Kebabs at home
Discussion
Does anyone regularly make kebabs at home?
I'm really quite keen to try it out myself. a large at the local is £6-7 for 2 skewers of chicken breast + veg. im sure the same could be done at home for less than half.
But with no BBQ, or gas grill, or griddle pan.. how do you make it? One has a fan oven at home with an electric grill (at the top of the oven).
Obviously its not feasible to do doner meat. so some kinda chicken kebab using cut up thigh meat I suppose.
I'm really quite keen to try it out myself. a large at the local is £6-7 for 2 skewers of chicken breast + veg. im sure the same could be done at home for less than half.
But with no BBQ, or gas grill, or griddle pan.. how do you make it? One has a fan oven at home with an electric grill (at the top of the oven).
Obviously its not feasible to do doner meat. so some kinda chicken kebab using cut up thigh meat I suppose.
jogon said:
These are my home made chicken kebabs albeit done on the bbq although simple enough to do in a fan oven or normal oven until just cooked and then finish off under the grill to crisp up.
thats sort of what i'm looking at doing. topic was inspired after viewing this jogon said:
Thanks. It's my take on a chicken donner/shawarma thing.
Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.
Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.
Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.
Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.
Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
https://sortedfood.com/chickenkebab
although as said, don't want the faff of doing it on the bbq as we don't have one!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff