GRILLED CHICKEN SHAWARMA

by Xavier Labelle

INGREDIENTS

  • 2 lbs to 2 ¼ lb chicken thighs
  • Shawarma Marinade
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 8 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 6 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 2 teaspoon allspice

 

INSTRUCTIONS

  1. Preheat your grill to medium-high heat. Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
  2. Rub chicken on all sides with the marinade and let sit 20 minutes.
  3. Place the chicken on the grill racks, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Move to the warming rack until cooked all the way through, about 10 minutes.
  4. Enjoy the chicken shawarma over Israeli salad, or with rice and veggies, or with pita bread and tzatziki.
Back to Recipes