Who Doesn’t Love Chicken Shawarma?
The F1 Championship is coming to the end of the season, with the race for the title being finely balanced. We now have 3 races in the middle-east, so lots of opportunities to cook food I really like for the F1 Cookathon. First up in the middle-east races is Qatar.
One of these final race weekends was going to see me cook a Chicken Shawarma, which is popular street food in the region. It was Qatar that I decided to do this cook for.
Preparation and Cook
This was one of those cooks again where it required some overnight prep to marinate the meat. It was a case of mixing all the spices to create the marinade, and then liberally covering the Chicken Thighs and letting them sit in the marinade overnight.
As always, I took the chicken out of the fridge around 1 hour before I wanted to start cooking. Once the BBQ got close to being ready to cook on, I threaded the Chicken Thighs on the Rotisserie, before cooking. I set the BBQ up with charcoal baskets on either side of the spit, with a foil tray under the meat to catch any fat dripping from the shawarma. This is to protect the BBQ rather than for any other reason.
Once the meat was ready (I was aiming for around 75°C) I took the spit off the BBQ and wrapped the Chicken Shawarma in foil, whilst I cooked the flatbread. Once the flatbread was cooked, I sliced the Chicken Shawarma and plated it up.
There was no way I was not going to love this! A combination of the fantastic spices, cooked using the rotisserie, served in a soft foldable flatbread, was really going to hit the mark. It came out fantastic. I especially loved the ‘crispy’ bits on the outside of the Chicken Shawarma, mixed in with the tender, succulent chicken thighs. This is definitely one of those cooks you will repeat over and over again!
- 1 kg Chicken Thigh (boneless and skin removed)
- 1 Garlic Clove
- 1 tbsp Cumin
- 1 tbsp Coriander Powder
- 1 tbsp Ground Cardamon
- ½ tsp Cayenne Pepper
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Lemon Juice
- 1 Rind of a Lemon
- 3 tbsp Olive Oil
- 2 tbsp Angus & Oink Shawarma Rub (optional)
- Mix all of the spices, with the olive oil and lemon juice, combining it all well. Add the chicken and get your hands in there to liberally cover the Chicken Thighs.
- Cover the marinating meat and place in the fridge for a minimum 8 hours, but preferably overnight.
- Take the meat out of the fridge around 1 hour before you want to start cooking. Place on the spit, and then cook until the internal temperature is around 75°C.
- Remove the Chicken Shawarma from the BBQ and loosely cover with foil whilst you cook your flatbreads. I typically make my own and then cook for 1 minute on each side.
- Remove the Chicken Shawarma from the spit, and thinly slice.
- Place the chicken into the flatbread, with some salad and your favourite dip and enjoy.