The peppers and halloumi were also deliciously smoky and well cooked. Having said that, everything was cooked beautifully, the chicken had just the right amount of charring on the gnarly bits and retained a good succulent texture. But since I’d waited an hour for the coals to reach the right temperature, it’s a good job I had some nibbles to hand! It was all ready to eat after 40 minutes.
So I removed them from the kebab sticks and cooked them individually - which turned out to be a good call.Īfter the chicken had been cooking for 20 minutes I added the seasoned and oiled peppers, and after 30 minutes I popped the halloumi on too. I added the big shawarma kebab, but after about 15 minutes I decided that six tightly packed chicken thighs was going to take a long time to cook thoroughly.
I think the triangular shape means the charcoal is quite densely packed and so stays very hot. But it was an hour before the heat of the coals had died down enough for me to cook on it without burning the food. It got going without any interference from me. I got my hands on a big chicken shawarma kebab from the supermarket and barbecued it alongside chunks of pepper and halloumi - all of it to be plated up with hummus, tzatziki and breads.įor this first barbecue I used lumpwood charcoal which I lit using three natural firelighters. The cooking grill on the Wave is pretty big so I didn’t hold back. The only thing I’d say is that some of the edges are quite blunt. My first impression is that it’s incredibly sturdy and the 3mm thick stainless steel pieces feel virtually indestructible. Each of the three base pieces has a bottle opener at the top, so no matter where you sit, you can easily open a beer. I was sent the leaf design in the stainless steel finish, but it’s also available in matte black, or there’s a hex design.
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