Grilled Chicken Shawarma on a Spit
Authentic grilled chicken shawarma is easy to make, you just need a hot grill with a rotisserie attachment or an inexpensive pan (see note). This recipe is as easy as making kebabs, but brings an added wow-factor that's prefect for special occasions, summer cookouts, Father's Day and more.
Servings: 6 to 8 people (with the fixings)
Ingredients
- 1/4 cup Shawarma spice blend
- 1/3 cup Extra virgin olive oil
- 1 large lemon, juiced
- 8 boneless skinless chicken thighs
- Kosher salt
- Black pepper
- 1 large yellow onion, sliced into thick rounds
- 1 Roma tomato (optional)
To Serve
- 2 large tomatoes, sliced into wedges
- 2 to 3 Persian cucumbers, thinly sliced into rounds
- Pickled onions, cornichons, or your favorite pickles
- Kalamata olives, to your liking
- Tahini sauce
- Pita bread
Instructions
- Make the marinade. In a large bowl, combine the shawarma spice blend (all 1/4 cup), enough olive oil to fully coat the chicken (about 1/3 cup), and the lemon juice. Whisk well.
- Marinate the chicken. Season the chicken on both sides with salt and pepper. Add the chicken to the bowl and toss well so the chicken is well coated in the marinade. Tuck in the onion rounds, leaving them whole. If you have the time, cover and refrigerate for a couple hours or overnight, otherwise, set aside at room temperature for about 20 to 30 minutes while the grill heats up.
- Assemble the chicken on the spit/vertical skewer. Slide a thick slice of onion onto the vertical spit and push it all the way down to the base. Slide the chicken onto the spit, one at a time, changing the direction of the chicken pieces as you layer and adding the sliced onions in between every 2 to 3 pieces of chicken (this imparts great flavor). Add the tomato at the very top, if using.
- Prepare and heat the grill. Heat the grill to 375°F (or medium-high).
- Grill the chicken. Place the base of the vertical spit with the chicken over indirect heat and close the lid. After 30 minutes, open the grill and turn the base of the spit 90 degrees. Using a brush, baste the chicken with the drippings. Close the lid and cook another 30 minutes. Do this again, if needed, rotating the spit and basting the chicken, until the chicken is well charred on the outside and its internal temperature reaches in the thickest part closer the skewer is 160°F, about 1 1/2 hours.
- Slice. Allow the chicken to rest for a few minutes at room temperature so its juices redistribute as its temperature rises to 165°F. Take a large chef’s knife and thinly slice the chicken from top to bottom. Rotate the spit and keep shaving the chicken off until all the chicken and onions have landed in the pan attached to your spit.
- Serve. Serve the chicken shawarma on a large platter, adding the fixings–tomatoes, cucumbers, pickled onions, olives, and pickles–around the chicken. Add sliced pita and tahini to the side.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and spices used in this recipe.
- Where to find the Spit/Grill Pan: Unless you have a rotisserie attachment for your grill, you will need a spit or Vertical skewer like what is used for Al Pastor. This is the one I used - it’s not expensive and you’ll make good use of it.
Nutrition
Calories: 152.9kcal | Carbohydrates: 4.5g | Protein: 22.5g | Fat: 4.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.02g | Cholesterol: 107.3mg | Sodium: 103.6mg | Potassium: 427.4mg | Fiber: 1.1g | Sugar: 2.2g | Vitamin A: 365.8IU | Vitamin C: 13.8mg | Calcium: 22.9mg | Iron: 1.2mg
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