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Hi guys,its been a long while since i posted on this website.I have kinda forgot about my vision grill over recent years and have been using my pellet and gas grill more often because of laziness, but this season i have decided to get as much use out of my kamado as possible. I recently went back home to Ireland and was reacquainted with one of my favorite post pub foods...the Chicken shish kebab from a persian place called zaytoon. The chicken shish is chicken marninaded in spices and yogurt and cooked over charcoal,served with salad,garlic sauce,chili sauce on what seems and tastes like a large naan bread.The naans are cooked in a large stone like oven and i thought the kamado would be a perfect substitute if i got the right recipe.Thanks in advance. ps here is a video of the recipe for the chicken marinade,this guy has got a lot of great videos for various middle eastern kebab recipes.
I'd thought I'd share some of our adventures with the Kamado. Most recipes will have some Indian, Kiwi or Kenyan influence. They will probably be fairly basic at first (so bear with me) and will add to this post as we get more adventurous with the cooker. Hope this helps some people out there. I'm not real good at taking photos so you may have to use some imagination. All my recipes will be vegetarian but some will be marked (J) as Jain approved. Wikipedia has a good section on Jain Vegetarianism, however in my context it's basically whatever the mother-in-law will eat, so the recipes won't be 'strictly' jain. Pizza This is more about method than anything, we made a 3-5 mm thick base and loaded up on toppings. Base cooked well and toppings too. Didn't take any pics though. We didn't have a 'deflector' as such and just chucked a pizza stone on the standard grill and used a thin metal pizza pan (with holes) on the grill extender. Worked perfectly though. Temp was ~ 250C and took 12-15 min to cook. Results were great, crowd favourite was mushroom, olive, chillis and vege mozzarella (J) Dough recipe was as follows: 2 cups wholemeal self raising flour 2 cups white floor 2 teaspoons yogurt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 tea spoon sugar Water to knead dough Keep covered in the oven for a couple of hours. Sweet Potato (Kenyan [Mombasa] street style) Roast with lid closed at ~200C for 15min then open lid and high heat (i.e. bottom vent fully open) for 2-3 min until outside is charred slightly. Cut in half lengthways (but not all the way through) and put chilli powder and salt and a healthy dose of lemon. Cassava (Mogo) is the traditional potato used, so if you can find it, use it instead Sweet Corn (Kenyan [Mombasa] street style) Roast sweet corn with bottom vent fully open until kernals are slightly black, Coat with chilli powder, salt and lemon.
Hey folks, New user here. Not only to the forums, to smoking but also grilling. I'm actually Indian by birth(living in Minnesota for the last 10 years and the US for 14+). I've always been fascinated by Indian curries and cook them rather well, and one thing I always wanted to learn was tandoori cooking, which I had no experience with. Sure I can prepare the pastes and marinate things..but..if i can't cook them well, it's worthless I was planning on making my own Indian tandoor at my new house(finally had some space), and wanted to line a metal drum with clay or bricks, create a latched door at the bottom of the drum and basically fire it at high heat to bake the clay. Well, walking around at Lowes, I saw this Acorn grill sitting there, wife found the aesthetics pleasing, was happy to spend $300+ on it instead of withstanding the nightmare of me rigging up a rig of my own. I'm sure it would have been a couple of bucks cheaper than the acorn(the drum tandoor/grill)..but...hell, for ~$300, I thought i'd give it a shot. Well, to say the least I'm relatively surprised. I made my first tandoori chicken today. Had a mishap early on, didn't realize that my skewers were too long, and the chicken basically slipped through it etc, etc, I ended up putting it on the grill, baked it for about 50mins @ ~290-320 and it worked out purrrrfect. Moist and delicious. I'm planning on the following in the future: 1) Rigging something up to hang skewers to cook food(tandoori chicken or indian/mugal kababs) 2) Controlling the temprature better. In India tandoor cooking is an art mastered by a few, a lot of them being traditional cooks. I doubt I'll find temprature ranges for various recipies anywhere, I'll just have to experiment a LOT. 3) Write a small database(that I might publish, maybe a flat file, nothing complicated) of Indian food and recipes+temps/times Regardless, great being here, have read the forums and the knowledge and techniques are immense . You folks have a great one. Cheers-T Here is the first dish--1st and it was fantastic: