Sumac Chicken Kebabs

Discussion in 'Rotisserie' started by smokin monkey, Aug 14, 2016.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sumac Chicken Kebabs

    4 Chicken Breats Cubed
    3 tsp Sumac
    Zest of one Lemon chopped
    4 Garlic Cloves chopped
    1/4 cup of good Oil
    S&P

    Mix all marinade ingridients in a bowl. Add chicken a cover with marinade. Marinade for minimum 1 hour, best over night.
    Thread onto skewers and cook over a high heat, until Chicken is cooked through.

    [VIDEO][VIDEO]

    Back to the Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds interesting. Video isn't working, at least not working using the mobile site.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds great!

    No video here either!

    Al
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member


    Video up and running.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks great,you forgot to mention the shrimp!:drool
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Haha, Was only there to fill the carousel! I do not eat Seafood.!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    I'll take the shrimp!Thumbs Up
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sorry, wife was eating them off the skewer!
     
  9. fwismoker

    fwismoker Master of the Pit

    I like it!   Soon I'll  be getting more into the spinning kabob world and I can't wait!
     
  10. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Looks great[​IMG].

    Just for clarification- the sumac you have in your recipe is not the same as the staghorn sumac we have in the states, which is a potent skin irritant, correct?
     
  11. okie362

    okie362 Smoking Fanatic


    Glad you skied. I was about to. I'm not allergic to it but I've never eaten it either.
     
  12. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Did not know this.

    This is the official description on Sumac.

    Sumac is a decorative bush that grows wild throughout the Middle East and parts of Italy. The dark purple-red berries are sold dried or ground and have a fruity, astringent taste. The Sicilian sumac and those berries grown at the highest latitude are said to be the best flavored of the sumacs. The berries are picked just before they ripen and dried. Sumac is used in the cooking of Lebanon, Syria, Turkey and Iran. Ground sumac is rubbed into meats for grilling and is good with potatoes, beets, and in mixed bean salads. Whole, cracked or ground sumac berries are also used to make a fruity, sour culinary juice which can be added to marinades, salad dressings, sauces and yogurt. This is made by soaking the berries 15-20 minutes in warm water, squeezing the berries to get all the flavor, and then straining the liquid. The juice can be added to food at the end of cooking. Crushed dried sumac is called somagh.


    Hope this helps.
     
  13. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Yes, thanks.
     
  14. okie362

    okie362 Smoking Fanatic

    Did a really quick look and evidently there are 35 varieties of Sumac.  Also learned (according to the internet) the Sumac we have in OK is not poison.  In-fact (according to the internet) Poison Sumac doesn't grow here.  Now I'm really confused and will have to do some more research. (sigh)
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love to see something different. Nice!

    Disco
     

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