163/18 – Buttermilk Chicken Shish Kebab:
Another dish that really stood out in the Berber and Q cookbook was Buttermilk Chicken Shish Kebab with Quick Lemon Pickle and Oregano. It was time to cook it!
The Book:
This recipe is from Berber & Q by Josh Katz:
Auto Amazon Links: No products found.
You can see all my previous cooks from this book by clicking the picture below:
The Meat:
2x 570g of Chicken Thighs from Gartmorn Farm – £6.73 per pack. I have raved about this chicken on every post so far! They rear slow growing birds which have full, 24 hour access to acres of grassland and a pond! The birds are raised to full maturity which along with the slow growth and exercise results in some fantastic tasting meat.
The Prep:
In a bowl I mixed buttermilk, cumin, cayenne pepper, sweet paprika, ground cinnamon, garlic, hot red paste, lemon zest, lemon juice, salt, pepper and half an onion. Everything was stirred then I added the chicken thighs which had been quartered. This was wrapped in cling film then left in the fridge overnight.
Next day I filled the Thuros T1 skewers with the chicken, red onion and peppers.
The Thuros T1 was set up with a couple of handfuls of Resilient Woodlands Alder Charcoal. Lit with a couple of flamers firelighters then left for 10 minutes to heat up.
The Cook:
Skewers in place and rotated every few minutes. The Thuros skewer set makes this so easy as it just spins and locks into place wherever you stop which saves you trying to prop it in position!
Whilst the chicken was cooking I made a Middle Eastern Slaw from the same book:
The dish also requires quick preserved lemon, Toum (Garlic sauce) and confit garlic – again, all from the same book:
On the day of the cook we were out all day so I didn’t have time to make dough for flatbreads and leave it to rise etc. A quick google found a flatbread dough recipe that doesn’t need yeast or time to rest, result!
As the chicken hit 75c on the Thermapen I moved it into a tray.
Time to Eat:
Flatbread, chicken on top, brushed with olive oil, spring onions, oregano leaves, confit garlic cloves, lemon pickle and Toum on top. Glorious!
SUMMARY:
My goodness, this was such a tasty dish! I did laugh as I was eating it as it had taken quite a lot of time to prepare the various components but only 10 minutes to eat it!
However, it really was a fantastic dish. As with the other recipes in this book all of the components went well together and complimented each other.
The flatbreads were brilliant, one of the best flatbreads I have eaten yet so quick and easy to prepare and cook. That recipe will get used again for sure!
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 2/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Skewer Kit |
| Charcoal: | Resilient Woodlands Alder Charcoal |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 12-15 minutes |
| Internal temperature: | N/A |
| Notes: | No major changes, great dish. |
This recipe is from Berber & Q by Josh Katz:
Auto Amazon Links: No products found.
The Thuros T1 is a cracking bit of kit, you can buy one here:
Auto Amazon Links: No products found.
CONNECT WITH ME ON SOCIAL MEDIA:
KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs