Who has tried a homemade shawarma on their BBQ? This will work on any rotisserie! If you don't have one, stick the chicken onto some skewers and it will work just as well!
@@p9raceway759 A very sharp small (about 5" blade) knife works best...one slit all the way (not to deep) on both sides of the bone then fold both sides away from the bone and cut the bone off. Really easy and before you know it its second nature and you can do it really fast. There is usually a little corner with a hard gristle that you must trim off at the end of this process (easier) :)
Just come across your channel so glad I found someone else from the uk. I do this quite a lot on my bbq you’ll get faster at deboning but I remember my first time trying to do 4kg’s. I almost lost the will to live
This is one of the best looking chards I’ve seen in Meat lately. I love his environment. It’s like Man Cave or a his garage. Nothing fancy, but looks delicious.
First off, great to have a local channel without all the auld guff. Second, tried this tonight in advance of family coming next weekend on my new kamado grille. wow. best thing i think i have ever cooked! great recipe!
Sittin' here in Texas thinkin' " This looks amazing!" Great video brother. Love a Weber too. Lil Alabama white BBQ sauce would be amazing with that Fantastic video and recipe Gracias from Prosper Texas
Hi Barbechoo, I used your recipe to make a Shawarma on my Kamado Joe grill - for which I have just finished making a rotisserie (due to huge cost of the OEM here in NZ). The Shawarma was fantastic and even got a thumbs up from her in doors - she is not a garlic fan but seems the final result overcame this. I am long time a fan of Smoking Dad for his KJ recipes but you are now alongside his on my recommendation list. Cheers Mike
Thing with Shawarma is you need to cut as you go, a lot of people just let the outside burn. Have to trim as it cooks and you either eat it or set it to the side. Makes it annoying to cook but worth it 👍🏽
Super smart idea with the skewers. I have a 4 prong one but they're not the longest so that technique will still help even with a 4 prong. Just got a rotisserie and this is definitely on my list of stuff to try!
Amazing...this has been added as one of our goto barbecue recipes. Kids love it, adults love it. Only thing I would say is that we lowered the chicken temp to around 75C (probe showed different temps around the different parts ranging from 72 to 77), however it is a cracking recipe. Thanks
Couldn't resist this one James. I'm waiting for the Napoleon rotisserie, which looks worth waiting for (more prongs than the Weber) so I used skewers....really big skewers. Absolutely delicious. Everyone was salivating, it looked and smelt fabulous. Not a scrap of meat left. Used your garlic sauce recipe too. Really simple but oh so so good! Will definitely do this again, and again. Thanks for a great shawarma recipe.
It's almost a year since you made this video 😀. I came here because the Weber Charcoal Rotisserie is on offer (Black Friday) and I wanted to be sure I could do Shawarma chicken with two prongs as I had my concerns. But watching this clip has put my mind at ease, thanks for a amazing video, that chicken looks great 😋. I had a look at your Amazon store but couldn't find the double pronged skewers. Subscribed with notifications turned on 👍🏾
Looks delicious mate. Just did one very similar on Saturday and had a similar dilemma with the Weber 2 prong forks. They should definitely be 4 prong. However, I have the Weber Premium Rotisserie set so I fashioned something together similar to what you did! Next time buy de-boned thighs, it’s a game changer 😂
Haha I usually do buy boneless but they didn't have them.. the Mrs always gives off as they're more expensive but maybe I should let her work through 2.5kg and see if the extra £££ is worth it 🤣🤣
Ruben Koster It's mainly for practical reasons- a big half onion serves as an end stop to keep the chicken in a nice round cylinder shape, although it will add a bit of flavour to the very end too.
Hi mate, where did you get that drip pan? Fits perfectly between the charcoal dividers... Also, would you advise using weber briquettes or charcoal? Cheers
Hi Johnny, they are stainless steel trays out of Ikea - they are cheap so I usually buy a couple and then renew them every year or so. I would definitely use briquettes for something like this as you need a longer burn time. lumpwood tends to burn out after an hour and you may struggle to keep the temps up towards the end of the cook
Hi mate, Sorry the website is down. Bit of a hosting error and the whole things been deleted!! I'll get it back up asap but in the meantime, fire me a DM on IG or something and I'll send you over the recipe
hey @barbechoo. very nice video. A question. after the first carving, do you put it back on the grill? so you get the next bit charred, as they do it in the restaurants? or is it just only 1 time thing?
I made this without the spice rub since I didn't have any. I am guessing that a chili powder and something sweet like a concentrated pineapple juice would work as a substitute? Spice combination seems to be pretty similar and you would just need something with a citrus sweetness.
That look amazing and I’m going to try it bank holiday weekend, I’ve only just started bbqing so hoping it all turns out ok, a quick question on this though, I only want enough for 4 people so should I half all the ingredients or just half the amount of chicken please or if I do the whole lot how about I cook half and freeze half for the next time? I’ve subscribed so will be watching some more
Haha trust me, by the time I was half way through I thought the same... Buy I couldn't get any decent ones so subjected myself to a little pain for the greater good lol let me know how it goes if you give it a try
Lay chicken out flat and add the rub to it. So all the pieces get a layer. If you just rub the outside, after you shave off the first layer, no more rub
Watched this and thought "OMG, this maniac is cooking at 200?!" Buuuuuut then realized I'm American and live in the only country dumb enough to give everyone guns and use idiotic fahrenheit. Anyway, great job. I'm going to emulate this, with the necessary unit conversions
I know, right?? America is the ONLY country that allows it's citizens to protect themselves from armed criminals. That is SOOOO crazy. And that Fahrenheit thing is stupid, too. I've been so disadvantaged by it. We are so oppressed, as Americans.
First time coming across your channel and the cook looks great but.... please don't turn up the music so loud when your not talking... made my bloody ears bleed!!!!
Couldn't you have rotated the extra skewers 90deg? that would have let you rotate the chicken to make it more rounded? edit: Having said that, chicken looked fabulous!! Did you put the remining chicken back on barbie to char? Surprising how a big company like Weber would only give you 2 prongs lol. Subscribed.
Who has tried a homemade shawarma on their BBQ? This will work on any rotisserie! If you don't have one, stick the chicken onto some skewers and it will work just as well!
I have not. Motivated to try now. Not looking forward to deboning thighs. Haha.
@@p9raceway759 A very sharp small (about 5" blade) knife works best...one slit all the way (not to deep) on both sides of the bone then fold both sides away from the bone and cut the bone off. Really easy and before you know it its second nature and you can do it really fast. There is usually a little corner with a hard gristle that you must trim off at the end of this process (easier) :)
@@jsouto77 Thanks !
Doing this tonight!
Just come across your channel so glad I found someone else from the uk. I do this quite a lot on my bbq you’ll get faster at deboning but I remember my first time trying to do 4kg’s. I almost lost the will to live
Fuck right offf I've been watching american and Australian bbq videos for years then an Irish guy comes out with the best bbq recipie ever made!
This is one of the best looking chards I’ve seen in Meat lately.
I love his environment. It’s like Man Cave or a his garage. Nothing fancy, but looks delicious.
Looks absolutely amazing. I will 100% be trying this out - thanks for the video and the inspiration. Keep it up!
Champion. Ordering the rotisserie kit on the back of this video. Weber owe you a quid!
Best chicken I've had in a long time. Easy recipe to follow. Great video.
Thanks man, glad you enjoyed it!
Thanks for this video - it’s really helped my prep for my first ever shawarma…she’s all ready to go now, wish me luck!
Spot on fella , spot on
Very very nice cook!
Good idea!!
Also the rotisserie basket in an airfryer works pretty good also. It’s up to whomever to come up with their own methods.
Great idea on the extra prongs, mate. Subbed.
mines in the fridge now over night, and cooking tomorrow afternoon, will let you know how it goes , thanks for the advice .
Weekend sorted - cheers mate
Great quality video mate for only 3.5k subscribers. I will be trying this on my new weber thanks 🙏
Thanks James 👍 I love making videos and taking photos so great to combine two passions
First off, great to have a local channel without all the auld guff. Second, tried this tonight in advance of family coming next weekend on my new kamado grille. wow. best thing i think i have ever cooked! great recipe!
Awesome, Really glad you liked the recipe!
Sittin' here in Texas thinkin' " This looks amazing!"
Great video brother. Love a Weber too.
Lil Alabama white BBQ sauce would be amazing with that
Fantastic video and recipe
Gracias from Prosper Texas
Just tried this recipe, it was phenomenal. Super happy wife and kids, who never want chicken meat from a kebab house or chip shop again.
Superb 👌👌👌
Greetings from America. That looks awesome.
Hi! Thanks for watching 👍🔥
Why don’t you have 200K subs….awesome content, awesome production….
Just wanted to say thanks. This was really helpful and we were really pleased with the results. Cheers.
OMG I can smell it from here dyammmmm mouth watering lol
Looks fantastic
Thanks Man 👊🔥
Very good! I tried it and I can confirm it is fantastic. Thank you!
Can’t wait to try. No recent videos James?
Hiya James, I made that for fathers day it was fecking fantastic cheers matey don't have a kamado Joe did it on my gas char boil .
Awesome mate, gald you liked it.
Been doing these for years they're great! Sliced Lamb shoulder works great too with a doner kebab style seasoning! Makes fantastic wraps!
Good video, glad to see it's not just the yanks who take BBQ seriously
That is awesome!!!
That look great. Going to have to try that!
Hi Barbechoo, I used your recipe to make a Shawarma on my Kamado Joe grill - for which I have just finished making a rotisserie (due to huge cost of the OEM here in NZ). The Shawarma was fantastic and even got a thumbs up from her in doors - she is not a garlic fan but seems the final result overcame this. I am long time a fan of Smoking Dad for his KJ recipes but you are now alongside his on my recommendation list. Cheers Mike
Awesome. Worked Great 👍👏on my Napoleon R425 Rotisserie. Thanks a ton!
Great video, and is very inspiring. I'm kicking my BBQ up a notch and trying this out.
Looks banging mate good work
Cheers mate 👍🔥
@@Barbechoo no worries
I've been using a "Turkish" yoghurt based marinade but really like the sound of this one. Going to try it next!!
Thing with Shawarma is you need to cut as you go, a lot of people just let the outside burn. Have to trim as it cooks and you either eat it or set it to the side. Makes it annoying to cook but worth it 👍🏽
Extremely annoying 😑
Awesome . Looks so tasty mate. Subbed
Very good G
Great video, has given me some guidance for doing it this weekend. Really enjoyed watching it, perfect amount of info too. Subscribed 👍
Super smart idea with the skewers. I have a 4 prong one but they're not the longest so that technique will still help even with a 4 prong. Just got a rotisserie and this is definitely on my list of stuff to try!
Amazing...this has been added as one of our goto barbecue recipes. Kids love it, adults love it. Only thing I would say is that we lowered the chicken temp to around 75C (probe showed different temps around the different parts ranging from 72 to 77), however it is a cracking recipe. Thanks
Looks great mate, I’ll try send you a few pics of mine cooked on the KJ last week 👍🏻
Awesome mate, definitely send pics
Look me up on Instagram mate just gave you a follow, @sonicbacon 👍🏻
Got you mate, that looks immense!!! Nice carving action 😁
Couldn't resist this one James. I'm waiting for the Napoleon rotisserie, which looks worth waiting for (more prongs than the Weber) so I used skewers....really big skewers. Absolutely delicious. Everyone was salivating, it looked and smelt fabulous. Not a scrap of meat left. Used your garlic sauce recipe too. Really simple but oh so so good! Will definitely do this again, and again. Thanks for a great shawarma recipe.
It's almost a year since you made this video 😀. I came here because the Weber Charcoal Rotisserie is on offer (Black Friday) and I wanted to be sure I could do Shawarma chicken with two prongs as I had my concerns. But watching this clip has put my mind at ease, thanks for a amazing video, that chicken looks great 😋. I had a look at your Amazon store but couldn't find the double pronged skewers. Subscribed with notifications turned on 👍🏾
Looks delicious mate. Just did one very similar on Saturday and had a similar dilemma with the Weber 2 prong forks. They should definitely be 4 prong. However, I have the Weber Premium Rotisserie set so I fashioned something together similar to what you did! Next time buy de-boned thighs, it’s a game changer 😂
Haha I usually do buy boneless but they didn't have them.. the Mrs always gives off as they're more expensive but maybe I should let her work through 2.5kg and see if the extra £££ is worth it 🤣🤣
Use a half onion at the beginning of the Skewer
Why is that?
Ruben Koster It's mainly for practical reasons- a big half onion serves as an end stop to keep the chicken in a nice round cylinder shape, although it will add a bit of flavour to the very end too.
What charcoal do you use? Looks great I am going to try this
"The Black Narley Bits" is called the CHAR and thats where the FLAVOR IS lol
Hi mate, where did you get that drip pan? Fits perfectly between the charcoal dividers... Also, would you advise using weber briquettes or charcoal? Cheers
Hi Johnny, they are stainless steel trays out of Ikea - they are cheap so I usually buy a couple and then renew them every year or so. I would definitely use briquettes for something like this as you need a longer burn time. lumpwood tends to burn out after an hour and you may struggle to keep the temps up towards the end of the cook
@Barbechoo - where has the recipe gone for the marinade?
Could you wrap it tightly in cling film and refrigerate for a few hours to help round it off slightly? Would that help at all?
Looks great… can you write down the marinade ingredients and quantities as the link doesn’t work. Thanks
I made this last night. It was incredible. I didn't write the recipe down and now the site is down and I can't get it 😕 😫
Hi mate, Sorry the website is down. Bit of a hosting error and the whole things been deleted!! I'll get it back up asap but in the meantime, fire me a DM on IG or something and I'll send you over the recipe
hey @barbechoo. very nice video. A question. after the first carving, do you put it back on the grill? so you get the next bit charred, as they do it in the restaurants? or is it just only 1 time thing?
I made this without the spice rub since I didn't have any. I am guessing that a chili powder and something sweet like a concentrated pineapple juice would work as a substitute? Spice combination seems to be pretty similar and you would just need something with a citrus sweetness.
Please Help
I can’t find the marinade recipe or the rub info
Use one Skewer per side instead of setting both on the same side mate. I'll make it easier. Good vid 👍
Anyone got details for marinate can’t access website
❤️
That look amazing and I’m going to try it bank holiday weekend, I’ve only just started bbqing so hoping it all turns out ok, a quick question on this though, I only want enough for 4 people so should I half all the ingredients or just half the amount of chicken please or if I do the whole lot how about I cook half and freeze half for the next time? I’ve subscribed so will be watching some more
Just wondering if you are cooking at 200 degrees Fahrenheit or centigrade?
Hi James why did you buy not just boneless & skinless thighs is there a particular reason? Looks amazing can’t wait to try it :)
Haha trust me, by the time I was half way through I thought the same... Buy I couldn't get any decent ones so subjected myself to a little pain for the greater good lol let me know how it goes if you give it a try
Would you get the same result on a gas BBQ? I only just got my rotisserie and am looking for things to cook on it. This looks insane!
I use a rotisserie basket. Dead easy.
Lay chicken out flat and add the rub to it. So all the pieces get a layer. If you just rub the outside, after you shave off the first layer, no more rub
great cook, James. Looks really tasty just needs chilli sauce and homemade flatbreads lol
Absolutely! We actually had this one with chips and salad but usually go with flatbreads
I got the only fire rotisserie/pizza oven set and it has four prongs
Watched this and thought "OMG, this maniac is cooking at 200?!"
Buuuuuut then realized I'm American and live in the only country dumb enough to give everyone guns and use idiotic fahrenheit.
Anyway, great job. I'm going to emulate this, with the necessary unit conversions
Life's best taken slow
I know, right?? America is the ONLY country that allows it's citizens to protect themselves from armed criminals. That is SOOOO crazy. And that Fahrenheit thing is stupid, too. I've been so disadvantaged by it. We are so oppressed, as Americans.
@@jimmycleveland5623 it is citizens?
@@jimmycleveland5623 America is a mess and run by idiots
@@jimmycleveland5623 lol
Its 20 bux for 4 prong forks, and you just hold it vertical when loading, pressing down. They dont spin. She'll be right
The propane grill cooks it so much better
i found my northen brother!!!
Looks fantastic mate, I gotta try it! Btw; Try to smile a little, it´s not so serious :)
Good job, but you should invest in a pair of gyro discs it would have saved you heaps of time.
Dude, u tell the butcher to debone it🤦♂️ and use the gyro plates...way easier...looks tops though, great job
Hey mate ditch the music, other then that good video
Perhaps you should add something saying that you're speaking of 80 or 81 Celsius and not Fahrenheit.
First time coming across your channel and the cook looks great but.... please don't turn up the music so loud when your not talking... made my bloody ears bleed!!!!
God, ditch the music. Great video otherwise
Really long video, no recipe 50% is just you putting chicken a skewer.
The chicken was delicious but your choice of music is deplorable !!!!
Happy Schwanza
- Nancy Pelosi
Looks really nice but sorry the accent kind of lost me, lots of your words are very strange. Chicken does look nice :-)
No good should be yellow no list of ingredients
Couldn't you have rotated the extra skewers 90deg? that would have let you rotate the chicken to make it more rounded?
edit: Having said that, chicken looked fabulous!! Did you put the remining chicken back on barbie to char?
Surprising how a big company like Weber would only give you 2 prongs lol.
Subscribed.