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Found 8 results

  1. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki. Link to recipes: The next day I broke out my vertical spit. And loaded it up with the Shawarma and topped it with a nice thick slice of red onion After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in. I checked on it after about 25 minutes and knew it could go much longer. After about 1 hour I started getting everything ready. I cut up my veggies and got the Tzatziki out. I also set up my craving station. Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado. I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. SO GOOD! Thanks for looking.
  2. In a reply to shuley, when I introduce my new Red Kettle, I stated “I use the kettle mostly for fast grilling style cooks (Hot Dogs, Hamburgers, Carne Asada, shrimp) So I haven't really tried to control the temperature to much” Well I decided to try a longer cook and see how it held a temperature. Chicken is my wife’s favorite and I like to mix it up so for this Kettle Experiment I went with Chicken Shawarma. Started out the night before making some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Here is the grated cucumber that I tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber. The next day I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. I then broke out the boneless / skinless chicken thighs I got that were on sale. I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds. The thighs now went into pool for a nice long rest. Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Here is the start of the blending process. Then some Persian Rice. 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. I tightened up the stops to help keep in the marinade and juices. and placed them on the grill. My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that for the entire 75 minutes of this cook. Flipped them after 5 to 6 minutes. After a while I moved them over the coals so I could develop some char that Shawarma should have. Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife and company loved everything. Thanks for looking.
  3. Been meaning to record and post this for a couple months. Finally did it although I ran out of fresh rosemary and had to use my stash of dried. This is so good. I may never go out for gyro ever again! Gyro Portion: 1 lb ground lamb 1 lb lean ground beef 1 medium red onion, minced, strained through cheesecloth (~1 cup after straining) 4-5 garlic cloves, minced 3 Tbsp fresh rosemary, minced (or 1 Tbsp dried and crushed) 1 Tbsp dried marjoram (or 3 Tbsp fresh, minced) 2 tsp coarse salt 1/2+ tsp black pepper Mix all well in stand mixer then process into a smooth paste (in batches) via food processor. Pack tightly into a log shape. Roll up tightly in plastic wrap. Refrigerate until ready to cook. Cook on kamado indirectly at around 325-350 deg F turning at least once until 170-175 deg F IT. Should take between 1 and 1.5 hours. Tzatziki Portion: The tzatziki sauce was: 2+ cups pre-strained plain greek yogurt 1 seeded and chopped cucumber, strained through cheesecloth. 2 cloves minced garlic 2 Tbsp olive oil 1 Tbsp red wine vinegar 1/2 tsp salt 1/2 tsp dried dill (or 1.5 tsp fresh)
  4. Hi all, Here is a recipe for my tzatziki sauce to go with my gyro recipe (linked below as well). Been meaning to post this for a couple months now and just now got around to it. Ingredients: 2+ cups pre-strained plain greek yogurt 1 seeded and chopped cucumber, strained through cheesecloth. 2 cloves minced garlic 2 Tbsp olive oil 1 Tbsp red wine vinegar 1/2 tsp salt 1/2 tsp dried dill (or 1.5 tsp fresh) Directions: Mix all together. Refrigerate until ready to top your gyro. Here is the link to the related gyro recipe: http://youtu.be/Nlc9fWFNS7M
  5. 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.
  6. Ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, seeded, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Peel and seed the cucumber. Coarsely grate it into a bowl and add salt and let it sit for 10 to 15 minutes to leach out the liquid. While that’s sitting scoop out the Greek yogurt into a bowl and add the other ingredients and stir. Now take the cucumber and place it in a cloth napkin and ring out what ever liquid is left and then add it to the yogurt mix and stir. Let it sit and get happy for a minimum of 2 hour but overnight would be better.
  7. Family meal today. Homemade gyro on the kamado with homemade tzatziki. Fresh rosemary made a huge difference. Definitely doing this one again!
  8. Hello fellow KG forum members! After seeing Rak's post where he detailed the process for creating a Gyro in your own home, I realized that I just had to try the same thing out for myself! I absolutely love Gyros and can't get enough of them. Whenever I see them at the county fair or at a restaurant around town, I immediately go into "I want a gyro right now" mode. A little over a week ago, I rounded up the ingredients and started the process. After creating the log-o'-gyro-goodness, I wrapped it in plastic wrap and let it meld for 24 hours. Onto the grill it goes! Here's what it looks like after hitting the internal temperature. This log was definitely not as pretty as Rak's log, but since you're going to slice it up, it really didn't matter. Here's two pounds of gyro heaven just waiting to be pitafied!!! After heating up the pita bread and slathering on a layer of tzatziki sauce, on went the gyro meat and a little onion and lettuce. This is EXACTLY how I like it! The taste was 100% equivalent to what I've tasted before and I know that it's correct because I just had my taste buds calibrated. If you're into gyros like I am, give Rak's recipe a try. I guarantee that you won't be dissatisfied!!! If you are, well, then he'll give you your money back! Here's the original link to Rak's post: http://www.kamadoguru.com/topic/24960-gyro/ Thank you for looking and enjoy!
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