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

Rub the chicken all over with BBQ seasoning, then secure it to a rotisserie spit. Place potato wedges and vine tomatoes in a pan, drizzle with olive oil, and season with salt and pepper. Insert the spit into the appropriate holder on the grill and grill the chicken until it reaches an internal temperature (measured in the breast area) of 72–74 °C (160–165 °F) – whether over direct or indirect heat depends on the grill used. We grill the meat directly over hot coals, ensuring sufficient distance between the chicken and the coals so that the outside doesn't burn while the inside is still raw. We also place the pan below the spit to further protect the chicken from excessive heat.

➋ For the zucchini and bacon rolls, use a vegetable or cheese slicer to shred the zucchini into thin strips until the seeds are visible in the center. Brush the strips with olive oil and sprinkle one side first with the spice mix, then with the grated Parmesan cheese. Now, place two bacon strips lengthwise next to each other and top each with a zucchini strip, Parmesan side up. Roll up and secure each end with kitchen twine. Each roll will now be about 4 cm wide. Cut in half to make two smaller rolls.

Heat a little olive oil in a pan and fill it completely with the bacon rolls. If the pan is too large, you can use bell peppers as spacers to prevent the rolls from tipping over during cooking. Pour BBQ sauce over everything and sprinkle with a little Parmesan cheese. Cook in the indirect heat zone of the grill at about 180°C (350°F) for 40–60 minutes, until the bacon is lightly browned. Add some smoking wood to the coals, if desired.