Master the art of backyard grilling: an easy-to-follow chicken shawarma recipe

Indulge in the tantalizing flavors of the Middle East with this delectable chicken shawarma recipe for BBQ. This mouthwatering dish combines succulent chicken, aromatic spices, and fresh vegetables, offering a perfect blend of flavors and textures that will tantalize your taste buds.

Gathering the Essential Ingredients

To embark on this culinary adventure, you’ll need the following ingredients:

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup lemon juice
• Salt to taste

Preparing the Marinade

In a large bowl, combine the cumin, coriander, paprika, turmeric, black pepper, olive oil, and salt to taste. Whisk until well combined. Add the chicken to the marinade, ensuring it is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Grilling the Chicken

Preheat your BBQ to medium-high heat. Remove the chicken from the marinade and discard any excess. Grill the chicken for 5-7 minutes per side, or until cooked through and slightly charred.

Slicing the Chicken

Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before slicing it into thin strips.

Assembling the Shawarma

Spread the sliced chicken evenly over a large serving platter. Top with the thinly sliced onion, bell peppers, parsley, cilantro, and lemon juice.

Serving the Shawarma

Serve the chicken shawarma warm with your favorite accompaniments, such as hummus, tahini sauce, or pita bread.

Tips for a Perfect Shawarma

• For a more flavorful shawarma, marinate the chicken for longer, ideally overnight.
• Use a sharp knife to thinly slice the chicken for a tender and juicy texture.
• Don’t overcook the chicken, as it will become dry and tough.
• Grill the vegetables until they are slightly charred and tender, adding a smoky flavor to the shawarma.
• Experiment with different spices and herbs to customize the flavor of your shawarma.

Variations on the Recipe

• Beef Shawarma: Substitute the chicken with thinly sliced beef sirloin or flank steak.
• Lamb Shawarma: Use ground lamb or thinly sliced lamb chops for a richer flavor.
• Vegetable Shawarma: Grill your favorite vegetables, such as zucchini, eggplant, and carrots, and assemble them into a vegetarian shawarma.

The Finishing Touches

• Garnish the shawarma with fresh herbs, such as mint or oregano, for an extra burst of flavor.
• Serve the shawarma with a side of pickled vegetables, such as turnips or cucumbers, for a tangy accompaniment.
• Enjoy the tantalizing flavors of this Middle Eastern delicacy!

Popular Questions

Q: Can I use boneless, skinless chicken breasts instead of thighs?
A: Yes, you can use either thighs or breasts, depending on your preference. Breasts are leaner and cook faster, while thighs are juicier and more flavorful.

Q: How long should I marinate the chicken?
A: Marinating the chicken for at least 30 minutes will allow the flavors to penetrate and tenderize the meat. However, you can marinate it for longer, up to overnight, for an even more intense flavor.

Q: What type of BBQ is best for grilling the chicken?
A: You can use any type of BBQ, including gas, charcoal, or electric. Just make sure to preheat the BBQ to medium-high heat before grilling the chicken.

Q: Can I make the shawarma ahead of time?
A: Yes, you can make the shawarma ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the chicken and vegetables in a skillet or on the grill.

Q: What are some other accompaniments that go well with shawarma?
A: In addition to hummus and tahini sauce, you can also serve shawarma with fattoush salad, baba ghanoush, or tabbouleh.