I’ve recently realized, especially during my summer travels, that certain foods we just aren’t meant to abstain from. With all its accolades, the shawarma is one of them, of course. The mighty shish tawook is another. We should consider ourselves lucky thanks to a large number of butchers in the market where you can order your chicken marinated and ready to grill, or even for the easy access to all spices needed to prepare and marinate them yourself.
But when it comes to BBQing at home, we very often take things for granted and usually tilt towards a more ‘western’ menu. Rightly so, modern-day grills and smokers aren’t designed with the kebab or shawarma in mind. Take the classic kettle grill, which is circular and wide, meaning you aren’t getting any skewers across. The grill grate is a few centimetres lower than the side of the grill, meaning your skewers are slightly tilted downwards, and your meats will cook differently. Most folks use short wooden skewers on the grill grate, which burn easily and become a challenge when flipping.
But fret not; thanks to the effects of unintended design, the magnificent simplicity of the Arabic “mankal” grill can be easily replicated on the PK grills with a few easy steps. The easily detachable lid on the PK Original or PK TX comes off without effort, courtesy of the cast aluminum hinge design. The capsule (oval shape) of the grill and its size are, in fact, perfect for skewers (disclaimer: our products do not ship with skewers). What generally intrigues me about PK grills is their capability to sear meat thanks to the grill capsule’s depth or relative shallowness. Think of incredibly tender and juicy chicken marinated in yogurt, lemon and earthy spices being kissed by the flames and smoke from perfectly distant charcoals underneath. The result is a genuinely epic dish.
We also ship our Holy Smokes Kamados fully loaded with accessories, including a rotisserie. Feed those marinated chicken highs onto your rotisserie, securing them with the three-pronged forks that come along. Lock forks into position with the screws. Grill the chicken thighs over indirect medium heat. Cook until done in the center, and trust me when I tell you, the family will love those charred dangling bits.
So if you’re in the market for a grill and keen on some of these classic dishes, you know where to find us!
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