Shawarma from the BBQ — dry rub recipe

The flavour of our Shawarma rub

Our blend contains cumin, fine sea salt, coriander, garlic powder, cinnamon, smoked paprika, black pepper, onion powder, allspice, cayenne, turmeric and sumac.

Cumin and coriander provide the aromatic base. Cinnamon and allspice add warm spice notes, turmeric contributes colour and sumac a tangy accent. The final flavour depends on dosage and other ingredients.

Our spices come from Kerala, India. We blend the rub to order. Check the current label for the full ingredients, dosage, allergens and any cross-contact information.

What do you need?

Serves 4

• 1.2–1.5 kg skinless chicken thighs
• Shawarma BBQ rub, dosed according to the current packaging for the amount of chicken used
• A thin layer of olive oil or yoghurt, as preferred
• Pita bread or flatbread, tzatziki or garlic sauce, red onion, tomato and fresh parsley to serve

You also need: a lidded BBQ, probe thermometer, clean utensils and a clean dish for the cooked chicken.

Seasoning and preparation

1. Pat the chicken dry with kitchen paper if needed. Do not wash raw chicken. Discard the paper and clean hands, worktop and equipment.
2. Apply a thin layer of oil or yoghurt if preferred. Both are separate additions; yoghurt is not compulsory and does not guarantee a juicier result.
3. Distribute the measured rub evenly over the chicken. Keep the rub supply free of raw meat juices. The blend already contains salt, so do not routinely add extra salt.
4. You can cook immediately. If seasoning ahead, keep the chicken covered in the fridge within its shelf life. Do not deliberately leave it at room temperature for half an hour; take it out when you are ready to cook.

Cooking on the BBQ

1. Indirect heat. Heat the BBQ to approximately 185°C and create an indirect zone. Place the chicken away from direct heat and close the lid.
2. Cook and measure. Use 25–30 minutes as an initial guide, not a guarantee. Thickness, bone and actual BBQ temperature affect the time. Measure at least 74°C in the thickest meat of several pieces, without touching bone. Cook longer if needed.
3. Optional finish. For extra colour, grill briefly over direct heat under constant supervision. A fixed five-minute finish is not needed. Spices can burn; a dark exterior does not establish safe doneness.
4. Rest and slice. Transfer the cooked chicken to a clean dish using clean utensils. Rest for about five minutes and cut into thin strips, across the grain where possible.

Smoking wood is optional. Use only suitable smoking wood and follow your BBQ's instructions. Read our guide to choosing smoking wood for more information.

Serving in pita or flatbread

Warm the bread according to its packaging or briefly on a clean grill grate under supervision. Fill with chicken, red onion, tomato, cucumber and parsley or mint. Add tzatziki or garlic sauce to taste. Extra sumac can add a tangy accent; it is not necessary for the dish to work.

More inspiration: Jamaican Jerk chicken and Korean BBQ chicken.