Chicken Shawarma
Oven Roasted and on a BBQ
Servings 4 people
Equipment
- 1 Rimmed Baking Sheet -- oven roasted
- 1 Grill -- used a Green Egg
- 1 Trompo -- can build a plate with a spike for meat
- 1 Large Ziploc Bag
- 1 Remote Temperature Probe -- used a MEATER 2. Older probes may not be able to handle the heat.
Ingredients
- 5 Lemons -- 3 juices, 2 quartered
- 4 tbsp Olive Oil
- 14 cloves Garlic -- 8 garlic cloves smashed, 6 whole peeled
- 2 tsp Black Pepper -- fresh ground
- 1 tsp Kosher Salt
- 1 tbsp Ground Cumin
- 1 tbsp Ground Coriander
- 1 tbsp Smoked Paprika
- 1 tsp Turmeric
- 1 tbsp Sumac
- 1 pinch Cinnamon -- ground
- 1 tsp Red Pepper Flakes -- to taste
- 2 lbs Chicken Thighs -- extra fat trimmed. Sliced in half, lightly pounded flat
- 2 tbsp Fresh Parsley -- chopped
Instructions
Shawarma Marinade
- Trim chicken thighs of extra fat and cut in half. Place in a large ziploc plastic bag and gently pound to thin some.
- Combine lemon juice, 3 tbsp olive oil, smashed garlic cloves, salt, pepper, cumin, coriander, smoked paprika, turmeric, cinnamon, and red pepper flakes in a large ziploc freezer bag.
- Massage chicken well to coat. Store in refrigerator for at least 3 hours and no more than 12 hours.
Oven Roasted Shawarma
- When ready to cook, place oven rack in the middle and preheat over to 425F.
- Use remaining tablespoon of olive oil to grease a rimmed baking sheet. Add onion and garlic to chicken marinade and massage thoroughly to combine.
- Remove the chicken thighs, onions, and garlic from the marinade and arrange on the rimmed baking sheet, spread evenly across the entire pan.
- Place baking sheet in the oven and roast until browned and crisp at the edges. Approximately 35 to 40 minutes. Temperature should be 165F.
- Remove from oven and allow to rest for 2 minutes.
Grill Cooked Shawarma
- Setup the grill for 225F. I used an ambient thermometer however you use your hand 3 inches above the grill. Low temperature you will feel the heat 8 to 10 seconds, medium heat 3-5 seconds, high heat 1-2 seconds. Anything less than a second and you are above 600F
- Slice and peel in half a red onion. Place one half of the onion in the skewer of the trompo (spiked meat holder) with the flat side on the top.
- Medium slice another red onion. Place layers of chicken thigh and a slice of onion. When finished with the chicken, place the remaining half of the onion flat side down at the top.
- Pour marinade over the top of the skewer of chicken thighs and onions.
- Cook until the chicken reaches approximately 130F. Should take about 45 minutes to an hour.
- Adjust temperature to 425F to 450F. If you are using a smoker, remove plate setter and go direct heat. Cook until the thermometer reads 167F
- Pull off the grill and let rest 10 minutes.
- Carve lengthwise and serve.
Notes
The oven roasted recipe was an Elizabeth original and honestly just as good as the grilled recipe. After testing a few chicken recipes, I have had better results smoking the chicken at a low temperature until the chicken reaches around 130F. Then crank the heat up and get a beautiful char on the chicken.
For something that is straightforward to cook, I am surprised how hard it can be to find great chicken shawarma at a restaurant. There was a great place in Cupertino, CA called Falafel Stop that had a separate section for shawarma and falafel. One of the better chicken shawarma's I have had in the bay area. New York City or Tel Aviv, there is some legitimate awesome shawarma. In Seattle, we have not tried any shawarma and would welcome any recommendations.
Recommend the Thick Pita Bread recipe, Hummus in Less Than a Day, No Mayo Coleslaw, Toum, and the Chicken Shawarma for the perfect experience.