DerHusker
Babbling Farker
[FONT="]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. [/FONT]I cut each in half and set them aside in the fridge.
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[FONT="]I now got out the ingredients for a yogurt based Sharwarma marinade.[/FONT]
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[/FONT][FONT="]([/FONT][FONT="][FONT="]Link to recipes: [/FONT]http://www.bbq-brethren.com/forum/showthread.php?t=250191)[/FONT]
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[FONT="]Everybody in the pool [/FONT]
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[FONT="]and gave it a good spin with the whisk.[/FONT]
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[FONT="]I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.[/FONT]
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[FONT="]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.[/FONT]
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[FONT="]The next day I broke out my vertical spit.[/FONT]
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[FONT="]And loaded it up with the Shawarma and topped it with a nice thick slice of red onion [/FONT]
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[FONT="]After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.[/FONT]
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[FONT="]I checked on it after about 25 minutes and knew it could go much longer.[/FONT]
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[FONT="]After about 1 hour I started getting everything ready. I cut up my veggies [/FONT]
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[FONT="]and got the Tzatziki out.[/FONT]
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[FONT="]I also set up my craving station.[/FONT]
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[FONT="]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.[/FONT]
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[FONT="]I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. [/FONT]
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[FONT="]Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. [/FONT]
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[FONT="]SO GOOD![/FONT]
[FONT="]Thanks for looking.[/FONT]
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[/FONT][FONT="]I now got out the ingredients for a yogurt based Sharwarma marinade.[/FONT]
[FONT="]
[/FONT][FONT="]([/FONT][FONT="][FONT="]Link to recipes: [/FONT]http://www.bbq-brethren.com/forum/showthread.php?t=250191)[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Everybody in the pool [/FONT]
[FONT="]
[/FONT][FONT="]and gave it a good spin with the whisk.[/FONT]
[FONT="]
[/FONT][FONT="]I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.[/FONT]
[FONT="]
[/FONT][FONT="]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.[/FONT]
[FONT="]
[/FONT][FONT="]The next day I broke out my vertical spit.[/FONT]
[FONT="]
[/FONT][FONT="]And loaded it up with the Shawarma and topped it with a nice thick slice of red onion [/FONT]
[FONT="]
[/FONT][FONT="]After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.[/FONT]
[FONT="]
[/FONT][FONT="]I checked on it after about 25 minutes and knew it could go much longer.[/FONT]
[FONT="]
[/FONT][FONT="]After about 1 hour I started getting everything ready. I cut up my veggies [/FONT]
[FONT="]
[/FONT][FONT="]and got the Tzatziki out.[/FONT]
[FONT="]
[/FONT][FONT="]I also set up my craving station.[/FONT]
[FONT="]
[/FONT][FONT="]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.[/FONT]
[FONT="]
[/FONT][FONT="]I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. [/FONT]
[FONT="]
[/FONT][FONT="]Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. [/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]
[/FONT][FONT="]
[/FONT][FONT="]SO GOOD![/FONT]
[FONT="]Thanks for looking.[/FONT]
