The BBQ BRETHREN FORUMS. - Chicken Sharwarma on the Kettle!

Chicken is my wife’s favorite and I like to mix it up so for the Kettle Throwdown I went with a Chicken Shawarma feast. Started out the night before making some Tzatziki.

Here are the ingredients: (From Chef John on FoodWishes.com)
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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.
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The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel.
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Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber.
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The next day I made up a yogurt based shawarma marinade. Here are the ingredients:
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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
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and then thoroughly mixed.
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I then broke out the boneless / skinless chicken thighs I got that were on sale.
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I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds.
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The thighs now went into pool for a nice long rest.
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Next up was the Hummus ingredients.
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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.
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Then some Persian Rice.
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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.
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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.
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and placed them on the grill.
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My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that.
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Flipped them after 5 to 6 minutes.
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After a while I moved them over the coals so I could develop some char that Shawarma should have.
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Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA.
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So Good! My wife and company loved everything.

Thanks for looking.