{"id":3593,"date":"2021-08-08T14:21:05","date_gmt":"2021-08-08T14:21:05","guid":{"rendered":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/lamb-shawarma-others-kungfubbq\/"},"modified":"2021-08-08T14:21:05","modified_gmt":"2021-08-08T14:21:05","slug":"lamb-shawarma-others-kungfubbq","status":"publish","type":"post","link":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/lamb-shawarma-others-kungfubbq\/","title":{"rendered":"Lamb Shawarma (+Others!) – KungFuBBQ:"},"content":{"rendered":"


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Lamb Shawarma (+Others!)<\/span><\/h2>\n

I was planning to cook this on another grill but it wasn\u2019t available. As it was a long cook I went for the KJ, it\u2019s rock solid and sits at temp with no effort so an easy choice! Not sure how I found this recipe but it\u2019s not in the Berber and Q book and is available online here<\/a>.<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

Cull Yaw Shoulder, I have mentioned this in the last two posts so have a look at them to learn more about Cull Yaw. This was one of the half shoulders.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

Spice mix made from cumin seeds, coriander seeds, fennel seeds, allspice, turmeric, cinnamon and ginger. Mixed and rubbed all over the meat the left in the fridge for 24 hours.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Fire up the big boy! Full charcoal basket, two firelighters and half an hour later it\u2019s set at 160C.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

Meat on!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Nice colour forming.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Oh yes!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Wow! This was looking and smelling fantastic.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Once the internal temperature hit 87C I took it off to rest.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

It shredded easily.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Time to Eat:<\/span><\/h3>\n

I didn\u2019t make the breads, these are Greek flatbreads from Tesco. I like them and it saves me a load of time! On top of the bread was cherry pepper harissa, lamb shawarma and pickled red cabbage. It looked fantastic!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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What a cracking meal this was! Typical Berber and Q dish in that it tasted as amazing as it looked! A bit of prep work but it was totally worth it, definitely recommend this one. Leftovers tasted even better the next day too.<\/span><\/p>\n

The Cull Yaw should was fantastic, really enjoying this meat!<\/span><\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nMedium: 3\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nKamado Joe Big Joe<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nIndirect Cook<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nGlobaltic Charcoal<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nCherry Chunk<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n160C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\nAbout 5 hours<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n90C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\n1: No major changes on this one, just enjoy it!
<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Angry Roast Chicken with Fenugreek fries:<\/strong><\/span><\/p>\n<\/div>\n

First cook on the Weber Smokefire and it was Angry Roast Chicken with Fenugreek Fries from the Mowgli cookbook:<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Needed quite a few Steenbergs spices for the spice rub:<\/span><\/p>\n

\"Angry<\/span><\/p>\n

I haven\u2019t used my Blenheim Forge Petty for a while<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Slashed!<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Time to rub it on<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Rubbed all over and in the slits<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Straight on the grill, probe in<\/span><\/p>\n

\"Angry<\/span><\/p>\n

It splattered the shiny new grill!<\/span><\/p>\n

\"Angry<\/span><\/p>\n

Taking on a nice colour from the Apple pellets, fenugreek fries in too.<\/span><\/p>\n

\"Angry<\/span><\/p>\n

These tasted so good!<\/span><\/p>\n

\"Angry<\/span><\/p>\n

That is an angry roast chicken!<\/span><\/p>\n

\"Angry<\/span><\/p>\n

I have cooked this before but it tasted better this time, not sure why! Cracking meal though.<\/span><\/p>\n

This recipe is from Mowgli Cookbook by Nisha Katona<\/span>:<\/span><\/p>\n

Cull Yaw Chops:<\/strong><\/span><\/p>\n

Second cook on the Smokefire, Cull Yaw chops this time. When this meat was delivered the chops caught my eye as they were massive but also the colour of them. They looked awesome!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Salted and cooked at a low temp in the Smokefire.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

When they hit 47C on the probe I took them off whilst I ramped the Smokefire up to 315C<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Given a good sear on each side at 315C<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Served up with Jersey Royals, peas and broccoli spears<\/span><\/p>\n

\"Cull<\/span><\/p>\n

The quality of this meat keeps blowing my mind, so good! I actually cooked this at lunch one day as I had a really long day at work planned with a few West Coast USA phone calls lined up which meant a late dinner. Awesome to cook and eat a nice meal at lunch but I needed a sleep after!<\/span><\/p>\n

Smokefire worked well with the reverse sear, great meal.\u00a0<\/span><\/p>\n

Shakshuka:<\/strong><\/span><\/p>\n

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This time it was Shakshuka for breakfast, recipe from the Berber and Q cookbook.<\/span><\/p>\n<\/div>\n

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\"Shakshuka\"<\/span><\/div>\n

Tomatoes<\/span><\/p>\n

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\"Shakshuka\"<\/span><\/div>\n

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See the glow of the Smokefire!<\/span><\/p>\n

\u00a0<\/p>\n

\"Shakshuka\"<\/span><\/div>\n

All ingredients in, just cook and reduce now<\/span><\/p>\n

\u00a0<\/p>\n

\"Shakshuka\"<\/span><\/div>\n

Eggs in<\/span><\/p>\n

\u00a0<\/p>\n

\"Shakshuka\"<\/span><\/div>\n

Feta, basil, spring onion and oil<\/span><\/p>\n

\u00a0<\/p>\n

\"Shakshuka\"<\/span><\/div>\n

Close up<\/span><\/p>\n

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\"Shakshuka\"<\/span><\/div>\n

Great way to start the last day of work before the weekend! I have cooked this a few times and it\u2019s a personal favourite, this came out really well.<\/span><\/p>\n

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Goan Chilli Pork \u2013 Indian Kitchen:<\/strong><\/span><\/p>\n

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Cook #4 on the Weber Smokefire and it was spot on again.<\/span><\/p>\n<\/div>\n

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The Tomatoes, Onion and Garlic was roasted in oil for 25 minutes\u00a0<\/span><\/p>\n<\/div>\n

\"Goan<\/span><\/p>\n

Roasting then blitzed with spices and tamarind paste.\u00a0<\/span><\/p>\n

\"Goan<\/span><\/p>\n

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The pork had been mixed with crushed pineapple and was now mixed with the above spice blend and left to marinade.<\/span><\/p>\n<\/div>\n

\"Goan<\/span><\/p>\n

I set the Smokefire up to run at 250c and threaded the skewers whilst it heated up. <\/span><\/p>\n

\"Goan<\/span><\/p>\n

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Once it hit temp I put the skewers on along with a small pot of ghee for basting the meat with.<\/span><\/p>\n<\/div>\n

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\"Goan<\/span><\/p>\n

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After 5 minutes I flipped the meat over and basted it. Another 5 minutes later it was at 75c internal temperature and I took it off.<\/span><\/p>\n<\/div>\n

\"Goan<\/span><\/p>\n

It looked fantastic!<\/span><\/p>\n

\"Goan<\/span><\/p>\n

Such a tasty dish! Quick and easy to prepare and cook but really good.<\/span><\/p>\n

This recipe is from Indian Kitchen by Maunika Gowardhan<\/span>:<\/span><\/p>\n

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Dishoom:<\/strong><\/span><\/p>\n

As a big fan of Dishoom when I saw they were doing home delivery Bacon Naan kits I had to buy one!<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

Bacon into the Petroxmax pan<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

Onto the Smokefire<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

Naan bread cooking direct over high heat<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

Served up<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

With Chai!<\/span><\/p>\n

\"Dishoom\"<\/span><\/p>\n

It was great to have a bacon naan again, it\u2019s been months since I made to Dishoom due to lockdown.\u00a0<\/span><\/p>\n

Cheeseburgers:<\/strong><\/span><\/p>\n

White label burgers from Turner and George cooked on the Little Gridle on top of the Napoleon Pro 22.<\/span><\/p>\n

\"burgers\"<\/span><\/p>\n

A basic burger: Sauce, burger, cheese \u2013 that\u2019s how I like it. (maybe some bacon too!)<\/span><\/p>\n

\"burgers\"<\/span><\/p>\n

What a burger, loved it!<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

\u00a0<\/h3>\n<\/p>\n

CONNECT WITH ME ON SOCIAL MEDIA:<\/span><\/h3>\n

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