Sister in law’s grad party is today so I made 20lbs of faux-shawarama chicken kebabs.y little vision kamado grill wasn’t gonna cut it so I fired up the camp chef ftg 600. They just barely fit.
Sister in law’s grad party is today so I made 20lbs of faux-shawarama chicken kebabs.y little vision kamado grill wasn’t gonna cut it so I fired up the camp chef ftg 600. They just barely fit.
Hell yeah. What did you serve it with?
I used to make an oven-roasted version (didn’t have a grill) and a garlicky yogurt sauce. Serve that with some pita and optional veggies. Pretty good, should do again. And now I have a grill!
I made roasted veggies after the chicken came off the flat top. Purple onions, rainbow bell peppers, zucchini, and poblano peppers. My wife made lemon roasted golden potatos and the garlic yogurt sauce to go with it.
Sounds amazing.
Wait how did you do it in the oven?
Broil setting in the oven (turns on heating element on the top) gives direct heat like a grill.
But how is that not just baked chicken still? No rotation, no flame, nothing but just high heat
It’s not identical to grilling or a real rotating schawarma. But it’s better at producing char than normal baking.
I assume you’d bake it.