Chicken Kebab

This is a stunning recipe for chicken kebabs cooked beautifully on the Kamado Joe JoeTisserie. Homemade chicken kebabs or chicken shawarma cooked to perfection on the Joe. Served with a 'dirty veg' salsa and homemade flatbreads - this is definitely one of my favourite recipes.

Ingredients:

• 3 packs of Skinless and boneless chicken thighs
• A few pinches of salt
• Your favourite BBQ or spicy rub
• 150ml of rapeseed oil
• 5 red onions
• 3 peppers of different colours
• Red wine vinegar
• Fresh coriander 
• Chillies   

Instructions

• Add some salt, the BBQ rub and 100ml of rapeseed oil into a bowl on top of your chicken thighs and mix in with your hands.
• Keep mixing until each piece of chicken is completely covered in your rub, if you need to add more rub don't be afraid to do so.
• Once each piece of chicken is properly covered it's time to begin skewering, firstly remove one of the skewer clamps. Now start skewering your chicken and slide it all the way down the skewer until it hits the other clamp. We think it's best if you place your chicken in a criss cross style so that the meat is spread evenly and will cook properly. 
• After you have placed all your chicken on the JoeTisserie skewer, reattach the other clamp and push it all the way down until your chicken is completely secured. Then tighten the clamp.
• Now it's time to place your skewer in the JoeTisserie. After you have secured your skewer in place you can slightly loosen the clamps to move them so that they are centred in the rotisserie.
• We think that to get the best cook on a rotisserie kebab is by using a Kamado Joe charcoal divider in your JoeTisserie. This allows you to put most of the heat on one side of the rotisserie. This creates the perfect cook on the chicken as it stops it burning on the outside before the middle is cooked.
• You should cook your kebab at roughly 200 degrees for 2 hours, this gives time for the chicken to properly cook and to really dwell in those flavours.
• After about an hour has passed, get some vegetables and place them in the other half of the fire basket and let them roast. This can later be used to create an awesome salsa.
• After another hour it's time to remove everything. Start by removing the chicken and taking it somewhere to rest. Then remove the vegetables.
• Take your vegetables to a clean work surface and remove all the burnt and charred skin. On the inside there should be some really nice and well cooked bits of vegetable left. 
• Get all the good bits of vegetables and just start chopping, bunch them all up and keep chopping. 
• Once all of the vegetables are chopped and mixed together, place them into a small bowl. Add diced chilli with the seeds removed (or left in if you like it hotter!), fresh coriander, a tablespoon of red wine vinegar, some salt and rapeseed oil. Now mix that all together.
• Now that you're almost ready to eat, remove both the clamps from your skewer and hold your skewer upright in a serving dish and begin carving. The best way to do this is with a sharp knife going down in almost a sawing motion, cutting off small chunks at a time. 
• Wrap the chicken with a spoonful of the salsa in a wrap and enjoy!