Who Doesn’t Love Chicken Shawarma?
Chicken Shawarma is one of my favourite rotisserie cooks on the BBQ. Marinated overnight with warming Middle Eastern spices before being slowly cooked over charcoal, it develops an incredible crispy exterior while staying wonderfully juicy inside. If you have a rotisserie attachment, this is one recipe you need to try.
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.
Why you’ll love this BBQ Chicken Shawarma
- incredibly juicy chicken thighs
- authentic Middle Eastern flavours
- perfect for rotisserie cooking
- easy overnight marinade
- fantastic for feeding family and friends
- leftovers make amazing wraps the next day
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.
The Verdict
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!
Chicken Shawarma
Can I make chicken shawarma without a rotisserie?
Yes. While a rotisserie produces the most authentic result with an evenly cooked, crispy exterior, you can cook the marinated chicken over indirect heat on your BBQ before slicing it thinly. Finish the slices over direct heat for a few minutes to create those delicious crispy edges.
Why are chicken thighs better than chicken breasts for shawarma?
Chicken thighs contain more fat than chicken breasts, helping them stay juicy throughout the cook. They also absorb the marinade well and develop a richer flavour, making them the traditional choice for chicken shawarma.
How long should I marinate chicken shawarma?
For the best flavour, marinate the chicken overnight or for at least 8 hours. This gives the spices and seasonings time to penetrate the meat, resulting in a more tender and flavourful shawarma.
What temperature should chicken shawarma be cooked to?
Chicken should always be cooked to an internal temperature of 75°C when measured in the thickest part of the meat. Using a reliable digital thermometer is the easiest way to ensure it's cooked safely without drying it out.
Can I cook chicken shawarma on a gas BBQ?
Yes. Set your gas BBQ up for indirect cooking and, if you have a rotisserie attachment, use it just as you would on a charcoal BBQ. While charcoal adds a subtle smoky flavour, you'll still achieve excellent results on a gas barbecue.
What should I serve with chicken shawarma?
Chicken shawarma is delicious served in warm flatbreads or pita breadswith fresh salad, pickled red onions, houmous, garlic sauce (toum) or tzatziki. It also works well with rice, roasted vegetables or crispy homemade chips.
Can I prepare chicken shawarma in advance?
Absolutely. The chicken can be marinated up to 24 hours before cooking, making it an ideal recipe for entertaining. Once cooked, leftovers can be refrigerated for up to three days and are perfect in wraps, salads or grain bowls.
Can I freeze cooked chicken shawarma?
Yes. Allow the chicken to cool completely before slicing and freezing it in an airtight container for up to three months. Defrost overnight in the fridge and reheat thoroughly before serving.
Can I make this recipe spicy?
Certainly. Increase the amount of cayenne pepper or add a pinch of chilli flakes to the marinade if you prefer a little extra heat. You can also serve it with your favourite hot sauce for an extra kick.
What is chicken shawarma?
Chicken shawarma is a popular Middle Eastern dish made by marinating chicken in a blend of aromatic spices before slowly cooking it on a rotating spit. Traditionally shaved into thin slices, it's commonly served in flatbreads or wraps with salad and sauces.
Designed to enhance charcoal barbecuing, this rotisserie kit helps cook meat evenly while retaining natural moisture and texture, ideal for poultry, joints, and larger cuts.
Chicken Shawarma
Ingredients
- 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 or The Smokey Carter Greek Gyros Rub (optional)
Instructions
- 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.
Looks yummy! Thanks for the recipe!
Thanks John – this is a good one!
Looks like a must-try recipe! I am a cook and I know it.
It’s a great one to try!
Looks great! Do you have the recipe for the flatbreads?
Hi Hugo
The one I use is:
If you try it let me know what you think.
Phil
That was delicious! All the recipes I’ve tried from your blog have been a treat, thank you for your excellent writing style and guidance. We ate the chicken over garlic rice, tomatoes, and red onions with dollops of yogurt sauce and hummus on top. I’m thrilled with the outcome, and it will become a family favorite. Thank you once again.
Thanks Lucy – I’m glad you enjoyed it.
I tried searching your site for the flatbread recipe but came up empty. Do you have a link to the recipe you use? Thanks!
Hi Seth – the recipe I use is here: https://www.love2bbq.co.uk/pita-bread/