Chicken Shawarma
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BBQGluten Free

Chicken Shawarma

Prep

15 mins

Cook

90 mins

Serves

8

Method

Indirect

A punchy, garlicky, spiced chicken thigh marinade cooked low and smoky on the Kamado — shawarma flavour without the takeaway.

Inspired by Smokin' Elk's shawarma method — a house favourite, cooked our way on the Kamado. A punchy, spiced marinade that turns simple chicken thighs into something properly special.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

For the chicken

  • —3 kg bone-in, skin-on chicken thighs

For the marinade

  • —135 ml olive oil
  • —6 garlic cloves
  • —2 lemons, zested and juiced
  • —2 tbsp tomato puree
  • —1 tsp turmeric
  • —2 tsp black pepper
  • —1 tbsp paprika
  • —1 tbsp cumin
  • —2 tsp salt
  • —1 tsp Aleppo chilli flakes
  • —0.5 tsp allspice [NEEDS REVIEW: confirm 1/2 tsp]
  • —1 pinch cinnamon

Prevent your screen from going dark as you follow along.

  1. 01

    Blend the olive oil, garlic, lemon zest and juice, tomato puree and all the spices into a smooth marinade.

  2. 02

    Coat the chicken thighs thoroughly in the marinade, working it into every piece.

  3. 03

    Set up the Kamado for indirect heat with a little cherry wood for smoke, and stabilise at 190°C.

  4. 04

    Cook until the chicken reaches 70°C internal, checked with an instant-read thermometer.

  5. 05

    Rest briefly, then slice and serve.