Hey guys, I recently bought one of those revolving shawarma grills for home, but I’m running into an issue the meat keeps turning out really dry. I’m not sure if it’s the marinade, the cut of meat, or how I’m cooking it.
For those of you who’ve used these grills before, do you have any tips or tricks to keep the meat juicy and flavorful? Would love to hear about marinades, cooking temps, or even the best cuts of meat to use.
by ClearEstablishment89
20 Comments
Are you using breast or thigh? Thigh is much better. You should be slicing it little by little as it cooks as well.
Basting?
Our local place debones whole chickens (keeping the fat on). Then they marinate the meat, overnight. Then they put the chicken on a spit, and let er rip. Not sure of the seasonings they use. I’m sure they baste with the chicken fat as well. They catch the shaved meat using a sauté pan that’s been cut into a half moon shape. It catches the meat as they shave it.
I would add that you should try pork pastor as well. What I read, is that Lebanese people migrated to Mexico. And Mexicans decided to put pork on it. So friggin good
Usually meat and fat are flattened and stacked to make the cylinder. Layers and layers of thin fat between the meant. Some put fruits on top too and baste too. Many only cook the outside and cut off what is recently cooked while turning them
How are you preparing the skewer? Walk us through your process, the ingredients you use, and the cook itself.
Let’s hear about you more. What’s cuts are you using, marinade / seasoning, cooking process, etc.
Get a better one that cooks at a high heat.
Why?
The answer is more fat. If you’re using lean protein you’ll have to layer fat in while you’re stacking. Problem solved
No experience at this , but I might try injection of water or a juice into the meat before starting
Thighs are the way to go, breast will just go really dry.
How many times did you use it? Any photos of your process and what you used? Hard to help with this little information. I recommend searching YouTube if you’re looking for info on how to use it though. If you didn’t look at reviews or anything before buying might’ve been a bad buy.
Are you trying to cook the entire thing to completion or are you actively shaving off layers of the outside as it cooks?
It should never really dry out, as you are meant to remove thin outer layers as it goes. If you are unsure how deep to cut you can always finish the chicken in a separate pan, if doneness is a concern.
Are you cutting off the outer edge as it cooks, or are you trying to cook the whole mass of meat completely?
I haven’t seen these used in a non-commercial setting. My first thought is thst you might just be overcooking the meat by not trimming enough/fast enough.
Ate you slicing from the outside as it cooks, or trying to cook the whole thing through to the middle?
Skin on boneless thighs. Deep chill to firm them up. Butterfly out to make very thin layers with fat/skin attached and marinate. Stack in a way that the fat/skin is evenly distributed. I.e. if there is a bit without skin have skin above or below. Cook and trim as you get nicely done layers.
You can also trim more than you are ready to eat if it is cooked, toss in dripped fat and reheat on a griddle as needed. Great meal prep with tahini sauce and rice
Don’t forget that pineapple chunk on top
Use fattier meat