Chicken Shawarma

Chicken Shawarma Recipe | SnS Grills

Introduction

This recipe is recreated by our friend Mike at Everyday BBQ, but it was originally submitted by a customer. Thanks, Thomas!  This is a great recipe using our Slow 'N Sear® in the Slow ‘N Sear®  Deluxe Kamado.

Prep

Use 2.5 to 3 pounds of chicken thighs. Trim your chicken thighs to remove most of the hard outside fats. Place the chicken into a marinade container and pour the marinade over the top. Shake or mix thoroughly. Cover and allow to chill in the fridge overnight. 

Marinade Ingredients:

  • 1 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cardamom
  • 1 teaspoon cayenne
  • 1 teaspoon hot smoked paprika
  • 3 garlic cloves minced
  • 1 tablespoon fresh minced ginger
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Prepare a yogurt sauce by mixing 1.5 cups of plain yogurt (or greek yogurt) and 2 heaping tablespoons of chopped cucumber together. Cover and allow to chill in the fridge overnight. 

    Cook

    Prepare the Slow 'N Sear®  Kamado as shown in the video by removing the water reservoir from the Slow 'N Sear® . This will give you more searing area. Place some unlit FOGO coals into the Slow 'N Sear® , and then cover those with pre-lit coals. Close the lid and open the vents until you are within 100° F of your target temperature of 300°-400° (I went 350° all the way). Adjust your vents to settle in your temp.

    Place the marinated chicken on metal skewers. Do not use wood. They are not sturdy enough for this recipe. Fold each thigh in half as you slide them onto the skewers (as shown in video). Place your chicken on the indirect side of the Kamado and allow them to cook until you reach internal temps of 165° F in the center (the coolest, deepest) part of the chicken skewer.

    Remember to wrap your bread (Naan or Pita) in foil right before this and allow it to warm for around 10 minutes. Once you hit your target temp, place the chicken on the direct (sear) side of the cooker and sear each side for 45-60 seconds to develop the nice texture on the outside. Be sure to turn accordingly to get all surfaces and watch carefully not to burn! After you sear, remove the chicken from the cooker and allow it to rest for 5 minutes.

    Now, build your Chicken Shawarma Pita with the yogurt sauce, shredded or chopped lettuce and fresh sliced tomato. ENJOY!

    Watch the full recipe