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:
The Prep:
With thigh bones to remove from the chicken it was a good excuse to use my new boning knife from Blenheim Forge.
Bones out
Chicken into a marinade of cumin, coriander, mint, parsley, yoghurt, garlic, salt and pepper then into the fridge.
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.
Napoleon Pro 22 fired up
Mini flatbreads on the griddle, the dough was a mix of flour, yoghurt and baking powder which was brushed with butter and garlic.
Time to use another cool tool, spatula from Alex Pole Ironwork.
Chicken onto a pair of Skewers –
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.
Taking on some good colour
Flipped
The bread was coming on nicely
As was the chicken!
Flipped again.
Approaching the end as temperatures were getting towards 70C on the Thermapen. I moved it over direct heat to finish.
It was sunny, cider helped the cook progress nicely!
I ran out of heat on the Thuros at the end so made space on the Napoleon to finish the last bread.
I didn’t make the “Regret it in the Morning” hot sauce but used sauce from the Ribman instead.
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.
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
Out the packet
Grill fired up with two heat zones
Hot!
Chicken onto direct heat, bone side down for 3 minutes then flipped
3 minutes later moved to indirect
Taking on a nice colour
Any excuse to play with the Blenheim Forge Scimitar
What a colour!
Split
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.
Out the packaging
Onto the Napoleon Pro 22
Nice colour forming
Looking glorious!
Off the grill
Scimitar
Sliced, nice and pink!
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!
Flour
Ready to mix
Nice smooth dough
Risen
Balled
Plenty of whisky oak to fire the Ooni!
Firing it up
Ingredients ready
Fire!
Nice!
Pepperoni Pizza
Another Pepperoni Pizza
Pizza for the kids. One half sausage, one half olives!
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
Finished and toppings added
What a dish, this was probably my favourite wing recipe so far. I do love Szechuan 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!)
Scimitar
Backbone out
Flipped
Marinade
Grill fired up
Chicken cooked direct then over to indirect for the longer part of the cook
Basted with fig jam throughout
Looking good
Purple sprouting brocolli
Grilled direct
Plated up
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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Loving the sound of them chicken thighs, Thats Saturdays dinner sorted ??☘️
That’s such a great recipe, hope you enjoyed it!