Chicken Shawarma Recipe on the SNS Kamado. How to make Chicken Shawarma.
Ingredients Needed:
– 2.5-3.0 pounds of chicken thighs
– 1 cup olive oil
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon ground cardamom
– 1 teaspoon cayenne
– 1 teaspoon hot smoked paprika
– 3 garlic cloves minced
– 1 tablespoon fresh minced ginger
– 2 tablespoons lemon juice
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1.5 cups plain yogurt (greek yogurt is also fine)
– 2 heaping tablespoons chopped cucumber
– Naan or Pita bread
– Fresh shredded or chopped lettuce
– Fresh sliced tomato
Cooking instructions: (see video for details)
Mix marinade ingredients together (olive oil, cumin, coriander, cardamom, cayenne, paprika, garlic, ginger, lemon juice, salt and pepper) Trim your chicken thighs to remove most of the hard outside fats. Place chicken into a marinade container and pour marinade over the top, shake or mix thoroughly. Allow to chill covered in fridge overnight. Prepare yogurt sauce by mixing yogurt and cucumber together, allow to chill in fridge overnight covered.
Prepare the SnS Kamado as shown in video by removing the water reservoir from the Slow N Sear (more searing area), place some unlit FOGO coals into the Slow N Sear and then cover those with pre-lit coals. Close lid and open bents until you are within 100 degrees of your target temperature of 300-400 degrees ( I went 350 all the way), adjust your vents to settle in your temp.
Place marinated chicken on metal skewers (wood are not sturdy enough for this recipe) by folding each thigh in half as you slide onto the skewers (as shown in video).
Place your chicken on the indirect side of the Kamado and allow to cook until you reach temps of 165 degrees Fahrenheit in the center (coolest, deepest) part of the chicken skewer. Remember to wrap your bread in foil right before this and allow it to warm for around 10 minutes. Once you hit your target temp, place the chicken on the direct (sear) side of the cooker and sear each side for 45-60 seconds to develop the nice texture on the outside. Be sure to turn accordingly to get all surfaces and watch carefully not to burn!
After you sear, remove from the cooker and allow to rest for 5 minutes. Now, BUILD YOUR CHICKEN SHAWARMA Pita and ENJOY!
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Find more info on the Slow ‘N Sear here: https://snsgrills.com/collections/slow-n-sear
Like the thermometer we used? Find out more here:
https://snsgrills.com/collections/thermometers
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