I like my butt rubbed and my pork pulled.
Member since 2009
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Grilled Chicken Shawarma
500
Posts: 3,177
Found a recipe on Pinterest and prepped skinless bone in breast’s and skinless boneless thighs. Marinated 4 hours. The breasts should have went longer. 400* indirect. About 30 minutes cook time for the thighs. Longer for the breasts, about 45. Highly approved winner. Will definitely do this again. Side of Turkish Tomato Salad. Recipe; https://thecafesucrefarine.com/grilled-chicken-shawarma/
Comments
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Saving this recipe. Nice looking cook!
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Judging from the spice line-up I bet the flavor was on point. Nice cook.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I really like shawarma. Yet to do it at home. Good looking cook.
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Yesterday I made this again. This time, I used three boneless skinless breasts and five boneless skinless thighs. Marinated them longer in a bowl, flipping and rotating them every three hours or so, for 13 hours. Better marinade penetration.I like my butt rubbed and my pork pulled.
Member since 2009 -
The spatula probably ruined the taste though500 said:Found a recipe on Pinterest and prepped skinless bone in breast’s and skinless boneless thighs. Marinated 4 hours. The breasts should have went longer. 400* indirect. About 30 minutes cook time for the thighs. Longer for the breasts, about 45. Highly approved winner. Will definitely do this again. Side of Turkish Tomato Salad. Recipe; https://thecafesucrefarine.com/grilled-chicken-shawarma/
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LOL @onpoint456, I'm now a Hokie, by association. Offspring #1 is a freshman there now.I like my butt rubbed and my pork pulled.
Member since 2009 -
Thank you. Bookmarked."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
We are making this tonight. Finally! I'm taking your advice on the longer marinade. Stay tuned....
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Looks mighty good. 👍🏼
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Made this again last night since the wife liked it so much the first go round! Ran chicken quarters since it was $4 for a pack of 4.
LBGE
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Egg is idling at 400°...chicken going on soon.
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Looks great.Anyone have an absolutely killer, next-level garlic sauce recipe?
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Was idling at 400...jumped to 475!
Back to 400°...and they are on!
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You all need to try this--it is one of the best things we have cooked on the egg! Made even better by the mujadara (rice and lentils) and salata (tomato and cucumber salad) brought by a friend. Note the salad on top of the rice and lentils.
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Yep. Yours looks like it turned out great. I really like the flavor of the chicken on this recipe.I like my butt rubbed and my pork pulled.
Member since 2009 -
All of these look lovely! Bookmarked.@GrateEggspectations look up recipes for toum. It should scratch the itch.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Thanks! After my post, I did some searching and saw toum. You’ve pushed me over the edge to give it a try. I like the garlic so pungent that it burns the mouth. If my wife chastises me for garlic breath, I will be sure to invoke your name.caliking said:All of these look lovely! Bookmarked.@GrateEggspectations look up recipes for toum. It should scratch the itch. -
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One of my favorite meals, I make it weekly.
yours looks great
another great recipe is this one from a local Boston chef Anna Sourtan
https://www.saveur.com/chicken-shawarma-recipe/
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Going to make these tonight along with some twice bakes! Debating whether or not to add some light cherry smoke to em?NW IOWA
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