Like everyone else here I love the Halal Cart chicken. Does anyone have any recommendations for adapting this recipe for kabobs? Right now I have some sword style skewers and was going to:
1) cut the chicken into pieces and marinate it, assemble the skewers.
2) Cook them low and slow for a bit.
3) Let kabobs rest while I make hamburgers and hot dogs.
4) Throw them back on the grill for some char (with additional marinade) before serving.
Obligatory pic of the last time I made it.
Has anyone done something similar? I know another poster a while back did a version on a rotisserie which was the initial inspiration.
by asskkculinary
1 Comment
I’ve adapted for the grill, but not as kabobs. What I’d suggest is marinate on the lower end the of the time range because of the increased surface area. Don’t forget to presoak your skewers if using wood. Best of luck friend!