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    • By DerHusker
      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.