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Mediterranean Chicken Kabobs (Shish Taouk)

zahuliozahulio Posts: 105
edited February 6 in Poultry
Made these this past weekend. This is a well-refined recipe that turned out better than any Mediterranean chicken I've ever tried at a restaurant. And the leftovers, were amazing in a sandwhich.
Full recipe here.
Instagram: @halalbbqpitmasters




Comments

  • I’ll give this a go tomorrow night. Love lemony, garlicky chicken kebabs
    Keepin' It Weird in The ATX
  • sounds intriguing,   on my "list"
    Thanks for posting
  • BattlebornBattleborn Posts: 954
    I will have to give those a go. I love some kabobs. Great job!
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • zahuliozahulio Posts: 105
    BTW, I used the big green "tandoor" method of cooking these. Made some hyperlapse videos: 

  • TheophanTheophan Posts: 2,353
    zahulio said:
    BTW, I used the big green "tandoor" method of cooking these...
    The recipe sounds great, and I am saving it, will surely try it out, and thanks!

    But what's the advantage of hanging a skewer vertically over a charcoal fire?  The pictures look as I'd expect, with the meat on the lower end nicely browned but the meat on the upper end not really browned at all.  Is it just to honor an ancient, traditional way, or is there an actual benefit?  I'd have thought they'd actually cook more evenly the usual BGE way on a direct horizontal grid.

    Not trying to criticize -- you clearly know more about this kind of cooking than I do, and I like the posts you offer!  I'm just sincerely curious.

    Thanks!
  • mEGG_My_DaymEGG_My_Day Posts: 1,169
    Well done - This would be a good for wings as well IMO. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • calikingcaliking Posts: 12,275
    Very nice! :clap:

    @Theophan - cooking this way let’s the meat self-baste. A tandoor is deeper, so the meat at the top is usually not so close to the top of the cooker, and gets more heat than when the method is approximated in a BGE. 

    But it this is a great tandoor hack for the BGE!  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.


  • Bird is in the juice. 
    Keepin' It Weird in The ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,006
    edited February 7
    Marinade is tasty. Can’t wait to try it once grilled up

    Keepin' It Weird in The ATX
  • zahuliozahulio Posts: 105
    Thanks for all the comments! Please post how your cooks turn out.

    @Theophan That is a great question. Self-basting is one advantage, as pointed out by @caliking. The other advantage is that it is simple and hands-off for the most part. Get BGE to 500-600 degrees, insert the skewers, wait 15 minutes, remove the skewers. No opening and closing a hot egg, no flipping of skewers, no grid hot/cold spots to manage. 


  • WolfpackWolfpack Posts: 2,912
    Sounds like my chicken may get a 48hr marinade- plans tomorrow just changed. Thanks for sharing, it looks fantastic. 
    Greensboro, NC
  • Wolfpack said:
    Sounds like my chicken may get a 48hr marinade- plans tomorrow just changed. Thanks for sharing, it looks fantastic. 
    Mine will get 36. Had plans pop up tonight. Hope the lemon does not overcook it. 
    Keepin' It Weird in The ATX
  • Very good!  Schmear of hummus on naan with the chicken on top. Boom. Give it a rip. 


    Keepin' It Weird in The ATX
  • WolfpackWolfpack Posts: 2,912
    Had friends over with kids- all approved.  Thanks for sharing- will make again. Some squid to go with it- 


    Greensboro, NC
  • TheophanTheophan Posts: 2,353
    caliking said:
    ... cooking this way let’s the meat self-baste. A tandoor is deeper, so the meat at the top is usually not so close to the top of the cooker, and gets more heat than when the method is approximated in a BGE...
    zahulio said:
    ... Self-basting is one advantage, as pointed out by @caliking. The other advantage is that it is simple and hands-off for the most part...
    Many thanks!  Sure sounds good!  Will definitely try it one of these days.
  • LegumeLegume Posts: 9,538
    All of this grilled chicken looks great.
    Austin, TX
  • zahuliozahulio Posts: 105
    @The Cen-Tex Smoker and @Wolfpack, so glad it came out well. 

    My family and I went to a Middle Eastern restaurant last night and ordered their shish taouk. My wife had to tell me to shut up and stop saying"this isn't as good as our recipe." ;)
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