Barbecued chicken & prawns with lettuce & mushrooms

Cook like a pro with Gordon Ramsay's hottest barbecue recipe

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Gordon Ramsay

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Recipe by Gordon Ramsay

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes plus marinating

Video tutorial: Preparing prawns

Prepare the chicken by butterﬂying the pieces. To do this, lay the ﬁllet on one side and cut into it horizontally so you can open it up like a book. Open it up and then roll it out with a rolling pin to thin it - don't bash it or you will just break up the ﬁbres and destroy the texture. Bring the stock, thyme and garlic to a simmer and add the chicken - breasts only need a minute but thighs or drumsticks will need 4-5 minutes. Lift the chicken out and put it into half the yoghurt marinade (see recipe below); it will absorb more ﬂavour if the chicken is warm. Put it in the fridge to marinate but don't leave it too long, or the marinade will break down the texture of the meat too much - an hour will do.
You can either cook the prawns singly or thread them onto skewers. Peel them, leaving their tail pieces on and pull out any dark threads of gut as these are gritty. Tip the prawns into half the chilli, lime and soy marinade (see recipe below) and chill until you need them. Like the chicken, don't leave the prawns for too long or the acid in the marinade will start to 'cook' them and change their texture.
Turn on or heat your barbecue. Oil the bars to stop them sticking, the oil also helps concentrate the heat. I've got a large barbecue so I can cook everything at once without rotating it, if you haven't, then cook in batches - veg ﬁrst, then meat, then prawns.
Lift the chicken out of the marinade and shake off any excess, then put it on the barbecue grill and leave until it is cooked and starts to lift off - this will only take a minute or 2. The mistake most people make is to try and turn meat before it unsticks itself. Brush over some of the unused marinade, then turn and cook for another minute or so. Put the prawns on another part of the barbecue, they'll need a maximum of 1 minute on each side. You want them to be crisp on the outside and slightly translucent, but not raw in the centre. Brush with a little of the unused marinade just before you take them off. Dip the lettuce heads in the rest of the unused yoghurt marinade and cook them brieﬂy, then do the same for the spring onions. Dip the oyster mushrooms in the remaining unused chilli, lime and soy marinade and cook them brieﬂy. Brush with more marinade as they cook.

Chilli, lime & soy marinade

Mix 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sweet chilli sauce, 2 tbsp ketchup and the zest and juice of 2 limes, add Tabasco sauce to taste. Season it well. Add a little water if it is too thick.

Yogurt marinade

Whisk 3 tbsp yogurt, 3 tsp ground cumin and 2 tsp turmeric, adding enough olive oil to thin it a little. Add a splash of water if it is still too thick, it should be the consistency of double cream. Season well.

Recipe from olive magazine, August 2005.

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Ingredients

4 chicken breasts
1l chicken or vegetable stock , made up with 1 sprig thyme and 1 crushed garlic added
24 prawns
1 cos lettuce or little gem lettuce, quartered
12 spring onions , trimmed into lengths
12-16 oyster mushrooms
yogurt marinade and chilli, lime and soy marinade (see recipes below method)

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