Shawarma Chicken BBQ Recipe | Middle Eastern

Shawarma from the BBQ is a revelation. The Shawarma BBQ Rub — with cumin, cinnamon, turmeric, and coriander — gives chicken thighs a warm, aromatic bark reminiscent of the best shawarma from the market. But then at home, from the grill, with crispy skin that you can't buy anywhere else.

Dried red chili peppers and coriander seeds — spices for Shawarma BBQ Chicken recipe

What do you need?

  • 6–8 chicken thighs (bone-in, skin-on)
  • 40–50g Shawarma BBQ Rub
  • 3 tbsp olive oil
  • Juice of ½ lemon
  • BBQ or oven
  • Meat thermometer

Preparation

Mix the Shawarma BBQ Rub with olive oil and lemon juice to create a marinade. Rub this generously over the chicken thighs — also under the skin. Marinate for at least 2 hours in the refrigerator, preferably overnight.

BBQ preparation

  1. Preheat the BBQ to indirect heat: 180–200°C.
  2. Place the chicken thighs skin-side up on the grate.
  3. Cook for 35–45 minutes until an internal temperature of 80°C.
  4. For the last 5 minutes, place directly over the coals for crispy skin.
  5. Let rest for 5 minutes before serving.

Oven preparation

  1. Preheat the oven to 200°C (convection).
  2. Place the chicken thighs on a rack over a baking sheet.
  3. Cook for 35–40 minutes until an internal temperature of 80°C.
  4. Turn on the grill for the last 5 minutes for crispy skin.

Tips

  • Lemon in the marinade enhances the warm spice notes of cumin and cinnamon
  • Cherry wood or olive wood pairs perfectly with the Mediterranean notes of Shawarma
  • An internal temperature of 80°C gives the best combination of doneness and juiciness

Serving

Serve in a pita bread with tzatziki, tomato, and fresh parsley. Or as a main course with couscous and grilled vegetables.

→ Order the Shawarma BBQ Rub
→ Also check out the Shawarma Pulled Lamb Recipe
→ All about Shawarma BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Learn more about BBQ techniques?

→ Internal temperatures for BBQ — complete overview
→ What smoking wood to use? Hickory, apple, cherry, and mesquite explained
→ How to use a meat thermometer?