Mediterranean Chicken Kabobs (Shish Taouk)

zahulio

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

The Cen-Tex Smoker

I’ll give this a go tomorrow night. Love lemony, garlicky chicken kebabs

marysvilleksegghead

sounds intriguing,   on my "list"
Thanks for posting

Battleborn

I will have to give those a go. I love some kabobs. Great job!

zahulio

BTW, I used the big green "tandoor" method of cooking these. Made some hyperlapse videos: 

https://instagram.com/p/Btiu3dsB-KJ/embed/

Theophan

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_Day

Well done - This would be a good for wings as well IMO. 

caliking

Very nice!

@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!  

The Cen-Tex Smoker

Bird is in the juice. 

The Cen-Tex Smoker

Marinade is tasty. Can’t wait to try it once grilled up

zahulio

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. 

Wolfpack

Sounds like my chicken may get a 48hr marinade- plans tomorrow just changed. Thanks for sharing, it looks fantastic. 

The Cen-Tex Smoker

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. 

The Cen-Tex Smoker

Very good!  Schmear of hummus on naan with the chicken on top. Boom. Give it a rip. 

Wolfpack

Had friends over with kids- all approved.  Thanks for sharing- will make again. Some squid to go with it- 

Theophan

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.

Legume

All of this grilled chicken looks great.

zahulio

@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."

ThrasherIII

I am curious in the top picture of the thread where the chicken is ready to go on the grill, what are the white non chicken looking things?

SmokeyPitt

ThrasherIII said:

I am curious in the top picture of the thread where the chicken is ready to go on the grill, what are the white non chicken looking things?

I think those are peeled onions.

ThrasherIII

has anyone tried this using Skinless Boneless Breasts? or Thighs?

ThrasherIII

we are expecting a close to 60 degree sunny day here in the midwest on Sunday.
This is on the menu for the Egg, Zucchini with italian dice tomatoes and seasoning for the veggies we will give it a shot pictures to follow. Can’t wait to try this it looks good

zahulio

ThrasherIII said:

I am curious in the top picture of the thread where the chicken is ready to go on the grill, what are the white non chicken looking things?

Those are pearl onions. They pair well with the flavor of the chicken.

TideEggHead

Looks good sir! Book marked for later use!

ThrasherIII

Fresh pearl not frozen👍