KAMADO BARBECUE COOKING
Winner winner family dinner, this spicy succulent juicy smokey chicken shawarma was woofed down by my family, stuffed into flatbreads and loaded with aioli, slaw, salad and pickled kebab peppers, hot sauce not needed as there is a good chilli kick in the chicken marinade.
Kebab is such a dirty word in the UK, we have so many mass produced cheap doner kebab suppliers that cheapen the food for people who just crave food and fat after midnight, these cheap doner kebabs have their place and I have had a fair few in my days! But kebabs are a wonderful food when done well, a joy to eat.
Ingredients
(serves 4)
The Chicken Brine Up To 24 hrs
3 ltrs cold water
150g sea salt
1/2 tsp black pepper
1 kg chicken breasts
Combine all the brine ingredients, stir well to dissolve the salt, place the chicken breasts in to the brine and cover, pop in the fridge for up to 24 hours
The Shawarma Spice Marinade
1/2 cup olive oil
1 leg lemon zest and juice
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp Kashmiri chilli powder
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp cardamom powder
1 tsp sea salt
1 tsp ground black pepper
Mix all the marinade ingredients together and coat the brined drained chicken throughly. Leave to marinate for a couple of hours or even better over night.
To Serve
6 flatbreads
(want to make your own, recipe below)
1 iceberg lettuce finely shredded
2 lemons halved
1 red onion finely sliced
1 400g jar kebab pickled peppers
Aioli
3 cloves garlic finely grated
300g mayonnaise
1/2 lemon juiced
Mix the ingredients together and chill until needed.
Slaw
1/2 white cabbage finely shredded
1 lrg carrot julienne
1 red onion finely sliced
1 tsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp turmeric (optional)
1/4 tsp ground black pepper
200g mayonnaise
Mix the Dijon, apple cider vinegar, turmeric and black pepper in the mayonnaise, then mix through the rest of the ingredients and chill until needed.
KAMADO BARBECUE
Oak and hickory charcoal and one hickory wood chunk 250 C / 482 F
No barbecue then 200 C / 392 F in your oven.
If you want the charr for that extra flavour then on a flat top or cast iron griddle on the stove.
Cut the marinated chicken into large chunks, place on your skewer, simply cook over your coals for approx 7 minutes, turn and repeat, if your using a temperature probe I cook chicken to 78-83 C / 172-181 F, then rest for 10 minutes.
Serve family style where everyone can dive in and stuff their breads or lettuce leaves to their likin.
Flat Breads
Ingredients
(makes 6-8)
500g 00 caputo Italian flour
10g Himalayan sea salt
50g extra virgin olive oil
15g yeast
320g water
Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size if you want to use after the prove, other options are to prove the dough slowly in the fridge for 24hrs for a even better depth of flavour and texture, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.
Take a oversized golf ball piece of dough, dust your work top with a little 00 flour, roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, best served warm, so wrap the cooked flatbreads in a tea towel to keep warm.
Theseare almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven for 3-5 minutes and Ta-Da almost as good as fresh.
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