Nice job!!! Can you provide details on the skewering process?
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Charcoal Rotisserie Chicken Shawarma
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Charter Member
- Aug 2014
- 2217
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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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Club Member
- Jul 2017
- 166
- Colorado
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- Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
- Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
- Rec Tec 680 (since August 2017)
- Thermoworks Smoke and iGrill Thermometers
- Thermapen (wife's- she lets me use it)
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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.
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Now I really have to try it!
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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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