More Rotis Action

[BBcue-Z]

I have two of these "precious" Kabob grills or as  they're referred to "Cyprus" grills, where they were originated from "Cyprus, Greece".
http://kabobeque.com/
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They have 3 large Skewers on top that are controlled by one motor and 11 small kabob skewers controlled by a smaller motor.
They also make rotis baskets that fit in place of the large skewers. However, they're only available in Cyprus, Greece and that's where I got them
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One basket is deeper than the other, but hard to see in the picture. I loaded the deeper basket with boneless/skinless chicken thighs seasoned with my own chicken rub, and lemon juice, garlic & oregano. The second basket was loaded with Brats!!
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Also had a boneless leg of lamb that I cut into large chunks to put on the third skewer
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And some veggies to stir fry on the Discada (Cowboy wok)
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Started with the chicken and the Brats first
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Added the Lamb
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Veggies on the Discada
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Veggies are done
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Sliced leg of lamb
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Chicken and Brats
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Couscous and Tzatziki Sauce
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Dinner is served

[salad]

Everything looks amazing!  You do some massive cooks.  Inspiring!

[Ted B]

Seriously where do u live?  I'm coming over!!

[1buckie]

Another outstanding cookup !!!

Haven't seen this setup before & have two questions:

1) Do the little skewers that run crossways, lower, also run on a rotation motor & at the same general speed.....I read it that way, but not sure?

2) Do you clear the lamb of fat, sinew & silver skin before or after cooking?

[BBcue-Z]

Thanks you ALL

Ted B,
If you're every in the Atlanta area, give me a buzz

Another outstanding cookup !!!

Haven't seen this setup before & have two questions:

1) Do the little skewers that run crossways, lower, also run on a rotation motor & at the same general speed.....I read it that way, but not sure?

2) Do you clear the lamb of fat, sinew & silver skin before or after cooking?

1buckie,

The small Kabob skewers do have their own motor and rotate at a gentle rate. I got the original motor from Greece, since the ones sold here use the standard Rotis motor.
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They don't raise or lower, they are in fixed position and sit in special grooves as you see in this pix
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Only the three large skewers can be lowered or raised.

[BBcue-Z]

Sorry 1buckie, I forgot question#2

I usually remove the membrane off of the fat cap first. Unlike beef, lamb has a membrane covering the fat and it's very tough and similar to sliver skin.
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I then butterfly it and clean it up as much as possible. I like to leave a thin layer of fat to keep the meat moist during cooking. Especially when using Rotis, you want the fat to melt and self baste during rotation.
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I then remove any visible sinew from the meat side and cut it into chunks
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