High Plains Chicken Schwarma w/ Pr0n

[ShadowDriver]

I've had a hankerin' for some sort of Mediterranean/Greek/Turkish/Lebanese.

We've had some amazing red meat lately, but we agreed that chicken would be best this weekend.

Boom. Here's a great recipe for your next chicken gyro/schwarma adventure.

Last night, I boned some thighs, cut up some breasts, and whipped up the marinade.

The Döner recipe mentioned Harissa... so I whipped up a batch.
- Here's the recipe

Thankfully, I had all the chile on-hand.

Decided to break out the homemade Trompo King...

Went with the local tortilla option... homemade tatziki, harissa, 2 slices of feta cheese, chicken, sliced tomato, and fries for that "on the street after a night of drinkin' in another country" feel.

A good time was had by all... 3 yr old even came back and ate 2/3 of hers!

Kind regards and thin blue.

 

[Hoss]

OH MY!!! Words escape me.You should teach classes.,,,,,,Well,I guess you sorta do,just online.Thanks for always sharing the recipes.That looks delishious! :thumb:

 

[Nomamm]

That looks amazing.

 

[Titch]

That looks very Tasty mate

 

[Stingerhook]

Fantastic cook Marc.

 

[Norm]

Awesome cook Marc!

Love the FF's addition, very creative!!!

 

[Big George's BBQ]

YUM I would love some of that

 

[BillN]

Dang Marc that looks amazing.

 

[Smoke on Badger Mountain]

Well done Marc!

 

[mcyork28]

Very nice, love schwarma.

 

[zippy12]

Yep I would hit that hard!

 

[food4thot]

Looks great! There are many very good Middle Eastern restaurants nearby so I'd never attempt making schwarma at home out of laziness.

 

[jimbolyo]

That looks absolutely amazing!!!

 

[Smoking Piney]

I love the Mediterranean/Greek/Turkish/Middle East influenced cooks. :-D

Lots of time in Turkey with the Doners, and other select garden spots with schwarmas.

Love it all! :-D

Great cook, Marc! :thumb:

 

[BGEChicago]

That looks fantastic! Like the home made Trompo King, might have to make me one.

Thanks
Greg

 

[ShadowDriver]

Like the home made Trompo King, might have to make me one.

Cheers, Greg!

Here's my parts list from Lowes. After that, I just went to "MSU."

- https://www.lowes.com/pd/Blue-Rhino-12-in-Steel-with-Non-stick-Coating-Skillet/50113670
- https://www.lowes.com/pd/Hillman-0-25-in-x-6-in-Standard-SAE-Threaded-Rod/50015976
- https://www.lowes.com/pd/Hillman-1-4-in-Stainless-Steel-Standard-SAE-Brad-Hole-Tee-Nut/3025380
- https://www.lowes.com/pd/Hillman-2-...s-Steel-Standard-SAE-Forged-Wing-Nuts/3012213


Be sure to wash everything in hot, soapy water before you think about putting food on it. I threaded the wing nut upside-down from the top (so the wings apply pressure to the skillet and hold the threaded rod steady). Also, I needed to use a small paring knife to occasionally cut a slit in the meat where I was trying to slide down the "spike."

 

[gtr]

Yessir! That is middle-of-the-night-somewhere-in-Germany worthy right there! :clap2:

Now you've got me excited about firing up - circumstances have not allowed as of late, but it's ON in the next day or 2!

Nice cooking and posting as always, Marc - keep 'em coming! :hungry:

 

[KClandcruiser]

Thanks for the parts list Marc! After seeing this cook and many of your other ones I think it's finally time to build my own trompo