When East Meets West – Making The Man’s Man Barbeque or Kebob!
December 27, 2009 Leave a comment
It is winter and I know how much you Washingtonians already missing your outdoor barbeque. You can still make it indoor, even better IF and only IF you have a fireplace working with natural fire wood. The result is much better than other type of barbeque you are used to making. Try it and judge it for yourself.
Stuff you need to make it with chicken:
. Boneless or with bone chicken leg or breast
. Olive Oil
. Turmeric. Why? here are 20 reasons for it
. A photo of Angelina Julie
First you need to marinate your chicken 24 hours in advance
Preparing the sauce:
. Shred one big onion and mix it with two full spoons of olive oil, salt, pepper, one full spoon turmeric, and squeezed juice from two lemons
. Using your clean hand, mix the sauce with chicken and keep it marinated in a pot in the refrigerator for about 24 hours.
Preparing the right fire:
It is very important to have the right fire and temperature. Otherwise, you might burn the surface while the inside is still uncooked.
. Using the natural wood log, start the fire one or two hours in advance. Keep it burning till most of the woods are burned to fresh burning charcoal. Make sure there is no more smoke or high flame fire.
. Put the chickens into the skewers as shown in the pictures. Any kind of metal skewer will work. The one shown in the picture, I bought them from middle eastern stores
. Rotate the skewers once every one minute so it is cooked proportionally. If the fire under the meat is too high and you notice the chicken surface is being burned quickly, just move the particular skewer to other part of the grill where there is less fire or simply move the fire around to adjust the temperature under the meat.
. After about 10 to 15 minutes once the chicken is about to be ready, brush them off with butter