Shawarma Chicken BBQ Recipe | Middle Eastern

This BBQ shawarma chicken is a home version using seasoned thighs, olive oil and lemon. Cook thighs indirectly and optionally serve the cooked meat in pita. Shawarma seasoning provides the flavour direction; separate thighs on a grill are not the same cooking method as shawarma on a rotating vertical spit. A rub does not guarantee crisp skin or a juicy result.

Dried chilli peppers and seeds on a metal plate

Safe preparation: keep raw chicken covered in the fridge until cooking. Use separate tongs and plates for raw and cooked chicken and wash hands after handling raw chicken. Set aside a clean portion of dip in advance; do not use marinade that contacted raw chicken as a cold dipping sauce.

What do you need?

  • 6–8 bone-in, skin-on chicken thighs
  • Shawarma BBQ Rub: originally 40–50 g; adjust to the current label, chicken weight and salt content
  • 3 tablespoons olive oil
  • Juice of ½ lemon

Use Shawarma BBQ Rub according to its current label. Check ingredients, allergens and dosage. You also need a suitable BBQ or oven, a core thermometer, clean tongs and a clean serving plate.

Preparation

Step 1: season while chilled

Mix rub with olive oil and lemon juice and distribute over the thighs. Cook immediately or keep covered in the fridge within the chicken's shelf life. Marinating for at least two hours or overnight is not compulsory. More acid or a longer wait does not automatically improve the result. Wash hands and clean utensils and work surfaces after handling raw chicken.

Cooking on the BBQ

Step 2: prepare indirect heat

Prepare the BBQ according to its instructions for indirect heat around 180–200°C. Place thighs skin-side up away from the direct heat source. Keep a direct zone available for optional browning later. Set aside clean tongs and a clean plate for cooked chicken.

Step 3: cook, measure and optionally brown

Allow approximately 35–45 minutes for planning, adjusting to thigh size and actual heat. Measure the thickest meat of several thighs without bone contact and check at least 74°C at all relevant measuring points. Around 80°C is a possible texture choice here, not a different general safety minimum or juiciness guarantee. Optionally finish briefly over direct heat under supervision. Turn and move back if there are flames or spices become too dark.

Step 4: serve cleanly

Put cooked thighs on a clean plate with clean utensils. Serve immediately or rest briefly if preferred. Five minutes of resting does not correct undercooking. If desired, remove bones and cut the cooked meat into pieces for a pita. Use only clean serving sauce without raw-chicken contact.

Cooking in the oven

  1. Preheat the fan oven to approximately 200°C.
  2. Put thighs on a suitable rack above a baking tray.
  3. Allow approximately 35–40 minutes for planning. Check at least 74°C in the thickest meat of several thighs without bone contact. Around 80°C can be a texture choice.
  4. If desired, use the grill briefly for extra browning. Stay beside it and stop before spices burn. A brown exterior does not prove a safe core temperature.

Flavour and smoking wood

Lemon adds acidity to the marinade. Adjust rub quantity to its label and any other seasoning. A thick layer is not automatically better.

Cherry or olive wood can be a flavour choice if your appliance permits it. No wood automatically pairs perfectly; quantity, combustion and preference matter. You can also prepare this recipe without smoking wood.

Serving

Serve cooked meat in pita with tzatziki, tomato and parsley, for example, or as a main course with couscous and grilled vegetables. Keep cold sauce chilled until serving.

→ Shawarma BBQ Rub
→ Shawarma pulled lamb
→ Shawarma rub guide: flavour and use
→ Starter Pack: current choices

Storing leftovers

Divide cooked meat into small, shallow portions and cool quickly. Refrigerate within 2 hours, or 1 hour when ambient temperature exceeds approximately 32°C. Store around 4°C and use within 2 days or freeze promptly. Thoroughly reheat only the required, safely stored portion to at least 74°C. Reheating does not repair unsafe storage.

More about BBQ techniques

→ BBQ core temperatures
→ Choosing and using smoking wood
→ Using a core thermometer