Lamb Shawarma (+Others!)
I was planning to cook this on another grill but it wasn’t available. As it was a long cook I went for the KJ, it’s rock solid and sits at temp with no effort so an easy choice! Not sure how I found this recipe but it’s not in the Berber and Q book and is available online here.
Cull Yaw Shoulder, I have mentioned this in the last two posts so have a look at them to learn more about Cull Yaw. This was one of the half shoulders.
Spice mix made from cumin seeds, coriander seeds, fennel seeds, allspice, turmeric, cinnamon and ginger. Mixed and rubbed all over the meat the left in the fridge for 24 hours.
Fire up the big boy! Full charcoal basket, two firelighters and half an hour later it’s set at 160C.
Nice colour forming.
Wow! This was looking and smelling fantastic.
Once the internal temperature hit 87C I took it off to rest.
It shredded easily.
Time to Eat:
I didn’t make the breads, these are Greek flatbreads from Tesco. I like them and it saves me a load of time! On top of the bread was cherry pepper harissa, lamb shawarma and pickled red cabbage. It looked fantastic!
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Indirect Cook|
|Smoking Wood:||Cherry Chunk|
|Cook time:||About 5 hours|
|Notes:||1: No major changes on this one, just enjoy it!
Also cooked this week:
Angry Roast Chicken with Fenugreek fries:
First cook on the Weber Smokefire and it was Angry Roast Chicken with Fenugreek Fries from the Mowgli cookbook:
Needed quite a few Steenbergs spices for the spice rub:
I haven’t used my Blenheim Forge Petty for a while
Time to rub it on
Rubbed all over and in the slits
Straight on the grill, probe in
It splattered the shiny new grill!
Taking on a nice colour from the Apple pellets, fenugreek fries in too.
These tasted so good!
That is an angry roast chicken!
I have cooked this before but it tasted better this time, not sure why! Cracking meal though.
Cull Yaw Chops:
Second cook on the Smokefire, Cull Yaw chops this time. When this meat was delivered the chops caught my eye as they were massive but also the colour of them. They looked awesome!
Salted and cooked at a low temp in the Smokefire.
When they hit 47C on the probe I took them off whilst I ramped the Smokefire up to 315C
Given a good sear on each side at 315C
Served up with Jersey Royals, peas and broccoli spears
The quality of this meat keeps blowing my mind, so good! I actually cooked this at lunch one day as I had a really long day at work planned with a few West Coast USA phone calls lined up which meant a late dinner. Awesome to cook and eat a nice meal at lunch but I needed a sleep after!
Smokefire worked well with the reverse sear, great meal.
Goan Chilli Pork – Indian Kitchen:
Roasting then blitzed with spices and tamarind paste.
I set the Smokefire up to run at 250c and threaded the skewers whilst it heated up.
It looked fantastic!
Such a tasty dish! Quick and easy to prepare and cook but really good.
As a big fan of Dishoom when I saw they were doing home delivery Bacon Naan kits I had to buy one!
Bacon into the Petroxmax pan
Onto the Smokefire
Naan bread cooking direct over high heat
It was great to have a bacon naan again, it’s been months since I made to Dishoom due to lockdown.
White label burgers from Turner and George cooked on the Little Gridle on top of the Napoleon Pro 22.
A basic burger: Sauce, burger, cheese – that’s how I like it. (maybe some bacon too!)
What a burger, loved it!
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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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