Grilled Chicken Shawarma
Grilled Chicken Shawarma is an amazing dish of Middle Eastern flavors that comes together super quick, smells divine and disappears from plates in seconds. Try this chicken recipe, full of fragrant spices, for your next BBQ and you will surely wow all your guests.
Grilled Chicken Shawarma is an amazing dish of Middle Eastern flavors that comes together super quick, smells divine and disappears from plates in seconds. Try this chicken recipe, full of fragrant spices, for your next BBQ and you will surely wow all your guests.
- Carbohydrate 1.80144239909954 g
- Cholesterol 0 mg
- Fat 10.46446979227 g
- Fiber 0.636911459448156 g
- Protein 0.438197188312224 g
- Saturated Fat 1.42917041671294 g
- Serving Size 1 1 Serving (16g)
- Sodium 2.856041671825 mg
- Sugar 1.16453093965139 g
- Trans Fat 0.387999541884105 g
- Calories 99 calories
Step-by-step
- Add all the marinade ingredients into a bowl and mix together;
- Place chicken tights in the large ziplock bag, pour over the marinade and massage the chicken so all the pieces get covered in the marinade;
- Close the ziplock and place it in a fridge overnight, for at least 12 hours and as long as 24 hours;
- Heat the grill on medium high. You can oil the grill or use the cooking spray;
- Place the chicken on the grill and cook for about 5-7 minutes on each side. You can flip it few times during cooking. The chicken is done when the internal temperature reaches 165F.
- Remove the chicken from the grill and let it rest for 5 minutes. Serve it with side salad, pita bread and tzatziki sauce.
A properly charred piece of shawarma releases fragrant plumes of toasted cumin, coriander, and smoked paprika as the fat renders directly onto hot grill grates. Building this depth of flavor requires understanding how the marinade components interact with the poultry before it ever meets direct heat.
- Massage the oil and acid marinade thoroughly into skinless, bone-in thighs, ensuring the salt dissolves and penetrates the muscle fibers during the 12 to 24-hour refrigeration window.
- Maintain medium-high heat on the grill to develop a dark, caramelized crust without burning the minced garlic and ground spices on the surface.
- Check doneness visually by piercing the thickest part of the thigh near the bone; clear juices indicate the meat is safely cooked through, matching the target internal temperature of 165 degrees Fahrenheit.
- Let the cooked chicken rest undisturbed for exactly five minutes so the muscle fibers relax and reabsorb escaping moisture.
- Substitute neutral grapeseed oil for extra virgin olive oil at a one-to-one ratio if grilling over exceptionally high flames to prevent smoke flare-ups.
Dairy-free dining requires no recipe alterations since the spice paste relies entirely on olive oil and lemon juice for moisture. Standard pita and tzatziki can easily be swapped for gluten-free flatbreads and tahini sauce.
