I really appreciate you taking the time to share those kind words, thank you. Highly recommend this dish, it’s a showstopper and people go nuts for it.
@tpcdelisle wonderful! I think this dish alone is reason to get the Joetisserie. Here to spread the gospel of shawarma. Please let me know how it turns out when you make it!
Really enjoyed that and looking forward to christening my joetisserie with recipe on weekend. It took at least twice as long to watch vid as I kept adding steps to my notes app. Thanks a lot!
Thank you so much for the kind words! Please let me know how the cook turns out. The first carving of the crispy chicken is one of my all time favorite bites.
That’s great to hear, thank you so much! I really appreciate it, hope you’ll hit the subscribe button, we’ve got some great videos coming out soon. Anything specific you’d like to see us work on?
@@embersonlybbq1 no problem at all. Yes of course I just subscribed. Well one of the reasons I was looking for kamado Joe's on UA-cam is to see if it can handle a lamb 😂 maybe a shoulder or a huge leg. Maybe you can try that? Arabian or Greek, I personally prefer the Arab mix of spices (cumin, cardomen, cloves, turmeric etc). Much more flavour. But your videos are amazing, going through all of them now, sat at work in downtown London 😂
@nadk8886 that’s so cool! I’ve been thinking about doing a rotisserie leg of lamb and middle eastern flavors are my favorite. So when that one drops know it was inspired by you right here!
@@embersonlybbq1 😂😂😂that would be so cool and very kind of you... Just Google: Lamb Mandi Recipe. Traditionally it's cooked in a underground fire pit/oven but the Kamado is the next best thing I guess 😂
Thank you! I just give it a light scrub with mild soap and warm water. In the beginning I season it in the oven for 90 minutes with vegetable oil. That makes it very nonstick.
Hey there, thanks so much! I wrote this one up here. It’s a little different than this video but it’ll get you there. www.kamadojoe.com/blogs/recipes/chicken-shawarma
Looks great - curious why you do the initial carve and put it back on (vs. cooking it to 165+ in one go)? Does the outside get too crusty before the middle is done?
That’s exactly right. Plus the crispy bits are the best parts so I try to maximize how many of those pieces I can get as well. You can take the thighs to 180 on the final spin, that will get you some nice crust on the outside of that as well. Thanks for the great question!
@@embersonlybbq1 on another note, I was inspired by your video and just purchased some gyro/yiros disks for the rotisserie. They hold the meat with pressure other than with spikes. That way you can carve as often as you like. Also, I will be trying your red sauce out for sure!
Oh man, that’s so great to hear! I really appreciate that! Think about dropping in some fresh oregano and garlic in there for the last ten minutes. I’m going to do that on my next one. If you put them in all at the beginning I think they might burn.
You know my motto, safety third! You’re not cooking if you’re not in mortal danger. And I can assure you, if/when I have a horrific kitchen accident, I won’t be keeping that in the final edit 😂
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Looks delicious! That sauce can go great over so many dishes!
Thank you so much!
This looks so good. Great explanations and I have really enjoyed learning from all of your videos. Thanks. 😋👍
I really appreciate you taking the time to share those kind words, thank you. Highly recommend this dish, it’s a showstopper and people go nuts for it.
@@embersonlybbq1 I got a new KJ Classic III a few months ago and the Joetisseri. I’m definitely going to try this, as I love Middle Eastern foods. 👍
@tpcdelisle wonderful! I think this dish alone is reason to get the Joetisserie. Here to spread the gospel of shawarma. Please let me know how it turns out when you make it!
Oded you make me actually want to eat chicken. Incredible.
Haha, it’s so freaking good! It makes me crave chicken.
Wow looks amazing loving the big Joe 3 looks like some piece of kit
Much appreciated! The grill is an absolute beast, highly recommend.
@ ✌️ yeah I’m gonna get one early next year please god a big Joe
That’s awesome!
Nice work, Chef. Looks amazing. Give me some chicken tips and I’ll love you forever.
Swing by the house tomorrow and I’ll give you some chicken for the fam!
This looks so delicious, definitely will try it.
You are going to love it! You have my UA-cam guarantee.
Just another banger from Embers Only!
Too kind, too kind!
Watching this makes me really, really want a charcoal grill. Very tempted to buy one right now to do that shawarma.
Thank you, in my experience, it’s really been worth it.
Made this today for all of our friends and their kids. It was a huge success. Thank you!
So happy to hear that! Any tips and tricks you can share with our shawarma family?
Really enjoyed that and looking forward to christening my joetisserie with recipe on weekend.
It took at least twice as long to watch vid as I kept adding steps to my notes app. Thanks a lot!
Thank you so much for the kind words! Please let me know how the cook turns out. The first carving of the crispy chicken is one of my all time favorite bites.
This looks awesome
Thank you so much! Truly the best thing I’ve cooked. Have you ever made any? Any great tips?
Man you made that so well. Also you have some amazing videos. Thank you sir. Definitely getting a Joe.. You have convinced me 😂
That’s great to hear, thank you so much! I really appreciate it, hope you’ll hit the subscribe button, we’ve got some great videos coming out soon. Anything specific you’d like to see us work on?
@@embersonlybbq1 no problem at all. Yes of course I just subscribed. Well one of the reasons I was looking for kamado Joe's on UA-cam is to see if it can handle a lamb 😂 maybe a shoulder or a huge leg. Maybe you can try that? Arabian or Greek, I personally prefer the Arab mix of spices (cumin, cardomen, cloves, turmeric etc). Much more flavour. But your videos are amazing, going through all of them now, sat at work in downtown London 😂
@nadk8886 that’s so cool! I’ve been thinking about doing a rotisserie leg of lamb and middle eastern flavors are my favorite. So when that one drops know it was inspired by you right here!
@@embersonlybbq1 😂😂😂that would be so cool and very kind of you... Just Google: Lamb Mandi Recipe. Traditionally it's cooked in a underground fire pit/oven but the Kamado is the next best thing I guess 😂
@@nadk8886amazing! I will make it in that style.
Delicious!
Thank you!
Oh man, just looking at it makes my mouth water.
How do you get your pan looking so clean? Do you burn it out after the usage?
Thank you! I just give it a light scrub with mild soap and warm water. In the beginning I season it in the oven for 90 minutes with vegetable oil. That makes it very nonstick.
That olive oil tip is a good one.
Thank you, a lesson learned the hard way.
@@embersonlybbq1 I've also been putting cumin on my eggs because of your tip. It's great!
@mscafidi5870 gotta be the most underrated spice out there. Glad you like it!
Abbas!! We need more bebzis!
Have you tried using the KJ Konnected? The cooking surface is probably smaller than the big joe correct?
I haven’t yet but will be soon. I have made the shawarma in a Classic II which has a similar cooking surface area and fit 12lbs on there no problem.
Looks Great! Do you have recipe with ingredients and measurements ?
Hey there, thanks so much! I wrote this one up here. It’s a little different than this video but it’ll get you there. www.kamadojoe.com/blogs/recipes/chicken-shawarma
Looks great - curious why you do the initial carve and put it back on (vs. cooking it to 165+ in one go)? Does the outside get too crusty before the middle is done?
That’s exactly right. Plus the crispy bits are the best parts so I try to maximize how many of those pieces I can get as well. You can take the thighs to 180 on the final spin, that will get you some nice crust on the outside of that as well. Thanks for the great question!
😊 Good Job, Bro!
Thank you very much! Really appreciate the kind words. Have you made shawarma before?
@@embersonlybbq1 No, never before. My Joetisserie is still in the box
@reiclukas558 well it’s time to busy that thing open and stack some thighs on it!
You give this to your friends and your family, and they will love you forever. I want my stomach to love me forever, so it is for me...thanks!
Haha, I love it! Let me know what you think of the recipe after you make it.
Bravo for this recipe ! Do you have a link for the half-moon shaped dish in which you put the vegetables ? Merci
Thank you so much for the kind words, I really appreciate it. Here is the link for the pan www.kamadojoe.com/products/karbon-steel-half-moon-pan-set
@@embersonlybbq1 Merci !!! I just found them at my favorite retailer in France and I'm going to order them next week !
You’re missing Plain Greek Yoghurt
You do that in the marinade or the sauce?
I keep the skins on.
man, have some chicken with that sauce! 🤣😂
Hahaha, that sauce is unlike anything you’ve ever had!
Purée the onions for better adhesion
That’s a really good tip. I’ve seen them grated too. Do you know if there’s a difference between puree and hand grating them? Will try that next time.
@@embersonlybbq1 haven’t tried grating them. Purée acts like a marinade, popular method in Indian cooking I’ve heard.
@@embersonlybbq1 on another note, I was inspired by your video and just purchased some gyro/yiros disks for the rotisserie. They hold the meat with pressure other than with spikes. That way you can carve as often as you like. Also, I will be trying your red sauce out for sure!
@ianhumphries5063 brilliant, will definitely try that next time, thank you! I’m dealing the onions falling out, that will be much better.
Oh man, that’s so great to hear! I really appreciate that! Think about dropping in some fresh oregano and garlic in there for the last ten minutes. I’m going to do that on my next one. If you put them in all at the beginning I think they might burn.
Is it just me or does anyone else wince during the tomato and onion cutting part?? Those fingertips look like they are in danger!
You know my motto, safety third! You’re not cooking if you’re not in mortal danger. And I can assure you, if/when I have a horrific kitchen accident, I won’t be keeping that in the final edit 😂
is this halal
I don’t know, sorry.
If you buy halal chicken, of course it is.