20 people had plenty of chicken shoarma. I followed the recipe on the kamado joe site. This turned out absolutely fantastic, everyone loved it with my home made Toum (Libanese garlic sauce)
1.5 hours to crips the first bits and sliced it off, put it back on for another hour for a second round of slicing. Remainder was cooked to a internal temp of 74 degrees Celsius.
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by Rollin_pilsner
3 Comments
https://preview.redd.it/rp8t0fxkhznf1.jpeg?width=4032&format=pjpg&auto=webp&s=d98a2ea95a42e6991c17f8e8434d4e6754c50f4f
Plate setter added at some point to stop the smoke of fat drippings on hot coals. This is just before the first round of slicing.
Shawarma would be a good thing to cook too
“Shoarma” 🤣