Chicken Shawarma

Ingredients

2.5kg boneless chicken thighs

6 tbsp oil
4 tbsp lemon juice
2 tbsp garlic granules
1 1/2 tbsp ground coriander
1 tbsp cumin
1/2 tsp cayenne pepper
3 tsp smoked paprika
2 tsp salt
1 tsp black pepper

Al Pastor Rub from The Smokey Carter

BBQ Used: Weber 57cm Kettle
Cooking Method: Weber Rotisserie
Fuel used: Lumpwood Charcoal
Cooking Temperature: 200-220C

Method

The night before your cook, you need to make the marinade and allow the chicken to sit in it overnight. This will not only add a great flavour to the chicken, but the acids in the lemon juice will start to break down the chicken, helping to tenderise it.

Mix the oil, lemon juice and spices in a small bowl. Place the chicken thighs into a large bowl or ziplock bag and pour the marinade over. Move the thighs around to coat them in the marinade so every part of the chicken is covered.

Place the thighs in the fridge and allow them to marinade.

When you are ready to cook, remove the thighs from the marinade and thread them onto your rotisserie spit, making sure they are tightly packed together so they form one large kebab.

When all your chicken is on the spit, season the kebab all over with the al pastor from The Smokey Carter. This rub is designed specifically for spit roasted meats.

Light up your BBQ with the charcoal banked to each side of the charcoal bowl. Aim for a temperature of around 200-220c. Place a drip pan in the bottom of the BBQ to catch any oil and fat that drips from the chicken. Place the spit into the rotisserie and turn it on. Close the lid and allow the chicken to cook until it reaches an internal temperature of around 82c. this will ensure the thigh meat is nice and tender.

When your shawarma is ready, slice it into thin strips directly off the spit. This is a fantastic mix of nice charred gnarly bits and soft, succulent chicken. Serve it in flatbreads, wraps or on chips with lashings of garlic kebab sauce and salad!