Few pints and a kebab

[Cooperman]

Nice,I went to the Cinnamon Kitchen and it was bloody magnificent.

What did you have today?

 

[BrynCartwright]

Oh Cwps... You've suckered me again with another street style food I'm going to have to make soon as possible.

 

[Cooperman]

Oh Cwps... You've suckered me again with another street style food I'm going to have to make soon as possible.

You’ll need a big onion for the base, Bryn. I stacked the chicken quite high and it was bordering on being top heavy. It could also be cooked horizontally. The onion becomes lovely and caramelised and absorbs the juices.

 

[Darran]

Nice,I went to the Cinnamon Kitchen and it was bloody magnificent.

What did you have today?

Chicken Shashlik with a pathia sauce.
Outstanding it was.

 

[BrynCartwright]

A bit like the old can up the ass chicken recipe, cooked undercover on the bbq, where the chicken is upright and placed the other side from the active burner keot in a medium heat for 90 odd minutes. The beer in the can boils and cooks the bird from the inside out. Best and moistest chicken I've ever had.

 

[BrynCartwright]

A bit like the old can up the ass chicken recipe, cooked undercover on the bbq, where the chicken is upright and placed the other side from the active burner and kept on a medium heat for 90 odd minutes. The beer in the can boils and cooks the bird from the inside out. Best and moistest chicken I've ever had.