Grilled Chicken Shawarma with Garlic Sauce Recipe
Simple and delicious, Grilled Chicken Shawarma is perfect when paired with light Garlic Sauce and warm, pillowy naan bread. This dish has variations across the middle east, including Turkey, Egypt, Lebanon, and Israel, it’s an easy dish that is both different and guaranteed to break you out of that weeknight meal rut.
Grilled Chicken Shawarma with Garlic Sauce Recipe
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Method
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12
chicken thighs, boneless, skinless
1
lemon, juiced
2 tbsp.
tomato paste
1 tbsp.
ground coriander
3 tbsp.
oil
1
sweet onion, cut in half
8
naan for serving, warmed
Garlic Sauce (Toum)
6 cloves
garlic
2 large
egg whites
2 tsp.
dill, dried
2 tbsp.
lemon juice
1½ cups
quality olive oil
Salt to taste
Cucumber Tomato Salad
1 handful
fresh parsley or cilantro
1
cucumber, chopped
1 medium
tomato, seeded, chopped
½ medium
red onion, chopped
Remaining lemon juice
Salt and pepper to taste
- Before you begin, juice a whole lemon. You will be using it throughout the recipe.
- In a food processor or blender, pulse the garlic, 2 tbsp. of lemon juice, and egg whites until smooth. Turn the motor on to low and very slowly add the olive oil in a steady stream. The mixture will begin to emulsify. You may need to stop and scrape down the sides. Store in the refrigerator until needed. You can make the garlic sauce, toum, up to two days ahead of time. This can give the lovely garlic flavor time to develop. However, it is still delightful day of.
- In a bowl, whisk together 3 tbsp. of lemon juice, tomato paste, ground coriander, oil, and ¼ cup of the garlic sauce. Pound the chicken flat and mix into the marinade.
- Marinate the chicken mixture in the fridge for at least 3 hours, up to 12 hours.
- When ready to cook, thread the chicken onto rotisserie rod starting and ending with an onion half.
- Preheat the rear burner to medium-high and load the rotisserie onto the grill.
- Cook the chicken on the rotisserie for about 60 minutes, or until the chicken is starting to char and reaches an internal temperature of around 165°F. In the last 5 to 10 minutes of cooking, warm the pita on the grill too.
- While the chicken is cooking, prepare the salad to serve with the meal. Chop the parsley (or cilantro), the cucumber, tomato, and onion. Dress with the remaining lemon juice and season to taste with salt and pepper.
- Serve the chicken on the warmed pita with the garlic sauce and salad.
Grilled Chicken Shawarma with Garlic Sauce is an enticing meal that is sure to please. There are a few different ways to enjoy this meal. You can eat these kebabs burrito-style in the naan or load a chunk of naan with a little of everything and use your hands. You can even use a fork and knife, dipping everything into the garlic sauce. However you eat this meal, you and your family will enjoy it. Do you have a favorite kebab recipe? Share yours, your grilling stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags # #BBQonaStick and #NapoleonGrills.
Happy Grilling!
Combine the marinade ingredients
Once marinated, thread onto the rotisserie
Cook on the rotisserie using the rear burner
Warm the naan during the last 5 min of cooking
Carefully slice directly from the rotisserie
Serve with warm naan bread
Use the Toum and the tomato salad too
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Here's my first recipe on the new site. I am super excited about posting the recipe for Chicken Shawarma On The Rotisserie.
Combine the marinade ingredients
Once marinated, thread onto the rotisserie
Cook on the rotisserie using the rear burner
Warm the naan during the last 5 min of cooking
Carefully slice directly from the rotisserie
Serve with warm naan bread
Use the Toum and the tomato salad too