Dice the chicken breasts into 3×3 cm pieces, prepare a yoghurt marinade with chicken seasoning and let it rest in that. After 30-40 minutes, thread the chicken onto the skewers and cook them on the Hibachi. The yoghurt dressing should be prepared with salt, pepper, some garlic and freshly chopped…

The marrow-bone is non other than the shank bone of the cow, which is cut lengthwise by the butcher, this way the smoke can really penetrate the marrow. Prepare the bones, dip both ends in salt, so the marrow will stay in the bone during cooking. Meanwhile, preheat our charcoal…