Just wanted to say that I really enjoy your channel and the foods that you make. I just got my Kamado Joe Classic III a couple of months ago and I'm really trying to learn more about middle eastern and Mediterranean cooking and flavors. I'm definitely going to try this one. Thank you. 👍
I really, really appreciate your kind words. Means a lot to me. I think I’m going to make a new chicken shawarma recipe soon with some tips and tricks I’ve picked up since the first one over a year ago. Going to be an epic one!
Meat Magic was my nickname in the early '90s. But I wasn't as magical as this recipe looks. I've done something similar with turkey, but lamb looks way better.
So kind of you! I tried spinning some ground gyros back in the day and it completely fell apart on me. I want to try that again and spin these up too. Trick will be to stick it in the freezer for an hour or so so it can firm up some.
Thanks so much! Berbere, it’s a must buy. Blend of cinnamon, cardamom, coriander and a bunch of other spices that don’t start with the letter C. I put it on chicken, lamb and shrimp and it’s unbelievable.
Great video! I have a Kamado Joe Big Joe 2 and I absolutely love it. Had it for about 5 years now. My go to grill. I have a Oklahoma Joe's Bronco Pro Barrell as well but about to get rid of it to buy a Russian style Tandoor. I cook a lot of Kebabs in different style and was wanting to know how do you get your kebabs to stay on the skewer without falling apart? I have seen people say to add a lot of butter, or add a couple of eggs, or add bread crumbs, so that it keeps the meat together without it falling apart. Whenever I make kebabs using ground meat it most of the time falls apart when grilling. Thanks.
Thanks so much for the kind words! I had the same issue in the past. My solution has been a mix of the following: 1. After fashioning the kebabs, I hold them in the refrigerator for 30-60 minutes. I’ve found no issues with grilling cold meat and I don’t believe you need to bring meat to room temperature in my experience. 2. Once you have crust you’re safe so brushing with olive oil before they go on the grill helps with that a lot. 3. Transferring from the plate to the grill is very important. Ideally, use two hands in the middle so there isn’t too much pressure on one side of the stick. If not, one hand in the middle and you need to be gentle. 4. The first turn is critical so you can’t move them until a crust forms. I start checking every minute at the 3 minute mark by lightly poking them with a wide spatula to see if they’re ready to release. You can’t force the flip, they’ll definitely fall apart at that stage if they’re not set with crust. 5. After that, gentle all the way around again when you remove them. Spatula in combination with tongs helps. Thanks again!
@@embersonlybbq1 Ok I will give it a shot. I cook a lot of Indian flavor kebabs. I bought this kebab machine press online as well that works good but the issue is that the meat always falls apart on me. Otherwise my machine press works well to where I just put some meat inside, place the skewer on top, and then just press the handle down and it forms the shape as well. I usually cook my kebabs over a high heat flame and turn every 30 seconds. They say the first turn you should do after about a minute so the meat gets stuck to the skewer and won't easily fall apart. It's crazy how the experts have the talent to shape and skewer the meat up. It looks easy but it's not. This is a link to a video of the kebab press that I bought so you get an idea of what I am using: th-cam.com/video/YKd4DP-7_sM/w-d-xo.html
@@embersonlybbq1 Tandoori Chicken Kebabs is my go to. Also recently made one called Hariyali Chicken Kebabs that was really good as well. I love spicy food. Made a few with lamb as well.
That’s more of the berbere I used on the chicken shawarma but I also use Ras Alhanut in the same way. They’re similar, both really great for stuff like this.
I’m not sure where you live but I get mine from Amazon. It’s called The Spice Way Ethiopian Berbere. If not, some specialty and higher end grocery stores and spice stores sell it, or you could look for a recipe online and mix a bunch yourself. Let me know what you think!
Keep up the fantastic work! 🔥
Thanks so much! Really appreciate the kind words.
Just wanted to say that I really enjoy your channel and the foods that you make. I just got my Kamado Joe Classic III a couple of months ago and I'm really trying to learn more about middle eastern and Mediterranean cooking and flavors. I'm definitely going to try this one. Thank you. 👍
I really, really appreciate your kind words. Means a lot to me. I think I’m going to make a new chicken shawarma recipe soon with some tips and tricks I’ve picked up since the first one over a year ago. Going to be an epic one!
That looks amazing!
Thank you, it was so delicious!
Hey, your herb garden looks great!
We love our herb garden! Thank you! Peas are coming in fresh right now.
Oh, and more outtakes! 🤣
Haha, so much fun
Meat Magic was my nickname in the early '90s. But I wasn't as magical as this recipe looks. I've done something similar with turkey, but lamb looks way better.
Meat Magic, Matt Irons, the Vicious Viking, all I know is that all of them were forever banned from Balls on University.
Just incredible Oded. Wish I could be there to taste these flavors. Have you thought about rotisserieing these as well?
So kind of you! I tried spinning some ground gyros back in the day and it completely fell apart on me. I want to try that again and spin these up too. Trick will be to stick it in the freezer for an hour or so so it can firm up some.
These look awesome! What was that North African spice blend you mentioned?
Thanks so much! Berbere, it’s a must buy. Blend of cinnamon, cardamom, coriander and a bunch of other spices that don’t start with the letter C. I put it on chicken, lamb and shrimp and it’s unbelievable.
Great video! I have a Kamado Joe Big Joe 2 and I absolutely love it. Had it for about 5 years now. My go to grill. I have a Oklahoma Joe's Bronco Pro Barrell as well but about to get rid of it to buy a Russian style Tandoor. I cook a lot of Kebabs in different style and was wanting to know how do you get your kebabs to stay on the skewer without falling apart? I have seen people say to add a lot of butter, or add a couple of eggs, or add bread crumbs, so that it keeps the meat together without it falling apart. Whenever I make kebabs using ground meat it most of the time falls apart when grilling. Thanks.
Thanks so much for the kind words! I had the same issue in the past. My solution has been a mix of the following:
1. After fashioning the kebabs, I hold them in the refrigerator for 30-60 minutes. I’ve found no issues with grilling cold meat and I don’t believe you need to bring meat to room temperature in my experience.
2. Once you have crust you’re safe so brushing with olive oil before they go on the grill helps with that a lot.
3. Transferring from the plate to the grill is very important. Ideally, use two hands in the middle so there isn’t too much pressure on one side of the stick. If not, one hand in the middle and you need to be gentle.
4. The first turn is critical so you can’t move them until a crust forms. I start checking every minute at the 3 minute mark by lightly poking them with a wide spatula to see if they’re ready to release. You can’t force the flip, they’ll definitely fall apart at that stage if they’re not set with crust.
5. After that, gentle all the way around again when you remove them. Spatula in combination with tongs helps. Thanks again!
@@embersonlybbq1 Ok I will give it a shot. I cook a lot of Indian flavor kebabs. I bought this kebab machine press online as well that works good but the issue is that the meat always falls apart on me. Otherwise my machine press works well to where I just put some meat inside, place the skewer on top, and then just press the handle down and it forms the shape as well. I usually cook my kebabs over a high heat flame and turn every 30 seconds. They say the first turn you should do after about a minute so the meat gets stuck to the skewer and won't easily fall apart. It's crazy how the experts have the talent to shape and skewer the meat up. It looks easy but it's not. This is a link to a video of the kebab press that I bought so you get an idea of what I am using: th-cam.com/video/YKd4DP-7_sM/w-d-xo.html
@TheProjectManager100 right on, I love it! Any great Indian kebab recipes you like? I’ll try some soon on your recommendation.
@@embersonlybbq1 Tandoori Chicken Kebabs is my go to. Also recently made one called Hariyali Chicken Kebabs that was really good as well. I love spicy food. Made a few with lamb as well.
@TheProjectManager100 thank you!
Is that spice Ras alhanut?
That’s more of the berbere I used on the chicken shawarma but I also use Ras Alhanut in the same way. They’re similar, both really great for stuff like this.
@@embersonlybbq1 well it looks amazing. Can't wait to try all of these. You have great taste in food 👍🏼👌🏻
@@nadk8886thank you so much, my friend!
How to get that berbere seasoning? haha
I’m not sure where you live but I get mine from Amazon. It’s called The Spice Way Ethiopian Berbere. If not, some specialty and higher end grocery stores and spice stores sell it, or you could look for a recipe online and mix a bunch yourself. Let me know what you think!
@@embersonlybbq1 I will take a look at it, thanks!
@erwinvandenberg6055 great, keep me posted.