Chicken Sharwarma 3.0!
Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time, so for the Chicken Thighs Throwdown, I went with 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.
https://live.staticflickr.com/65535/...e259b02f_z.jpg I now got out the ingredients for a yogurt based Sharwarma marinade. (Link to recipes: http://www.bbq-brethren.com/forum/sh...d.php?t=250191) https://live.staticflickr.com/65535/...4f77c2ca_z.jpg https://live.staticflickr.com/65535/...f71af5e8_z.jpg Everybody in the pool https://live.staticflickr.com/65535/...544f7d2b_z.jpg and gave it a good spin with the whisk. https://live.staticflickr.com/65535/...9a18c797_z.jpg I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. https://live.staticflickr.com/65535/...c015d363_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. https://live.staticflickr.com/65535/...56a5cafa_z.jpg The next day I broke out my vertical spit. https://live.staticflickr.com/65535/...721cb7de_z.jpg And loaded it up with the Shawarma and topped it with a nice thick slice of red onion https://live.staticflickr.com/65535/...723b12f7_z.jpg After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in. https://live.staticflickr.com/65535/...98e6d356_z.jpg I checked on it after about 25 minutes and knew it could go much longer. https://live.staticflickr.com/65535/...d0e9744a_z.jpg After about 1 hour I started getting everything ready. I cut up my veggies https://live.staticflickr.com/65535/...e65abab6_z.jpg and got the Tzatziki out. https://live.staticflickr.com/65535/...bb137bbd_z.jpg I also set up my craving station. https://live.staticflickr.com/65535/...e3dc2ebe_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. https://live.staticflickr.com/65535/...e564824f_z.jpg I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. https://live.staticflickr.com/65535/...092f345b_z.jpg Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. https://live.staticflickr.com/65535/...d49be27e_b.jpg https://live.staticflickr.com/65535/...960bcb1f_b.jpg https://live.staticflickr.com/65535/...61d8c406_b.jpg https://live.staticflickr.com/65535/...301e6dbf_b.jpg SO GOOD! Thanks for looking. |
That's one fine looking cook.
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:thumb::thumb::thumb::thumb:
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Absolutely nailed it! Cooking down on the charcoal grate opposite the divider from the heat is a novel idea.
Pics look great and it all looks fantastic. |
If I may ask, where did you find the base and holder for the chicken you placed in the bottom of the grill? I would like that for lamb, too.
Thanks |
YUM I think I really need to try this
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This and the stuffed thighs are the front-runners at this point for the throwdown. Looks great.
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What a great presentation!
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Oh man that looks good. Bet the wife was very happy with your creation.
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That looks delicious, nice cooking DH
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I want to be like you when I grow up, DH
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That is one fine looking meal, love your vertical spit cooks.
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