Chicken Shawarma
Print RecipeServings: 8 servings
Chicken Shawarma marinated whole pieces and grilled on a open flame charcoal grill gives the meat a similar char, flavor and texture that a vertical rotisserie would give if you bought it from a street vendor in the Mediterranean.
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Recipe Multiplier
- 2 lbs Chicken Thighs
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 ½ tsp Granulated Garlic
- 1 tbsp Paprika
- ½ tsp Cloves
- 1 ½ tsp Cayenne
- ½ cup Fresh Lemon Juice
- ¼ cup Extra Virgin Olive Oil
Instructions
- Trim unwanted fat from the boneless, skinless chicken thighs.
- Make the spice mix and add the Lemon Juice and Extra Virgin Olive Oil
- Once the Marinade is combined add the chicken pieces whole. Marinate a few hours or overnight.
- When ready to cook, heat grill to a hot enough temperature to char the chicken. Grill the chicken until it reaches a temperature of 170°.
- Once the chicken reaches 170° and there is sufficient char on the outside of the chicken, remove from heat and let rest for 5-10 minutes.
- Slice the chicken across the grain of the meat.
- Serve with Pita and either Tahini Sauce or Tzatziki.
- Common condiments with Shawarma are Pickled Onions or Tomato, Cucumber and Onion Salad to have on your Pita and Chicken. Pair the Shawarma with some Tabbouleh Salad, it is great in the pita with the other ingredients.