I first came across this recipe in 2017 having seen it on some UK BBQ community pages on social media. The kebab dish is named after its creator – a British lady called “Kelly” and at the time became such a popular recipe on the British sites that the name took hold and has since stuck. We Brits love our kebabs and the spices turn plain chicken into a kind of shawarma flavour…very nice.
I’ve made this recipe a few times since seeing it, and also seen it recreated in a few places. So, to save me having to look for it each time, I’m documenting it ! It’s nice and easy, although this version I describe here is before I realised the benefits of “vertical rotisserie” or indeed of using an old, cleaned out coke bottle to shape the meat stack. All useful additional techniques and tools.
However, do approach this dish with confidence – you can’t really go wrong, even if you haven’t got a Kamado or Joetisserie… you just need an over and a “spike” to skewer it on somehow. It’s a great summer recreation of a Greek holiday kebab – with the added benefit that you know what’s going into it !
Original “Kellybab”
Rotisseried chicken thighs marinated in "shawarma" style spices, served "Greek style".
Equipment
- Kamado Joe Classic
- Joetisserie
Ingredients
- 1.8 kg chicken thighs boneless and skinless
The "Kellybab" marinade
- 3 tbsp tomato puree
- 4 garlic cloves minced
- 2 whole lemons juice and zest only
- 2 tsp onion granules
- 2 tsp ground cumin
- ½ tsp ground allspice
- 1 tbsp fresh thyme finely chopped
- 3 tsp fine sea or rock salt
- 2 tsp black pepper
- 8 tbsp olive oil
Flatbread (Makes 12)
- 500 grams strong white bread flour
- 2 tsp salt
- 2 tsp sugar
- 7 g instant yeast
- 3 tbsp olive oil
- 300 ml warm water
Instructions
The "Kellybab"
- Setup the Kamado Joe with the Joetisserie attachment and pre-heat the Joe to 350F.
- Place the chicken in a large bowl. In a separate bowl, mix together all of the other ingredients really well.
- Pour the marinade over the chicken and mix everything thoroughly. Every bit of chicken needs to be smothered in the paste.
- Leave in the marinade for at least two hours, preferably overnight. In a fridge of course.
- Thread the chicken onto the Joetisserie attachment using whatever means possible to keep it in a stack. Using an empty soda bottle with both ends cut off to form a "shaping tube" could work. Using extra skewers threaded to strengthen the chicken structure also could work.
- If cooking without Joetisserie, then consider a "vertical rotisserie" (skewer) or regular skewers too.
- Place the Joetisserie rod in the Kamado Joe and cook until the chicken has reached an Internal Temperature of 165F. Consider wrapping the chicken in foil to avoid premature over-burning on the outside. Total time should be anything between one and two hours depending on quantity and how the meat is stacked. An internal meat thermometer is best.
- Slice off the spit (kebab style) and serve in pita bread or flatbread (see below) stuffed with salad, tsatziki and chili sauce.
Flatbread
- Place all the flatbread ingredients into a large bowl and mix to form a dough. The dough should be soft and not too sticky. Knead the dough for 10 minutes, then place in a bowl and cover. Leave in a warm place until doubled in size.
- Knock the air out of the dough and tip onto a floured surface. Knead again quickly and shape into 12 balls. Place onto a floured surface until ready to cook.
- Roll out each ball until nice and thin (around 7-8 in across). Cook on either a hot griddle/cast iron surface, non-stick frying pan or over direct heat on the Kamado Joe. When bubbles appear, check the underside. If it's nicely browned then flip over to the other side for a few seconds. Keep warm in foil until ready to serve.
Video
Notes
This dish can be emulated in the oven at a push, although you won’t get that “flame grilled” experience of course.
Flatbreads can be brushed with butter straight off the grill if desired.
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