Chicken Shawarma

Grilled Chicken Shawarma with all the trimmings (+Others!)

Grilled Chicken Shawarma with all the trimmings

Anyone who follows my cooks will know I have been enjoying cooking from the Wings and Things book. If you have the book there will be one recipe that I guarantee most people saw and thought “I have to make that!” – Grilled Chicken Shawarma with all the trimmings, time to cook it!

This recipe is from Wings and Things by Wingmans Chicken:

 
 

The Meat:

Three packs of chicken thighs from Fosse Meadows Farm:

Chicken Shawarma

The Prep:

With thigh bones to remove from the chicken it was a good excuse to use my new boning knife from Blenheim Forge.

Chicken Shawarma

Bones out

Chicken Shawarma

Chicken into a marinade of cumin, coriander, mint, parsley, yoghurt, garlic, salt and pepper then into the fridge.

Chicken Shawarma

The Cook:

This was a job for two grills as I needed to cook flatbreads whilst the shawarma was cooking. Thuros T1 grill fired up with a griddle pan on top.

Chicken Shawarma

Napoleon Pro 22 fired up

Chicken Shawarma

Mini flatbreads on the griddle, the dough was a mix of flour, yoghurt and baking powder which was brushed with butter and garlic.

Chicken Shawarma

Time to use another cool tool, spatula from Alex Pole Ironwork.

Chicken Shawarma

Chicken onto a pair of Skewers –

Chicken Shawarma

I used the Russian Skewers from Manchester Vacs:

 

The Cook:

Chicken onto the grill, cooked indirect to slowly cook it. I had dropped a chunk of cherry into the fire.

Chicken Shawarma

Taking on some good colour

Chicken Shawarma

Flipped

Chicken Shawarma

The bread was coming on nicely

Chicken Shawarma

As was the chicken!

Chicken Shawarma

Flipped again.

Chicken Shawarma

Approaching the end as temperatures were getting towards 70C on the Thermapen. I moved it over direct heat to finish.

Chicken Shawarma

It was sunny, cider helped the cook progress nicely!

Chicken Shawarma

I ran out of heat on the Thuros at the end so made space on the Napoleon to finish the last bread.

Chicken Shawarma

I didn’t make the “Regret it in the Morning” hot sauce but used sauce from the Ribman instead. 

Chicken Shawarma

Time to Eat:

Chicken Shawarma topped with pomegranate seeds and pistachios then served with mini flatbreads, roasted garlic houmous, zaatar tahini, sumac red onions, mixed salad and radishes – all recipes are in the book.

Chicken Shawarma

This recipe is from Wings and Things by Wingmans Chicken:

 
 

SUMMARY:

Yet another fantastic recipe from this book, the main dish was just awesome but worked really well with all the side dishes as well. The flatbreads were good and I would make them again.

Quite a bit of work preparing it all but definitely worth it. Been a while since I ran two grills at once but once I got into the flow it was fine, I quite enjoyed it!

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22 and Thuros T1
Cook Method: Indirect / Griddle
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: Cherry
Cook temperature: 250°C
Cook time: 50 minutes
Internal temperature: 75°C
Notes: No major changes with this one, it was awesome!

Also cooked this week:

Lemon and Garlic Marinaded Chicken:

A whole chicken from Fosse Meadows marinaded in lemon and garlic

Marinaded chicken

Out the packet

Marinaded chicken

Grill fired up with two heat zones

Marinaded chicken

Hot!

Marinaded chicken

Chicken onto direct heat, bone side down for 3 minutes then flipped

Marinaded chicken

3 minutes later moved to indirect

Marinaded chicken

Taking on a nice colour

Marinaded chicken

Any excuse to play with the Blenheim Forge Scimitar

Marinaded chicken

What a colour!

Marinaded chicken

Split

Marinaded chicken

That was a lovely tasting chicken, the marinade worked well and the Fosse Meadow chickens are always super juicy. I prefer cooking spatchcocked chicken than with the bone in as it’s easier to cook the meat evenly throughout.

Picanha:

Years ago I used to watch BBQ Pitmasters and they all cooked with Snake River Farms meat. Tom Hixons sent me this to cook and it was a Snake River Farm Wagyu Black Label (Higher grade than Prime) Picanha.

Pichana

Out the packaging

Pichana

Onto the Napoleon Pro 22

Pichana

Nice colour forming

Pichana

Looking glorious!

Pichana

Off the grill

Pichana

Scimitar

Pichana

Sliced, nice and pink!

Pichana

 

I was a bit nervous cooking this as it’s not a cheap bit of meat so I was going to cook it on the Kamado Joe Big Joe which is easy to regulate the heat on but felt I should cook it on the kettle which more people have. I seared it to start then moved it to indirect heat to slowly cook.

The colour was fantastic and the fat had rendered right down. I was happy I had cooked it well (to medium rare!)

Pepperoni Pizza:

I bought a new mixer, it’s a Famag Grilletta IM5 – time to fire it up!

Pizza

Flour

Pizza

Ready to mix

Pizza

Nice smooth dough

Pizza

Risen

Pizza

Balled

Pizza

Plenty of whisky oak to fire the Ooni!

Pizza

Firing it up

Pizza

Ingredients ready

Pizza

Fire!

Pizza

Nice!

Pizza

Pepperoni Pizza

Pizza

Another Pepperoni Pizza

Pizza

Pizza for the kids. One half sausage, one half olives!

Pizza

The mixer made the world of difference, I am going to look forward to using that more! I just used the basic Ooni dough recipe to benchmark the mixer. Next cook I will cold prove the dough to see the difference.

Szechuan Salt and Pepper:

Two cooks from the same book in one week?! The book is that good it deserves it!

Wings onto the grill, vortex in the middle and a wood chunk on top

Szechuan Salt and Pepper

Finished and toppings added

Szechuan Salt and Pepper

What a dish, this was probably my favourite wing recipe so far. I do love Szechuan pepper.

Szechuan Salt and Pepper Goodness me, another cracker!

This recipe is from Wings and Things by Wingmans Chicken:

 

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli:

Looking back over Grill Smoke BBQ by Ben Tish I spotted this one and had to cook it:

Chicken from Fosse Meadows (I ate a lot of chicken this week!)

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Scimitar

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Backbone out

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Flipped

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Marinade

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Grill fired up

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Chicken cooked direct then over to indirect for the longer part of the cook

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Basted with fig jam throughout

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Looking good

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Purple sprouting brocolli

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Grilled direct

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

Plated up

Spatchcocked Chicken with Fig Glaze, figs and sprouting broccoli

I couldn’t get any figs, they are rare around here! But, the dish itself was fantastic. Not too hard to prepare or cook but a cracking meal for Sunday lunch, we all enjoyed it.

This recipe is from Grill Smoke BBQ by Ben Tish:

 

That’s it for this blog post, some great cooks and a good week of eating! Until next time.

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