Tandoori Rabbit legs are good, as are Seekh kebabs
There was a period when I was supplying a local restaurant with rabbit, but they only wanted the saddles. They paid a lot for them, more than the local farm shop pays for a whole skinned bunny, so I had to do something with the rest. That meant at any one time I could have up to a hundred bunnies quarters left over, so I would bone the shoulders, skirt and forelegs, mince them with a couple of ounces of pork fat per pound, and make them into kebabs. Packet Seekh kebab mix is great, but of course you can make your own with garam masala, fresh green chillies, green pepper, onion and coriander. Mince very finely and combine all the ingredients before threading sousage shaped kebabs onto skeweres, par-cooking them for 15 minutes in a moderate oven before finishing them off on the BBQ.
The back legs were slashed to the bone with a sharp knife, marinaded in Tandoori spice mix, wholemilk yoghurt, lemon juice, garlic and ginger for at least two hours, preferably longer, then part cooked in the oven for twenty minutes before finishing on the BBQ. As you bake them in the oven they produce a clear liquid which is all the fat from the yoghurt. Keep this to one side and splash it onto the coals a spoonful at a time closing the BBQ lid to maximize tandoor style smoked flavor.
Both of those are best served with shop bought naan breads or roti, brushed with garlic butter before being heated on the BBQ rack itself.