Jump to content

Recommended Posts

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.

48110956062_b1e259b02f_z.jpg

I now got out the ingredients for a yogurt based Sharwarma marinade.

48110895228_874f77c2ca_z.jpg

 

48110850356_2af71af5e8_z.jpg

Everybody in the pool

48110957797_f3544f7d2b_z.jpg

and gave it a good spin with the whisk.

48110850866_b89a18c797_z.jpg

I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.

48110957322_19c015d363_z.jpg

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.

48110849606_3056a5cafa_z.jpg

 

Link to recipes:

 

The next day I broke out my vertical spit.

48117620613_d4721cb7de_z.jpg

And loaded it up with the Shawarma and topped it with a nice thick slice of red onion

48117593246_1d723b12f7_z.jpg

After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.

48117621138_0e98e6d356_z.jpg

I checked on it after about 25 minutes and knew it could go much longer.

48117589041_27d0e9744a_z.jpg

After about 1 hour I started getting everything ready. I cut up my veggies

48117622243_bbe65abab6_z.jpg

and got the Tzatziki out.

48117590246_e5bb137bbd_z.jpg

I also set up my craving station.

48117592856_5de3dc2ebe_z.jpg

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.

48117680427_3fe564824f_z.jpg

I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s.

48117623463_0d092f345b_z.jpg

Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices.

48117591356_68d49be27e_b.jpg

 

48117624783_6d960bcb1f_b.jpg

 

48117681512_fe61d8c406_b.jpg

 

48117591956_4b301e6dbf_b.jpg

SO GOOD!

 

Thanks for looking.

Share this post


Link to post
Share on other sites
23 hours ago, gotzero said:

Yum! What a neat way to cook that too. 

 

I feel like we have gyro meat down to a science here, but I really need to get working on this!

Thank you gotzero. I'm thinking next time I'm going to substitute some expanded metal mesh for the C.I. charcoal. There was plenty of heat but I could've used some more direct flame exposure for some better charring.

23 hours ago, keeperovdeflame said:

Oh Yes Sir Mr. Buddy, absolutely great cook and truly fine post my friend. Does not every get any better than that. Great to see your post. 

Thank you keeper. It's good to be seen again.  

22 hours ago, Rob_grill_apprentice said:

That looks awesome and delicious.

Thank you Rob. It was. :)

Share this post


Link to post
Share on other sites
On 6/24/2019 at 9:11 PM, KismetKamado said:

A++ for creativity on that one. Great cook!

Thank you KK.

17 hours ago, ckreef said:

Great cook. I love the vertical spit. Did you make that or buy it! 

 

Thank you ck. This was an Indoor Grill plate I picked up at the thrift store for $2.17. A few more parts from Lowe's and I have what you see.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  



  • Similar Content

    • By pmillen
      For one spatchcocked chicken that serves two people.  The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing.
       
      INGREDIENTS
      1 fryer chicken per person two people
       
      Marinade
      ½ cup soy sauce 
      ½ cup ketchup 
      ¼ cup chicken broth 
      ¼ cup pineapple juice (optional) 
      4 Tbsp Worcestershire sauce 
      2 Tbsp fresh ginger minced and smashed to form paste that emulsifies 
      2 Tbsp garlic minced and smashed to form paste that emulsifies 
      2 tsp dry Chinese-style mustard 
      4 tsp lime juice
       
      DIRECTIONS
      Huli-Huli is a Hawaiian phrase that roughly translates to “turn-turn.”  This recipe is great for just about any grill and will work very well for those who like rotisserie cooking.  Some cooks insist that every time they grill chicken, especially whole or half chickens, they brine it for at least 24 hours.  If you desire to do this – I say have at it.  Sometimes I don’t know what I’m going to grill for dinner at night until I see what’s available in the grocery store meat counter at 5 o’clock, so to brine or marinate overnight is not always an option.  This is a recipe that you can cook without a long marinate. You can make it up in about 15 minutes and serve in under an hour or marinate overnight and cook the next day.
       
      Preparation
      1.     Mix all marinade ingredients in a non-reactive container and divide in half.
      2.     Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hours or up to overnight.
      3.     Remove from marinade and pat dry, discard used marinade.
       
      Cook
      4.     Preheat grill to Medium High (350F – 450°F) and make sure the grates are CLEAN. 
      5.     Warm the reserved sauce on a side burner or warming rack.
      6.     Place the chicken, skin-side up, on grates to allow the bones to heat up the core for a few minutes then turn it and place it on a new section of the grates to sear the skin. 
      7.     After the chicken skin has seared, turn the bird over and baste it with sauce, allowing it to glaze a bit before turning again.
      8.     Turn it about every 5 minutes, basting it with sauce each time. 
      9.     Remove the chicken from the grill upon reaching the internal temperature of 160°F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place it on a clean warm plate.
      10.  Baste it once more and cover it with aluminum foil and let it stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to your desired internal temperature.
       
      NOTE: Use a meat thermometer while cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
       
      ROTISSERIE:  This recipe can be used in preparing a whole chicken on the rotisserie.  Use the guidelines for heat settings that are appropriate to your grill, basting about every 5 minutes with sauce.
       
    • By DerHusker
      It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.

      Flipped them.

      I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.

      Here it is plated up with the Steak Fries and a Modelo Especial.  

       

       

      YUM!
       
      Thanks for looking.
    • By Lydia
      When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity.
       
      Tandoori Chicken
       
      The smell of this marinade was incredible.  I will definitely be making this again on a  regular basis. Absolutely delicious!  I don't know what else I'm going to use that massive bag of chilli powder for!! 
       


      1 kg skinless, boneless chicken thighs
      1/2 cup plain yoghurt
      juice of one lime
      1 tablespoon garam Masala
      1/2 tablespoon ginger powder
      1/2 tablespoon kashmiri chilli powder
      1/2 tablespoon methi (fenugreek leaves)
      1/2 teaspoon ground nutmeg
      4 cloves garlic, minced
      grated fresh ginger, approx 1/2 Tablespoon once grated
      1/2 Tablespoon salt
      1/4 teaspoon red food colouring (optional) - you will notice in the photo of the ingredients, that I bought a packet of this but decided against using it.  When I looked up what food colour 124 was and found out that it's made from synthetic coal tar ,  I chose to leave it out.  Therein is the beauty of making things from scratch - you have the power to choose what goes in and what doesn't. 
       
      Basically, i mixed together all the marinade ingredients, and cut some deep slashes in the thighs so that the marinade could penetrate the chicken, mixed together and refrigerated for a few hours.
       

       
      by the time the marinading was done, it was pretty dark outside.
       

       
      I fired her up and the smell emanating from this chicken is something everyone should experience coming from their Kamado at some point in their lives.
       

       
      The perfect accompaniment for the chicken is  a cucumber and herb yoghurt sauce.
       
      Raita
       

       
      1 cup plain yoghurt
      1 lebanese cucumber peeled, de-seeded and finely chopped
      1 clove of garlic minced
      juice of half a lime
      a big bunch of mint and coriander finely chopped
      small grating of fresh ginger for a bit of warmth
      salt to taste
       
      this is a pic of the amount of herbs that went in to this tasty sauce.
       

       
      This was the first time ever that my husband and I ate a whole kg of chicken in one sitting!  LOL ... he said "i just can.not stop eating this". ha haaa
       
      The next time I make this, I will take it to the next level by making my own garam masala spice blend. I can't wait because I'm sure it will be mind-blowing.
       
      Garam Masala Spice Blend recipe by Vijaya Selvaraju
       
      2 tablespoons cumin seeds
      2 tablespoons coriander seeds
      2 teaspoons black pepper corns
      1 star anise
      1/4 of a whole nutmeg
      10 green cardamon pods
      1 stick cinnamon
       
      don't toast the spices. Just whiz them up in a spice grinder and store in fridge or freezer.
       
      The money shot was supposed to include slices of cucumber but I couldn't control myself and started eating this before setting it up properly. ha haaa!!
       


    • By DerHusker
      Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties.



      Flipped and removed them when they were done so I could add the cheese.



      Toasted the buns.



      One more time of the grill to melt the cheese.



      Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!)




       



       


      After a few bites of this monster.



      So good!


       
      Thanks for looking.

    • By DerHusker
      For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn.



      Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house so that’s all I can share from the 4th.
      Today I grilled up some hamburger patties on my Akorn Jr. for some cheese burgers.




       


      After they were done I removed them and toasted the buns while I added the cheese to the burgers.



      One more stop on the grill to melt the cheese.



      Here is mine plated up with some potato salad, some watermelon and a Stone Brewing Vanilla Bean Porter.




       



       


      There nothing quite like enjoying a good cheeseburger on the 4th of July weekend.


       
      Thanks for looking.
×
×
  • Create New...