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The chilli heat of Zhoug is tempered by the yoghurt and the natural sweetness of orange to make a versatile marinade for BBQ and grilled meats. You could also use it as a dressing for grilled vegetables by increasing the amount of yoghurt.
4tbsp Zhoug
5tbsp yogurt
1tbsp lemon juice
5tbsp orange juice
¼tsp salt
500g cubed lamb or chicken
Metal or wooden skewers
Combine the Zhoug, yoghurt, lemon and orange juices and the salt in a bowl and stir well.
Place the meat in a container and pour the marinade over, then mix so that all of the meat has been covered. Seal and place in the fridge for at least 2 hours or ideally overnight.
When ready to cook, thread the meat onto skewers (if using wooden skewers, soak beforehand so that they do not burn).
Grill on a hot bbq for 2-3 minutes on each side, or until nicely coloured and charred on the outside and cooked all the way through. Remove and allow to rest for 2 minutes.