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.
1tbsp lemon juice
5tbsp orange juice
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.