LYDIA SCHIAVELLO

  • 4 Spatchcocks

  • 4 Garlic Cloves

  • Thyme

  • 2 teaspoons Paprika

  • 200ml Olive Oil Salt

  • Finely chop the garlic and thyme.

  • Coat the spatchcocks in olive oil.

  • Sprinkle garlic, thyme, paprika and salt over the spatchcock and toss to coat well.

  • Place spatchcock skin up on a hot barbecue and cook for 10-15 minutes.

  • Turn and cook skin down for a further 5-10 minutes or until cooked through.

  • Remove from barbecue and place on a large tray to serve.

INLYDIA'S KITCHEN 2020 DATES

Cart (0)‏
  • Facebook
  • Twitter
  • YouTube
  • Instagram

LYDIA SCHIAVELLO PTY LTD - ABN 63869466971 - COPYRIGHT 2020 - ALL RIGHTS RESERVED

Cart (0)‏
  • Instagram
  • Facebook
  • LinkedIn
  • Twitter
  • YouTube