• People

    Serves 8-10

  • Prep Time

    10 min.

  • Cooking Time

    2:20 h

  • BBQ Temperature


  • Method



the Ingredients

Chicken Shawarma 006 R
  • 16 Boneless and skinless chicken thighs


  • Juice of a whole lemon
  • 5 tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1½ teaspoon kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp turmeric
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper

To serve

  • Pita bread or soft flatbreads
  • Lettuce leaves
  • Sliced vine-ripened tomatoes
  • Sliced red onion
  • Fresh mint leaves

Special Equipment

  • Rotisserie


    In the kitchen

  • In a large bowl whisk together all the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 2 to 8 hours, turning the chicken occasionally in the marinade. Remove from the refrigerator 30 minutes before cooking.
  • At the barbecue

  • Prepare the barbecue for indirect heat, approx. 180°C. If using a 57cm charcoal barbecue, you will need ⅔ chimney starter of lit Weber briquettes. Set up the rotisserie.
  • Feed the thighs onto your rotisserie securing with the forks. Lock forks into position with the screws.
  • Grill the chicken thighs over indirect medium heat until an instant-read thermometer inserted in the thickest part of the chicken registers 75°C (around 1 hour 20 minutes).
  • Remove from the barbecue, and rest at room temperature, indoors, for 5 to 10 minutes. Thinly slice the chicken thighs off the rotisserie spit.
  • Arrange the chicken on a serving platter with your favourite chilli sauce, lettuce, tomatoes, onions, and mint. Serve with flatbread or stuffed into pita pockets.

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