The Chilli Source

[kebabless]

Dear Chilli Source Kebab lovers,
My name is Jack and I have been living in Thailand for 6 years. The kebabs and sauces to be had here are a disgrace to the name Kebab. I am looking into starting a new small business and would like to add the ability to provide true Kebab connoisseurs with a quality product. Would you please be able to provide me with the best U.K. style Chicken Kebab marinade and I also have yet to see a proper chilli sauce here, so a good chilli sauce recipe would also be greatly appreciated. Thank you for your time and I look forward to my first decent Kebab in years.
Best regards & thank you,
Jack

[ABRA-KEBABRA]

Alright Jack?

Hope you're still chasing kebabs around mate, there's no finer sport. Anyway, here's a recipe for the good old chicken doner.I'll give a recipe for 12 chicken thighs because I dont know if you're going the full route of making a giant spit, or just knocking a bit up for yourself. the recipe can be multiplied a many times as needed but just keep an eyeball on the black pepper as it tends to get a bit carried away with itself if you multiply that as much as the rest. Don't ask me how that works, it just seems to have a mind of it's own. Oh, and don't let the size of the recipe worry you, it's extremely simple to do and I always get carried away with the amount of writing that I do. That's because some people get very frustrated with recipes if there isn't guidance for every element of it. -------- Also, I say to use chicken thighs. This is because chicken breast can become as dry as a Pharaoh's sock the second it overcooks yet thighs stay moist for longer (this is turning into smut!)---------

1. CLASSIC CHICKEN DONER MARINADE

12 Chicken Thighs
100Ml Light Olive Oil
5g Sugar
10g (2 teaspoons) Salt
15g Black Pepper, crushed
3 Medium (tennis ball) onions
3 Cloves Garlic
2 Birdeye Chillies, finely chopped (this can be adjusted to your level of bravery.)
2 Chicken Stock Cubes, peeled and crumbled
1 Lemon, Juice only but if your feeling a bit adventurous finely chopped rind too (NO WHITE!)
5Ml of Light Soy Sauce (not very turkish, i'll grant you, but trust me here.)
1 Pinch of Cumin
1 Pinch Ginger

Method: Peel and roughly chop the onions, peel the garlic cloves then put 'em in a food processor with the salt and pulse until you get a white slush. Put a sieve over a bowl and put the onion/garlic slurrey through the sieve so you acchieve a rough, dryish pulp in the sieve and the onion juice underneath in your bowl or similar container. Allow about half an hour (while your preparing your chicken thighs) for the onion to seperate. -------------Now then, depending on what you are making i.e. one large spit or idividual pieces, you'll have to deal with the chicken thighs differently. If you are making chicken pieces to cook seperately then all you need to do is remove the bone from the thigh so you end up with a flat piece of chicken. Remove the skin from this piece of chicken and if it's a rather large specimen, you can cut it in two lengthways. (If you need any advice on how to bone out chicken thighs, let me know and i'll post some instructions up) If you're making a kebab on a spit (A small one would probably be four times this recipe) then you need to be a bit more crafty. When you remove the skin from the thighs you need to scrape all of the chicken fat from the back of the skin. You should end up with quite a lot of chicken fat but the object of the game is to get enough to hold the raw 'bab together. If you don't have enough, mince a few extra unmarinated chicken thighs to get the desired consitency. That sounds a bit 'cowboy' but it's perfecty acceptible practice as chicken fat varies from bird to bird, freerange/mass produced etc. Before you build your bab, you'll have to drain off the marinade (save some of this for basting as it cooks) then mix the dryish, marinated chicken with the chicken fat until you have a pretty solid mass. Keep things cold at this stage because it's much easier to work with. I have to assume that if you've got the big machinery for cooking a proper bab spit that you know how to stack one i.e. start small, slightly overlapping then working your way up and out... --------------------------- Back to the recipe, add the rest of the ingredients to the onion juice, not forgetting to remove the stalks from the chillies and giving 'em a good rumble with a knife beforehand, give it a good whisk so the onion juice and oil combine then chuck in the chicken and leave for at least 12 hours in fridge. 24 hours is best though if you can resist the chickenish temptation. When the time's up and you can't hold back any longer, get the bird in the pan, or on th grill or dust off the old barbecue for that (unauthentic of course) chargrilled taste. The secret to cooking it so it ends up like the stuff from the 'bab shop is a simple one. COOK QUICKLY AT HIGH HEAT. The reason for most complaints I've heard are down to the cooking methods used. Couple that with the more common, less labour intensive chicken breast and the recipe is bound to be a flop. Overhead domestic grills will never be able to give off enough heat for this so don't even bother with 'em. They're good at doing toast but that's about it folks, sorry. The best bet while doing this at home, believe it of not is to use a thin, cheap frying pan or two. leave them on the hob for five minutes before you put anything in. and when you do start adding the chicken don't overcrowd the pan otherwise this'll cause the pan to cool down too much and your chicken will boil in it's own juice rendering it null and void. When it's cooked, springy to the touch rather than squashy, roughly chop it and lob it into a flatbread of your choice with various salads and sauces. enjoy! When you've finished the recipe you should some stuff leftover: dryish onion slush, chicken skin and half a pint of marinade. Unless you're going to be eating more chicken in the very near future, throw the marinade away because in it's raw form it will be pretty toxic due to the raw chicken thats been in it. The onion slush you must keep, that can go into any amount of sauces (I'll be posting some of those in the near future.) or new 'bab projects. And the chicken skin is fantastic if you lightly salt it and spread it out on a baking tray and roast for 10-15 minutes in a 200c oven. (I HATE WASTING THINGS!) Better than any pork scratching! Hope you enjoy cooking and eating the recipe and that it brings back some fond memories. Reguards, Chef
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LETS WORK MAGIC BOSS

[jim]

good stuff, thanks for that

[yips]

Do you have any chicken breast recipes that use chili peppers or sauce?
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Potential chicken breast recipes include some sweet ones like root beer chicken.