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Found 3 results

  1. 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.
  2. This is perhaps a little bit of an unusual meal to cook on Super Bowl Sunday but there was a Throwdown going on and I just couldn’t get to this until today. I'm very glad I did. I had purchased some chicken thighs and deboned and skinned them last night. I also made up some Tzatziki sauce to go with this. (Link below) http://www.kamadoguru.com/topic/26297-tzatziki/ This morning I gathered my ingredients for the kebab marinate. (From Chef John on FoodWishes.com with a few tweaks) Here are most of them: Into a large bowl and mixed. I placed the chicken in the marinate being careful to get full coverage on every piece. I placed this in the fridge to rest for 6 hours. After they were marinating I made up some Persian rice. Here are the ingredients. (Thanks bosco) And here it is done. Our guests arrived around 3:15 and I set out some freshly made guacamole and chips for an appetizer. Around 4:30 I broke out the chicken and skewered them. Placed on the grill direct, flipping every 3 to 4 minutes. (Smell was incredible) We heated up some Naan and some Pita bread to go with our meal. I broke out my largest platter and served it up family style with the Persian rice, some cucumber, Hummus, grilled tomatoes, Tzatziki, Kalamata olives and some baby pickles. Close up of the Kabab. Money shot. Taste was fantastic. The meat was so moist and flavorful and went perfect with all the sides. Thanks for looking.
  3. After viewing the post made by SmoothSmoke in June on his kefta kebabs (http://www.kamadoguru.com/topic/5397-kefta-kabobs/#entry49960), I just had to cook some of these. My son used his basic recipe with some amendments based on web browsing on kefta kebabs with regard to the seasoning portfolio. We used fresh garlic, added fresh chopped cilantro, grated onion and a pinch of nutmeg. The onion adds both flavor and moisture. We adjusted quantities as these were actually made with ground beef (~2 lbs) and turkey (~1.6 lb) as I did not have the opportunity to get to the market here that has ground lamb. It made 16 skewers – 8 to 9 inches of kebab on each. The meat rested in the fridge for a few hours after seasoning and mixing to develop the flavors. After forming the skewers we set the tray in the freezer for about 10 minutes to firm them up again. I chose to use long bamboo skewers that I had on hand and presoaked. These worked really well as they fit nicely on Big (Red) Joe. It was also easy to turn them and move them around using tongs. For this application maybe even better than the long flat metal skewers as I could pick and place depending on the hot spots in the charcoal bed and each person could get their own skewer when served. It worked out that 2 skewers per person was enough to eat. The cook was at about 375 degrees for 4 minutes on the first side lid shut, then turn over for 3 minutes lid shut at about 400, the open lid, bump temp up to about 450-475 and turn as necessary to get a nice finish to the cook for about 2 more minutes. Made a tabbouleh and some tzatziki as an accompaniment and toasted the pita bread on Joe at the end of the cook. First time doing these for me and they were enjoyed by everyone - and in many ways they were better than a lot of them I have had when travelling in the usual countries where they are served. Thanks again to SmoothSmoke for triggering this cook at the Smokehowze. After all, sharing the cook and kicking off ideas is a most rewarding aspect of this forum. Teaser Photo here: : Detailed Photos here: http://s1363.photobucket.com/user/smokehowze/library/Kefta%20Kebab%208-27-13
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