Chicken Shawarma
Chicken Shawarma on the Big Green Egg bring the bold flavours of the Middle East to your alfresco dining. Marinated in a fragrant blend of spices, garlic, and yogurt, the chicken turns irresistibly juicy and charred over charcoal. Cooked on a vertical skewer or rotisserie, it develops crispy, caramelized edges—just like the street food classic. Slice it thin, pile it into warm flatbreads, and top with fresh salad, garlicky yogurt sauce, and a squeeze of lemon for the perfect homemade kebab. Whether for a quick midweek meal or a weekend feast, this recipe delivers big on flavour with minimal effort.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Marinade the chicken
- Place the chicken in a large bowl, add the rest of the ingredients and mix together really well.
- You want every bit of chicken smothered in the marinade.
- Leave the chicken to marinade for at least a couple of hours, overnight is best.
To cook the chicken
- Take your rotisserie skewer or kebab spit and feed the chicken thighs one by one onto the spit. If you are using a rotisserie then try and check every so often that the balance of the meat is good, i.e. you don't have a very heavy side.
- Set up your Big Green Egg for a direct cook with the spit at about 180-200°C.
- Cook your chicken until you reach an internal temperature of 74°C.
- Serve by slicing the chicken, placing into flat breads, with some salad and maybe some chilli sauce.
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