rabbit, cut into 7 to 8 pieces
    • ½ tbsp salt
    • ½ tbsp ground black pepper
    • 1 tbsp smoked paprika
    • 70ml (¼ cup) extra virgin olive oil
    • 2 rosemary sprigs
    • 3 tbsp fresh thyme leaves
    • 10 garlic cloves, smashed
    • Zest of 1 lemon

    To Finish

    • Flaky salt
    • Lemon wedges

  • Prep Time: 10 minutes

    Cook Time: 20 minutes

    Method

    1. Score the rabbit pieces all over and then rub the salt, pepper, paprika and one tablespoon of the olive oil all over. Let sit while you prepare the rest of the marinade.
    2. In a pestle and mortar, pound the garlic, lemon zest, thyme and rosemary into a thick paste and add the remaining olive oil.
    3. Rub this all over the rabbit pieces and allow to marinate for at least 30 minutes or overnight. The longer the better!
    4. Fire up the Doori and wait until the temperature has reached at least 220°C/428°F.
    5. Skewer the legs and the rest of the rabbit separately as the legs take longer to cook. To protect the meat from the hot coals below and to stop the rabbit pieces from sliding off, place halved potatoes at the end of each skewer. The potatoes are great served alongside the rabbit!
    6. Place the leg skewers in the tandoor first for about 5 minutes and when the meat begins to sizzle, add the remaining skewers.
    7. Cook for about 20 minutes or until the internal temperature of the meat reaches 71°C/160°F. Baste the rabbit with any leftover marinade at the end of cooking.
    8. Allow to stand for 5 to 10 minutes before serving. Serve with the potatoes and lemon wedges that can be squeezed over the rabbit at the table to taste. Don't forget the flaky salt!