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Found 2 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. I am gluten-free and adding a kamado to my cooking tools has been great. I have a gasser that has sat unused since we go the kamado and it has been used every month since we have owned it. I have made delicious burgers, spatchcocked chickens, several pork roasts, pork butt, turkey breast, smoked chicken and pork sausages but not Persian foods. I have made bacon from fresh side, pastrami from packaged corned beef (too salty, need to re-do) and canadian bacon (a new favorite). I was introduced to Persian food as being naturally gluten-free and I want to learn more about this. Does anyone here have any experiences with Persian, Iranian or any other culture where wheat is not the dominant feature in food?
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