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.
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.
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)
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
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.
Taste was fantastic. The meat was so moist and flavorful and went perfect with all the sides.