Poultry Perfection | Chicken Shawarma on Kamado Joe Joetisserie
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- Опубліковано 26 тра 2022
- Authentic, delicious chicken shawarma rotisserie on the Kamado Joe Joetisserie. Great dinner idea, great for afternoon bbq, the best chicken you'll ever have.
Best chicken EVER!!!
Thank you so much Oded for all the amazing details and for making a king/queen deserving meal! Sooo delicious!!!
So kind! Thank you so much for the beautiful words!
Great video, great editing and best chicken ever!!!
Thanks so much! Always appreciate the support.
Wonderful step by step instructions! Looks delicious and I know first hand that it is oh sooo good!!! Amazing! Thank you!!!
Thanks so much! Perfect for thanksgiving :)
That looks phenomenal! I don’t have any of the tools to make this, so I’ll need to come down for a tasting sometime soon! 😁 relaxing 15 minutes - now I’m starving!
Hahahaha, come down any time! We’d love to host you and would be an honor to cook for you.
Cant wait to try this weekend, looks awesome
Thank you! Please let me know how it turns out.
The editing on this video is superb!
The best in the business, Emmy award winning.
Excellent content. Love how you kept in mistakes, extremely helpful!
Thanks for watching!
Love this video! Thank you
So kind of you, thanks for sharing that!
Nice info on the setup. Thanks.
Thank you so much!
Awesome, great video. God I need that in my life
Thanks so much for watching! Appreciate the kind words.
That just looks unbelievable. And the white sauce 👌🏻 now I'm craving it 😂
The white sauce is super nice, one of my favorites.
This was awesome shawarma! Please keep these videos coming!
Thank you so much! Next up is rotisserie rack of lamb! Hope you’ll subscribe.
@@embersonlybbq1 Already did! Looking forward to the lamb video.
Too kind, too kind! Lamb should be up in a few weeks.
Looking good!
Thanks so much, Sammy!
Very detailed very tasty!
I’m a detail oriented guy
Sitting here with a stupid grin on my face and a puddle of drool in front of me. Just got my Joetissere today and this is first up! AWESOME THANKYOU!
Thank you so much for that! So incredibly kind of you. Please let me know how the cook goes!
@@embersonlybbq1 My friend the recipe killed it! So much fun and it tasted so good. Special shout out to the sauce as well. I think the third carve is for the guests and the first carve is just for me! Gave you a shout out on Reddit and posted a link. Well done and more vids, please! :)
@mattwarwick8135 thank you so much! It really is my favorite thing to make, so happy you enjoyed it. Next recipe we’re filming will be gyros on be joetisserie, excited to show it to you!
Looks amazing
Thank you very much! Have you ever made chicken shawarma before?
Looks great I’d like to try this but can you give an idea of what else is in that spice blend please?
Thanks so much! For that berbere spice blend, I buy it pre made from Amazon or the grocery store but if you want a rough approximation, use 1/3 cinnamon, 1/3 cumin, 1/3 coriander and you’ll be on your way. The cinnamon takes it to another level. Let me know what you think when you try it!
Def doing this
Just be careful, it’s very addictive 😂
Damn.....im drooling
It’s the best. Truly the best.
This looks delicious.
So good! You have to try it.
@@embersonlybbq1 I will this weekend. Thank you for sharing.
Love that! Let us know how it turns out!
Very nice video. Looks amazing! Could you post written directions and amounts of each ingredient for the marinade and sauce?
Thanks for the kind words! I will work on recipe and let you know here when it’s ready. Really appreciate the support.
Approximately how many pounds was that you cooked?
This was about 12lbs.
YUM
The best.
Can I make Shawarma on a regular rotisserie not a standing one
You absolutely can. Just spin that chicken any way you’d like!
Looks very nice and I will try this one soon! But at my local wholsale they do not sell the berbere seasoning. Do you know a fine alternative for that one? Maybe ras el hanout?
Thank you! Yes ras el hanout is an excellent substitute. In a pinch you can also just mix up cumin, cinnamon, onion powder, garlic powder, chili powder, paprika and cayenne pepper.
@@embersonlybbq1 Great! Thank you!
And btw, I like garlic too and if you want to really elevate the garlic try this method from Marco Pierre White. It is a real game changer ever since I do it this way: ua-cam.com/video/us0h0pVbrKU/v-deo.html
@@erwinvandenberg6055 wow, that’s a beautiful recipe! I will need to try this. The other sauce that goes great with the shawarma is a Lebanese toum. Basically emulsified garlic. Incredible and very authentic.
@@embersonlybbq1 Going to make it 'finally' haha but what was your dome temperature?
Lol. Burnt the F out of my hands. Keeping it real. Too funny
Haha, that’s right. We have to be strong for the ones we love.
Just sharpen your knife and you’ll be fine. I’ll try this soon, thanks!
Droolllllll
We need to make this together. Badly.
How many pounds of chicken did you use?
This was about 7-8lbs of chicken thighs. I have a full measured out recipe here if that helps. Thanks for watching! www.kamadojoe.com/blogs/recipes/chicken-schawarma
@@embersonlybbq1 appreciate it!!
@monzsterman you got it! Let me know when you make it. It’s my favorite thing to cook!
This looks phenomenal. I just purchased a Joetisserie and will be making this next week. I've been searching for this recipe but cannot find it anywhere. Do you happen to have a written recipe with exact quantities of the ingredients? Thanks in advance. I'm so looking forward to making this!
Thank you so much for the kind words, hope you’ll subscribe to the channel! Here’s a rough recipe of what I do. And electric carver/knife is also a good idea. Pretty cheap on Amazon, I like mine a lot.
10 lbs Boneless skinless chicken thighs
Marinate overnight:
1/2 cup berbere spice (or ras el hanout or shawarma mixture)
2 tablespoons cumin
1 teaspoon sumac
2 teaspoons Aleppo pepper
Zest of one lemon
2-3 glugs of extra virgin olive oil (not too much or it will drip and burn on the grill)
6 cloves of chopped garlic
1 chopped red onion
3 tablespoons kosher salt
2 tablespoons fresh ground pepper.
Be aggressive with the spices.
Stack them up and trim any pieces that stick out too much. Won’t cook evenly. Ran my coals at 350 and carved three times, once at 1 hour, once at an hour and half at 2:30. Check with meat thermometer for 165. First carve is more cosmetic. You’re cutting all the pieces that stuck out. Won’t yield a lot of meat but good to snack on. Second carve you’ll get about 1/4 of the meat off, carve to the tines. Last one you take the thighs off the spit and slice them on a cutting board.
Thank you so much for the recipe! I'm so excited to make this next week. I did subscribe to your channel. I'm looking forward to more of your videos plus making more of your tasty treats.
You’re welcome, please let me know what you think about the shawarma! Excited for you to try it. I have a different video on joetisserie set up that has some tips you might appreciate. Good luck!
Even the above average American chefs don't know what is Aleppo pepper.
It’s such a magical spice! What do you put it on?
@@embersonlybbq1 True. I use in every marinade. But I like it especially on Chicken and fish.
A very wise choice
Chicken dry as the Sahara dessert ??? 😱
Yeah buddy! Dry all the way, that’s how we roll. Thanks for watching.
There's nothing honest to god middle eastern about this. This is more like ethiopian bbq curry chicken.
Americanised Chicken Shawarma. Nothing near the traditional Middle Eastern Shawarma.👎🏾🤨
I’m sorry you feel that way, what would you change in the ingredients or prep?