Kamado BBQ

Chicken Shawarma

Boneless chicken thighs in a bright, warmly spiced marinade, cooked over charcoal on the Joetisserie until juicy and charred.

Prep
15 mins, plus optional marinating
Cook
Until cooked through

Illustration of grilled chicken shawarma with colourful garnishes
Marinated chicken shawarma stacked tightly on a rotisserie spit before browning fully
Stacked and ready to take on more colour.
Close view of chicken shawarma on a rotisserie spit inside a Kamado grill
Building colour and char over indirect heat.
Chicken shawarma stacked on a rotisserie spit over glowing charcoal in a Kamado grill
Rotisserie chicken shawarma cooking over charcoal.
Front view of browned chicken shawarma on a rotisserie spit in a Kamado grill
Crisp edges starting to form.

Ingredients

  • 2 kg boneless, skinless chicken thighs
  • 100-120 ml olive oil
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp mild chilli flakes, or to taste
  • 0.5 tsp ground allspice
  • 0.25 tsp ground cinnamon
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • Zest and juice of 2 unwaxed lemons, or 2-3 tbsp lemon juice
  • 2 tbsp tomato puree
  • 5 garlic cloves

Make the Marinade

  1. Add the olive oil, paprika, cumin, turmeric, chilli flakes, allspice, cinnamon, black pepper, salt, lemon zest and juice, tomato puree, and garlic to a blender.
  2. Blend until smooth.
  3. Pour the marinade over the chicken thighs and work it over every piece with your hands.
  4. Cook straight away, or cover and marinate for 2 hours to overnight. It can be left for up to 24 hours.

Set Up the Kamado

  1. Bank the charcoal towards the back of the Kamado Joe so the chicken cooks in front of the fire rather than directly above it.
  2. Add a small chunk of cherry wood for a touch of smoke, if using.
  3. Stabilise the Kamado at 190-200°C and fit the Joetisserie.

Load the Joetisserie

  1. Fit one fork to the spit, then thread each chicken thigh over the spikes.
  2. Alternate the position of the thighs as you build the stack so it stays balanced around the rod.
  3. Fit and tighten the second fork to hold the chicken securely.

Cook the Shawarma

  1. Mount the spit and start the Joetisserie.
  2. Cook at 190-200°C until the chicken is cooked through, juicy, and deeply coloured at the edges.
  3. Remove the spit carefully, carve the chicken into slices, and serve.

Notes

  • The dark, charred edges are intentional and bring much of the flavour.
  • Marinating is optional: the source recipe is usually cooked immediately after coating the chicken.