Roast chicken on a skewer with zucchini bacon rolls and country potatoes

➊ Rub the roast chicken all over with the BBQ seasoning, then attach it to a skewer set. Put the potato wedges and vine tomatoes in a pan, drizzle with olive oil and season with salt and pepper. Put the skewer in the appropriate holder on the grill and grill the chicken to a core temperature (measured in the breast area) of 72-74 °C - whether over direct or indirect heat depends on the grill used. We grill the meat directly over charcoal embers and ensure there is enough space between the food and the embers so that the chicken does not burn on the outside while it is not yet cooked on the inside. We also place the pan underneath the skewer to protect the chicken from excessive heat.

➋ For the zucchini bacon rolls, use a vegetable or cheese slicer to slice the zucchini into thin strips until you can see the seeds in the middle. Then brush the strips with olive oil and sprinkle one side with the spice mixture, then with the grated Parmesan. Now lay 2 strips of bacon together lengthways and place a strip of zucchini on top of each one, with the Parmesan side facing upwards. Roll up and secure each end with kitchen string. Each roll is now about 4 cm wide. Cut in half to create 2 smaller rolls.

➌ Heat some olive oil in a pan and fill it completely with the rolls - if the pan is too big, you can use pointed peppers as spacers so that the rolls don't tip over during cooking. Pour the BBQ sauce over everything and sprinkle with some Parmesan. Cook in the indirect grill zone at around 180 °C for 40-60 minutes; the bacon should brown a little. Add some smoking wood to the embers to taste.