Today I am sharing one of our favorite recipes ever. Seriously, when it’s grilling season, we make this Grilled Chicken Shawarma every other week or so. I found this recipe several years ago over on Feasting at Home. It’s been a staple ever since.
We make it for guests. We make it just for us. It’s so tasty and it’s so easy! We like to use bone-in, skin-on chicken thighs most of the time. But we have also done leg quarters with great results.
You just mix up the rub, which ends up more like a paste, and put it on the chicken for at least an hour. We generally put all the chicken in a ziploc bag and then dump the Shawarma paste in. Then we just manipulate the bag until all the chicken is coated. This makes for super easy clean up. When it’s time to cook, you just take the chicken straight from the bag and put it on the grill. Then, you can toss the bag.
My hubby typically does the grilling, because it’s one of his favorite things to do. He grilled these beauties over our fire pit that had loads of coals in it. The best way to tell if the chicken is done is to take an internal temperature with an instant read or digital thermometer. It’s generally ready to eat at around 165-170 degrees. If the outside of the chicken appears to be browning too fast, you can take it off the grill and finish it in the oven.
We generally serve this over rice with an amazing Israeli Salad. It’s also really good with a garlic yogurt sauce.
Give this recipe a try soon and let me know what you think! I bet you will love it.
Grilled Chicken Shawarma {recipe by Feasting At Home}
Ingredients
- 2 lbs to 2 ¼ lb chicken thighs bone in
- 2 TBSP ground cumin
- 2 TBSP ground coriander
- 8 cloves garlic peeled
- 2 tsp kosher salt
- 6 TBSP olive oil
- 1/4 tsp cayenne or more, if you like heat
- 2 tsp turmeric
- 1 tsp ground ginger
- 1 tsp ground black pepper
- 1 tsp ground cloves
Instructions
- Combine the cumin, coriander, garlic cloves, salt, olive oil, cayenne, ginger, pepper and cloves in a food processor. Process until it forms a paste.
- Place chicken into a large bowl or ziploc bag. Add paste and stir to coat.
- Let chicken sit in the fridge for at least an hour.
- Prepare your grill for medium high heat.
- Grill chicken for 30-40 minutes or until it reaches an internal temp of at least 165 degrees. If chicken becomes too browned before it is ready, you can finish it in a 350 degree oven.
