British BBQ Society Forums

Thought i'd try some chicken, kebab style.
Diced breast and thigh, seasoned with off the shelf bbq seasoning.
Wrapped in a bacon weave and held together with a mat.

Hoping it turns out ok

Like the idea of a chicken fatty.

Keep the info coming - what temp and how long

doing it at 250f until the temp is around 180

doing it at 250f until the temp is around 180

Turned out awesome for an off the cuff idea.

Nice! Ingenious even Did the bacon add much in the way of flavour / moisture?

I used the bacon as a container to keep the chicken together. It did add a bit of taste and there's none left so there's no complaint from here Then i cranked the grill up to 200c to blast the pitas..

Nice one, will probably give that a go

We get chicken mince from our local butcher (we don't eat beef in the family, so it gets used as a substitute in bolognaise or lasagne). I wonder if it would hold together like pork mince to make a chicken fatty?

DJBenz wrote:We get chicken mince from our local butcher (we don't eat beef in the family, so it gets used as a substitute in bolognaise or lasagne). I wonder if it would hold together like pork mince to make a chicken fatty?

Make some fresh bread crumbs from a few slices of bread, add your rub/spices and mix in an egg. May look like a slurry but add your meat and it should bind it all together and the bread crumbs should even out the texture.