Chicken Shawarma Recipe
Marinated chicken grilled on a vertical spit.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade and Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine garlic, cumin, paprika, turmeric, cinnamon, black pepper, salt, olive oil, lemon juice, and yogurt. Mix well to form a marinade. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.
- 2
Prepare the Grill
Preheat your grill or vertical spit to a medium-high heat. If using a vertical spit, ensure it is set up correctly for safe cooking.
- 3
Grill the Chicken
Remove the marinated chicken from the fridge. If using a vertical spit, skewer the chicken thighs onto the spit. Grill for 20-25 minutes, turning occasionally until cooked through and nicely charred. If using a regular grill, place the chicken on the grill and cook for about 6-7 minutes per side, or until fully cooked.
- 4
Rest and Slice
Once cooked, allow the chicken to rest for 5 minutes before slicing thinly.
- 5
Serve
Serve the sliced chicken shawarma in pita bread or flatbreads with your choice of toppings, such as tomatoes, cucumbers, onions, and tahini sauce.
