BBQ Chicken Shawarma
Turn your BBQ into a homemade rotisserie with juicy chicken shawarma, marinated in bold spices, lemon and garlic. Every bite is tender, perfectly grilled, and paired with an irresistible yogurt lemon sauce. A simple recipe with restaurant-quality results right in your backyard.
In collaboration with
5/15
4
Portions
8h
Brining
20 min
Prepping
1h
Cooking
Recipe
Easy
Ingredients
- 45 ml (3 tbsp) canola oil
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) minced garlic
- 45 ml (3 tbsp) shawarma seasoning
- Salt and pepper, to taste
- ½ onion
Garlic-lemon sauce:
- 180 ml (¾ cup) plain Greek yogurt
- 30 ml (2 tbsp) mayonnaise
- 15 ml (1 tbsp) minced garlic
- 15 ml (1 tbsp) fresh parsley, chopped
- ½ lemon (zest and juice)
- Salt and pepper, to taste
Directions
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- In a large bowl, combine canola oil, lemon juice, garlic, and shawarma seasoning. Season with salt and pepper.
- Add the chicken thighs and mix well to coat evenly. Cover and refrigerate for 8 to 12 hours.
- When ready to cook, preheat the BBQ to medium-high heat (about 220°C / 425°F).
- Skewer a metal rod vertically through the center of a half onion. Place the onion in an aluminum tray to stabilize it.
- Thread the marinated chicken thighs onto the skewer, packing them tightly to form a compact stack.
- Turn off one side of the BBQ burners. Place the tray over the unlit side for indirect cooking. Close the lid and cook for 1 to 1 hour 15 minutes, rotating the tray occasionally, until the chicken is fully cooked.
- Remove from the BBQ, cover loosely with foil, and let rest for 10 minutes.
- Meanwhile, mix all garlic-lemon sauce ingredients in a bowl.
- Slice the shawarma chicken thinly directly from the skewer and serve with the sauce.