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Recipe

Elevate Your Grilling Experience: Try This Mouthwatering Chicken Shawarma Recipe In Your Kamado

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • Place the skewers on the grill grate and cook for 15-20 minutes per side, or until the chicken is cooked through and slightly charred.
  • Whether you’re a seasoned grill master or a novice cook, this chicken shawarma recipe kamado will transport you to the bustling markets and fragrant kitchens of the Middle East.
  • You can use a meat thermometer to check the temperature of the chicken before removing it from the grill.

Transport yourself to the vibrant streets of the Middle East with this tantalizing chicken shawarma recipe, crafted to perfection in the heart of your Kamado grill. Embark on a culinary journey as we delve into the secrets of this delectable dish, infusing every bite with an explosion of flavors and aromas.

Ingredients:

  • 1 whole chicken, cut into 8 pieces
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lemon juice
  • 1/4 cup plain yogurt
  • 1/4 cup tahini
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 4 pita breads
  • 1/2 cup hummus
  • 1/2 cup tzatziki sauce

Instructions:

1. Prepare the Marinade:

  • In a large bowl, whisk together the olive oil, cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper.
  • Add the chicken pieces to the marinade, ensuring they are evenly coated.
  • Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

2. Fire Up the Kamado Grill:

  • Preheat your Kamado grill to 350°F (175°C).
  • If using a charcoal grill, light the charcoal and let it burn until the coals are white-hot.

3. Skewer the Chicken:

  • Thread the marinated chicken pieces onto skewers, ensuring they are evenly spaced.
  • Drizzle any remaining marinade over the skewers.

4. Grill the Chicken:

  • Place the skewers on the grill grate and cook for 15-20 minutes per side, or until the chicken is cooked through and slightly charred.
  • Baste the chicken with additional marinade or olive oil as needed to prevent it from drying out.

5. Assemble the Shawarma:

  • Warm the pita breads on the grill or in a toaster.
  • Spread a generous layer of hummus and tzatziki sauce on each pita bread.
  • Top with grilled chicken, chopped parsley, cilantro, and red onion.
  • Roll up the pita breads tightly and serve immediately.

Tips for Perfect Chicken Shawarma:

  • Use a high-quality olive oil for the marinade to enhance the flavor of the chicken.
  • Don’t overcrowd the grill grate when cooking the chicken skewers. This will prevent them from cooking evenly.
  • Baste the chicken skewers regularly with additional marinade or olive oil to keep them moist and flavorful.
  • Serve the shawarma immediately with your favorite toppings and sauces.

Serving Suggestions:

  • Accompany the chicken shawarma with a side of fattoush salad, tabbouleh, or roasted vegetables for a complete meal.
  • For a refreshing twist, serve the shawarma with a dollop of mint-cilantro chutney or harissa sauce.
  • Experiment with different fillings, such as falafel, grilled vegetables, or halloumi cheese, to create a vegetarian or vegan version of the dish.

Variations:

  • For a spicier shawarma, add a pinch of cayenne pepper or chili powder to the marinade.
  • If you don’t have a Kamado grill, you can also cook the chicken skewers on a regular charcoal or gas grill.
  • For a more authentic flavor, use homemade pita bread instead of store-bought.

The Art of Middle Eastern Cuisine:

Chicken shawarma is a testament to the vibrant and diverse culinary traditions of the Middle East. Its aromatic spices, succulent chicken, and fresh toppings create a symphony of flavors that captivate the senses. Whether you’re a seasoned grill master or a novice cook, this chicken shawarma recipe kamado will transport you to the bustling markets and fragrant kitchens of the Middle East.

What You Need to Learn

1. Can I use boneless, skinless chicken breasts for this recipe?

  • Yes, you can use boneless, skinless chicken breasts, but they may dry out more easily than bone-in chicken pieces. Be sure to marinate the chicken for at least 30 minutes before grilling to help keep it moist.

2. How do I know when the chicken is cooked through?

  • The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature of the chicken before removing it from the grill.

3. What are some other toppings I can use for chicken shawarma?

  • You can use a variety of toppings for chicken shawarma, such as pickled turnips, roasted peppers, feta cheese, and olives. Experiment with different toppings to find your favorite combination.
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Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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