Kebabs!!! with AH2

FrenchTart · 11 Jan 2015 at 18:53

That's pretty awesome

A poor-man's way of doing something similar is to make a cylinder of spiced lamb, wrap it up and cook it at a low temperature until the fat has mostly rendered. After that take it out and blow torch the outside before slicing off. Blow torch the next layer and slice, etc.

The vertical rotisserie sounds like much less hassle and looks great though

Glaucus · 28 Feb 2015 at 16:45

Well finally getting around to trying the machine, meats in the fridge marinating overnight. Couldn't find any recipes I was happy with so combined a few together. Thighs would be better but trying to keep calories down and protein high.

Flatten chicken out

Make marinade in a blender

Marinade chicken, should have spread it on individually, but I think I got most of them in the end.

Ingredients and nutrition

FrenchTart · 28 Feb 2015 at 19:30

Sounds good. Though... onion salt instead of onion powder? Is that right?

Will you be cooking this tomorrow then?

I also guess you're using chicken breast due to diet stuff as I know normally you'd use thigh

Glaucus · 28 Feb 2015 at 19:36

Yeah, I didn't have onion powder. So reduced salt and replaced with onion salt.

And yes, thighs would be so much better

And yep cooking tomorrow, just serving with white cabbage in lemon juice and probably should find/make a chilli sauce.

FrenchTart · 28 Feb 2015 at 20:43

I'm going out for pro steak tomorrow night but I'm still tempted to pick up a 2/3kg brisket and get it prepared to stick on the smoker on Monday (off work). Two days of ridiculous amounts of red meat in a row might be too much though, hmm.

Glaucus · 28 Feb 2015 at 20:49

Do it, you'll manage.

FrenchTart · 28 Feb 2015 at 21:30

You're probably right there

Glaucus · 1 Mar 2015 at 12:41

Now assembled, just got to resist and wait a few hours to warm up to room temp.

Still worried about how lean it is, but hey ho, that's what I need atm.

FrenchTart · 1 Mar 2015 at 14:39

I'm sure it'll be fine. Even if it's a bit overdone the meat will be sliced thinly and served with plenty of sauces to help it seem less dry I assume?

Glaucus · 1 Mar 2015 at 17:07

Well there was zero need to worry about dryness. Was very tender even though it was ~50mins till slicing.

However far from perfect.
Nice enough marinade, but not the flavour I'm looking for. More towards tandoori style, than takeaway kebab. Oh and far to much lemon juice.
Meat needs to be sliced a lot thinner, thought, I flattened them out well but no, still well to thick. Thick they need butterflying and bashing.
Marinade was to paste, so although it wasn't over powering, it did change the texture a lot as there was a decent thick layer between the meats.

Think I'll try lamb next, there's far more recipes for lamb, however the point of doing chicken breast, was that I'm doing lean low call 5 days a week, and normal 2 days a week, to allow for proper cooking and stop me going mad.

So not a total success, but not a total failure. Then again wasn't expecting total success when trying something like this, but I don't know where to go, to true and get the flavour I'm looking for.

Regy53 · 14 Jan 2017 at 09:47

see these for sale and thought i would let you all know

https://www.amazon.co.uk/oneConcept...8&qid=1484387077&sr=8-1&keywords=kebab+master

Glaucus · 14 Jan 2017 at 13:30

after seeing this bumped, I knew exactly what i was having for a late brunch

ramdrive · 14 Jan 2017 at 20:17

Glaucus said:
after seeing this bumped, I knew exactly what i was having for a late brunch

You need to learn how to cut a pitta mate!

new boy · 14 Jan 2017 at 21:24

Just want to pop a little thanks in this thread.

I just went with the basic yogurt / curry paste mix, soaked chicken breast in that for an hour, then onto skewers and under the grill method. Served it with toasted pita and shredded lettuce and onion, and it was a damn good meal for little effort

Obviously it wasn't perfect first time, but I know what I want to do different next time now.