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Charcoal Rotisserie Chicken Shawarma

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    #16
    Nice job!!! Can you provide details on the skewering process?

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      #17
      Willy Basically I bought 2 packages of large boneless chicken breasts and 2 packages of boneless thighs and put them in the freezer for about an hour to firm them up.

      Then sliced them in roughly 1/4" pieces as best as I could. I had 2 bowls of marinade. I put breast meat in one and the thighs in the other for a few hours.

      Then I just put them on the rotisserie skewer - breast then thigh alternatively as best as I could. I noticed it was a little floppy so I used bamboo skewers to try to help hold it together a little better. Over all it worked pretty good.

      I can see why people who do this professionally use a vertical rotisserie. I used what I had. It took about 3 maybe 4 Bob Marley songs to finish skewering the chicken.

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      • EdF
        EdF commented
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        What a horrible passtime that must have been!

      • troymeister
        troymeister commented
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        Lol...

      • CowboyScott
        CowboyScott commented
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        Nice music choice!

      #18
      I love it. Will add it to my ever growing list of things I need to make on the grill.

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      • troymeister
        troymeister commented
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        CowboyScott This one was a fun one. I fed 9 people for maybe $20 bucks. I will definitely do this again. It was really a crowd pleaser.

      • CowboyScott
        CowboyScott commented
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        Now I really have to try it!

      #19
      That's how you do it, inspiring.

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        #20
        I saw someone do 2 slices lamb & 1 slice chicken once, vertical. Can only dream of the taste. This is motivating me to do some "shish kaffta" this weekend. That with some tabouleh, cukes & Laban (homemade yogurt) will do it for me . Thanks much for the motivation. Great pics of a mighty fine meal. Can only imagine.

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        • troymeister
          troymeister commented
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          Thank you

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