Richard Hughes Posted August 27, 2017 Share Posted August 27, 2017 The famous Kelly BAb Recipe Ingrediants 1.8 kg boneless, skinless chicken thighs 3 tbsp tomato puree 4 garlic cloves, minced Zest and juice of 2 lemons 2 tsp onion granules 2 tsp ground cumin 1/2 tsp ground allspice 1 tbsp fresh thyme, finely chopped 3 tsp salt 2 tsp black pepper 8 tbsp olive oil Directions Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚f Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well. Don’t worry about the amount of oil. Its purely there for marinating purposes and won’t all end up in the finished dish. Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste. I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do. Leave to marinade for at least a couple of hours, overnight is best. If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes. When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken. I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too. This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice Now place the chicken on the rotisserie and cook until the internal temperature reaches 165˚f/74˚C. It took about 1 hour 45 minutes for this particular cook, however cooking times will vary depending on the size of your chicken thighs. I usually check it after 1 hour, and every 15 minutes after that. If you feel it’s browning quicker than you’d like, just wrap a piece of foil loosely around the meat. We serve it sliced straight off the spit into homemade flatbreads stuffed with salad and our favourite sauces. 3 Quote Link to comment Share on other sites More sharing options...
Wade Posted August 27, 2017 Share Posted August 27, 2017 Great sounding recipe Richard. Do you have a photo of it to get our mouths watering Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 Seen the Kelly Kebab made many times and spoke to Kelly about, but as yet never made it. Quote Link to comment Share on other sites More sharing options...
c00kie72 Posted August 28, 2017 Share Posted August 28, 2017 Thanks Richard for posting this recipe, I'm another one that still has to do this recipe Quote Link to comment Share on other sites More sharing options...
Richard Hughes Posted August 29, 2017 Author Share Posted August 29, 2017 Photo as requested it's a great meal, should point out this is the Kelly Bab made famous by Kelly Bramill. I'm just posting it.... Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 29, 2017 Share Posted August 29, 2017 She has had all the success with the Kebab, and now she's gone vegetarian. Did you add the Tags, when I searched this morning, it did not find it? Quote Link to comment Share on other sites More sharing options...
Steve j Posted October 12, 2017 Share Posted October 12, 2017 Done this one myself a few times always goes Down well, and the leftovers can be used to make a great chicken tikka Marsala 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 9, 2018 Share Posted July 9, 2018 (edited) Lovely, though I use chicken breast marinaded 24 hours in yogurt and spices left in fridge. Ends up texture of bread when cooked. Love the variations, will try thighs next time. Edited July 9, 2018 by Justin typos 1 Quote Link to comment Share on other sites More sharing options...
Guest homer Posted July 9, 2018 Share Posted July 9, 2018 8 hours ago, Justin said: Lovely, though I use chicken breast marinaded 24 hours in yogurt and spices left in fridge. Ends up texture of bread when cooked. Love the variations, will try thighs next time. dont you find leaving the chicken in the yogurt for that amount of time "cooks" the chicken? and ends up a little dry Quote Link to comment Share on other sites More sharing options...
Justin Posted July 9, 2018 Share Posted July 9, 2018 Fair question but no. It is lovely for my taste at least. Rest of family loves it too Quote Link to comment Share on other sites More sharing options...
Guest homer Posted July 9, 2018 Share Posted July 9, 2018 maybe try leaving the chicken in the marinade over night and adding the yogurt 30 minutes before cooking..you never know Quote Link to comment Share on other sites More sharing options...
Justin Posted July 9, 2018 Share Posted July 9, 2018 It is a dry spice added to the yogurt as a marinade... Quote Link to comment Share on other sites More sharing options...
sotv Posted May 6, 2019 Share Posted May 6, 2019 Cooked this today following the recipe in the OP above, on the Jumbuck Rotisserie for myself and 4 others thought it was really excellent finished piece of meat and packed with flavour. Definitely do this again (love the burnt bits the most) served with toasted pitta breads filled with salad and mayonnaise along with the chicken. Used less than half of the cooked chicken after filling 12 pittas, will use the rest in a paella tomorrow. Took just over 2 hours to cook to 170F Picture taken 30 minutes before being ready to serve 2 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 6, 2019 Share Posted May 6, 2019 Looks fantastic, never done it myself but will give it a go. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 6, 2019 Share Posted May 6, 2019 (edited) 4 minutes ago, Smokin Monkey said: Looks fantastic, never done it myself but will give it a go. Well worth it, and the marinade works really well with it. Expected the tomato to be dominant flavour from the smell and colour of the marinade, but it goes into the background and the lemon and cumin shine through for me. Just run the knife down the finished chicken and it cuts and crumbles into bite size pieces, just like the kebab shop Edited May 6, 2019 by sotv 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 6, 2019 Share Posted May 6, 2019 2 hours ago, sotv said: Cooked this today following the recipe in the OP above, on the Jumbuck Rotisserie for myself and 4 others thought it was really excellent finished piece of meat and packed with flavour. Definitely do this again (love the burnt bits the most) served with toasted pitta breads filled with salad and mayonnaise along with the chicken. Used less than half of the cooked chicken after filling 12 pittas, will use the rest in a paella tomorrow. Took just over 2 hours to cook to 170F Picture taken 30 minutes before being ready to serve That looks fantastic. Well done. I made something similar a couple of weeks ago and agree that it’s like the kebab shop. Family couldn’t believe I made it. 2 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted August 7, 2019 Share Posted August 7, 2019 Now this looks worthy of further investigation 😋 Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 8, 2019 Share Posted August 8, 2019 5 hours ago, Skagg2000 said: Now this looks worthy of further investigation 😋 Cheers n Gone Nick They are very morish, @Smokin Monkey did one at the Woodsmoke 19. Ice. Quote Link to comment Share on other sites More sharing options...
Mattymcgivern Posted May 19, 2020 Share Posted May 19, 2020 (edited) This looks amazing. Can I ask, I am using a rotisserie, so do I still cook with the lid on and get the bbq to 200 with an indirect heat? Or is it directly under the chicken when using rotisserie? Edited May 19, 2020 by Mattymcgivern Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 19, 2020 Share Posted May 19, 2020 4 hours ago, Mattymcgivern said: This looks amazing. Can I ask, I am using a rotisserie, so do I still cook with the lid on and get the bbq to 200 with an indirect heat? Or is it directly under the chicken when using rotisserie? Hi Marty, what BBQ set up are you using? Quote Link to comment Share on other sites More sharing options...
Justin Posted May 19, 2020 Share Posted May 19, 2020 (edited) On Weber kettle. Indirect lid on. If done direct juices will flare up? Edited May 19, 2020 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 19, 2020 Share Posted May 19, 2020 1 minute ago, Justin said: On Weber kettlr. Indirect lid on. If done direct juices will flare up? Just what I was getting to @Justin 👍, coals either side with a foil tray in the middle to catch the juices. Quote Link to comment Share on other sites More sharing options...
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