Barbecued rabbit with citrus and spices

The Maltese love a good barbecue but by the end of the season we tend to get a little bored of the usual suspects that go on the grill. A barbecued ribeye steak rocks but sometimes we just want something a little different. Nick Formosa barbecues rabbit with citrus and spices


  • 1 rabbit, chopped in pieces


  • 1½ tbsp coriander seed
  • 1½ tbsp cumin seed
  • 160ml honey
  • 2 oranges, zest and juice
  • 1 lemon, zest and juice
  • ½ cup olive oil
  • 1 tbsp fresh ginger
  • 1 bunch fresh mint
  • 1 bunch fresh coriander 
  • 2 tsp black and white peppercorns 
  • 3 tsp rocksalt 

Summer zesty salad

  • Any greens (rocket, spinach, watercress)
  • 1 orange, juice only 
  • ½ orange, zest only
  • 5 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 1 tbsp honey 
  • 1 tbsp red wine vinegar
  • Radishes
  • Feta cheese 


  1. Whizz all the marinade ingredients in a food processor and pour over rabbit.
  2. Leave rabbit marinate overnight in fridge. (This can be reduced to 2 hours).
  3. Pre-heat oven to 140°C or 120°C (fan oven). 
  4. Place the rabbit and marinade in a cast iron dish with a lid and cook it for 40 mins.
  5. Light up the barbecue and finish the rabbit on the grill until charred, make sure to keep on basting the rabbit so that it won’t dry up. 
  6. To make the salad simply mix all the ingredients together and serve. 

This recipe first appeared on Gourmet Today, August, 2016.

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