LYDIA SCHIAVELLO

ADAM D’SLYVA’S PAPRIKA SPATCHCOCK

Spatchcocks make for the perfect barbercue meat as they will cook evenly through and develop a wonderful smokey taste. A great dish to share with your family this weekend

INGREDIENTS

4 Spatchcocks
4 Garlic Cloves
Thyme
2 teaspoons Paprika
200ml Olive Oil Salt

METHOD

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