cschaaf Posted August 23, 2016 Report Share Posted August 23, 2016 (edited) This is my "Fed in the Med" entry over on the Guru Za'atar is a generic name for a combination of spices commonly used in the Middle East. Key ingredients are sesame seeds and ground sumac - from there, different cultures add their own spin. My blend was sesame seeds, ground sumac, oregano, savory, a bit of salt and some fresh thyme from the garden. Here it is dry on the left and combined with olive oil and minced garlic to form a paste on the right. The sumac, which was hard to find, is the star of this show - it has sort of a lemon zest flavor that isn't as sharp and doesn't linger in your mouth as long as lemon zest does. Coat the chicken with the paste first, both over and under the skin, then sprinkle on the dry blend and pat it down. I let it sit in the fridge for a few hours. Here is is on the KK rotisserie. I have the basket splitter installed and the fire is on the back wall (can't see it in this image). The pan of veggies has carrots, onions and cabbage and is sitting over the non-direct side. The cabbage really picked up the nice flavor of the za'atar blend. The chicken also had great flavor and you could squirt a little lemon on it to pick the flavor up even more. Plated with some couscous made with onion and sun-dried tomatoes. I haven't made couscous in years and forgot how easy and delicious it is. Money Thanks for looking. Edited August 23, 2016 by cschaaf 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 23, 2016 Report Share Posted August 23, 2016 cschaaf, that just had to be soooo tasty, good luck in the challenge. Beautiful dinner. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 23, 2016 Report Share Posted August 23, 2016 Hoping to spin a chook...err...chicken (been reading too many Aussie posts) on my spankin' new KK this weekend. This gives me a bit o' inspiration. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 23, 2016 Report Share Posted August 23, 2016 Yummy that looks great. Those veggies look extra good. Thanks for the post. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 23, 2016 Report Share Posted August 23, 2016 Looks mighty delecious excellent cook indeed 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 23, 2016 Report Share Posted August 23, 2016 Excellent cook. Never heard of Sumac for a spice. Great entry. Sent from my XT1585 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted August 23, 2016 Author Report Share Posted August 23, 2016 Thanks everyone. It was a new method (roti over the half basket) and a new spice blend for me. It all came out great. Only one downside, since the spices were added as a paste, the skin didn't get as crispy as I would have liked it - but it was still tasty! Quote Link to comment Share on other sites More sharing options...
cschaaf Posted August 23, 2016 Author Report Share Posted August 23, 2016 (edited) 32 minutes ago, ckreef said: Excellent cook. Never heard of Sumac for a spice. Great entry. Sent from my XT1585 using Tapatalk It's the sumac berries - so don't go out and grab the leaves and use them ETA: That's not to suggest that you should go out and source the berries on your own, either. Edited August 23, 2016 by cschaaf 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23, 2016 Report Share Posted August 23, 2016 Can get pre-made Za'atar from Penzey's Spice Co. (btw - they are my "go to" spice source for just about everything, except BBQ rubs/marinades.) https://www.penzeys.com/online-catalog/zatar/c-24/p-486/pd-s and the Sumac berries, too. https://www.penzeys.com/online-catalog/sumac-berries/c-24/p-1171/pd-s Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 23, 2016 Report Share Posted August 23, 2016 Looks and sounds delicious. Will keep my eye out for sumac. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2016 Report Share Posted August 23, 2016 That looks terrific sumac sprinkled on meat is very tastyOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Shuley Posted August 24, 2016 Report Share Posted August 24, 2016 That looks tasty. I love the flavor of sumac but I have never cooked with it. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 24, 2016 Report Share Posted August 24, 2016 Very nice cook! All the best in the kg challenge. Love that money shot. Kudos! Quote Link to comment Share on other sites More sharing options...
