Grilled Chicken Shawarma
Grilled Chicken Shawarma is a healthy and flavorful way to serve chicken and it’s a fun way to make it! I saw a video on how to grill chicken shawarma and I knew that I had to try it. I didn’t have the vertical spit that they used so I did have to purchase it but it was definitely worth it! And, my guests were blown away when I showed them what was going on under the hood of the grill to make this.
I never thought I could make authentic shawarma on a spit at home. Well, surprise, surprise!
Serving the sliced chicken with fresh cucumbers, ripe tomatoes, tzatziki sauce and pita is a wonderful way to honor this delicious Middle Eastern specialty.
The first step in making this dish is to make the shawarma spice blend. It is simple to make and gives you all those wonderful Middle Eastern flavors. It’s a combination of ground cumin, turmeric, ground coriander, garlic powder, paprika, cloves and cayenne.
Combine the spices with olive oil and lemon juice and coat the chicken thighs with it. Tuck the onion rounds into the chicken pieces so that the onion flavors the chicken and the spices flavor the onions.
Set aside at room temperature for about 30 minutes while you heat up the grill or refrigerate overnight for a deeper flavor.
Slide a thick piece of onion onto the vertical spit. Then, slide the chicken onto the spit, one piece at a time, rotating the position of the chicken from the previous piece. Layer slices of onion in between every few pieces of chicken. Add the tomato to the very top of the spit, if you are using it.
Place the base of the spit over indirect heat and close the lid. After 30 minutes, turn the base 90° and baste with the juices that are forming in the bottom of the pan. Close the lid and continue to cook, turning and basting every 30 minutes. It should take about 90 minutes. Be sure to use a thermometer to insure that the internal temperature of the chicken has reached 160°F.
Allow the chicken to rest for a few minutes and then, using a sharp large knife, slice the chicken from top to bottom. Turn the spit and repeat until all of the chicken and onions have been sliced.
Serve the chicken on a large platter with tomatoes, cucumbers, pickled onions, olives, tzatziki and pita bread.
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Grilled Chicken Shawarma
Makes: 6-8 servings
Prep Time: 30 minutes
Grill Time: 90 minutes
Total Time: 2 hours
Ingredients
- 1/4 cup Shawarma spice blend
- 1/3 cup extra virgin olive oil
- 1 large lemon, juiced
- 8 boneless skinless chicken thighs
- Kosher salt
- Black pepper
- 1 large yellow onion, sliced into thick rounds
- 1 Roma tomato (optional)
To Serve:
- 2 large tomatoes, sliced into wedges
- 2 to 3 Persian cucumbers, thinly sliced into rounds
- Pickled onions, cornichons, or your favorite pickles
- Kalamata olives, to your liking
- Tahini sauce
- Pita bread
Instructions
In a large bowl, combine the shawarma spice blend (all 1/4 cup), enough olive oil to fully coat the chicken (about 1/3 cup), and the lemon juice. Whisk well.
Season the chicken on both sides with salt and pepper. Add the chicken to the bowl with the marinade and toss well so the chicken is well coated in the marinade. Tuck in the onion rounds, leaving them whole. If you have the time, cover and refrigerate for a couple hours or overnight, otherwise, set aside at room temperature for about 20 to 30 minutes while the grill heats up.
Slide a thick slice of onion onto the vertical spit and push it all the way down to the base. Slide the chicken onto the spit, one at a time, changing the direction of the chicken pieces as you layer and adding the sliced onions in between every 2 to 3 pieces of chicken (this imparts great flavor). Add the tomato at the very top, if using.
Prepare and heat the grill. Heat the grill to 375°F (or medium-high).
Place the base of the vertical spit with the chicken over indirect heat and close the lid. After 30 minutes, open the grill and turn the base of the spit 90 degrees. Using a brush, baste the chicken with the drippings. Close the lid and cook another 30 minutes. Do this again, if needed, rotating the spit and basting the chicken, until the chicken is well charred on the outside and its internal temperature reaches in the thickest part closer the skewer is 160°F, about 1 & 1/2 hours.
Allow the chicken to rest for a few minutes at room temperature so its juices redistribute as its temperature rises to 165°F. Take a large chef’s knife and thinly slice the chicken from top to bottom. Rotate the spit and keep shaving the chicken off until all the chicken and onions have landed in the pan attached to your spit.
Serve the chicken shawarma on a large platter, adding the fixings–tomatoes, cucumbers, pickled onions, olives, and pickles–around the chicken. Add sliced pita and tahini to the side.
Recipe by The Mediterranean Dish
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