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Original "Kellybab"

Rotisseried chicken thighs marinated in "shawarma" style spices, served "Greek style".
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Prep Time 1 hour
Cook Time 2 hours
Resting time 2 hours
Total Time 5 hours
Course Main Course
Cuisine Greek
Servings 6

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.
Keyword Kebab, Shawarma