Chicken Shawarma on the Big Green Egg bring the bold flavours of the Middle East to your outdoor dining experience. Marinated in a fragrant blend of spices, garlic, and yogurt, the chicken turns irresistibly juicy and charred over charcoal. Cooked on a vertical skewer or rotisserie, it develops crispy, caramelized edges—just like the street food classic. Slice it thin, pile it into warm flatbreads, and top with fresh salad, a garlic yogurt sauce, and a squeeze of lemon for the perfect homemade kebab.
BBQ Temperature
Ingredients
For the chicken Shawarma
- 1.8 kg boneless, skinless chicken thighs
- 6 tbsp greek yogurt
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tsp smoked paprika
- 2 tsp onion granules
- 1 tsp salt
- 1 tsp black pepper
- 8 tbsp olive oil
For the yogurt sauce
- 1 cup greek yogurt
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp salt
To serve
- Flatbreads
- Red cabbage, shredded
- Lettuce, shredded
- Tomatoes, finely sliced
- Pickled red onions
- Turkish pickled chillis
Equipment
- LetzQ Spit Rotisserie or a kebab spike
- LetzQ Vertical Spit Holder – this will fit the Big Green Egg Rotisserie Spit
Method
Marinade the chicken
- Place the chicken in a large bowl, add the rest of the ingredients and mix together really well.
- You want every bit of chicken smothered in the marinade.
- Leave the chicken to marinade for at least a couple of hours, overnight is best.
To cook the chicken
- Take your rotisserie skewer or kebab spit and one by one feed the chicken thighs onto the spit. If you are using a rotisserie then try and check every so often that the balance of the meat is good, i.e. you don’t have a very heavy side.
- Setup your Big Green Egg for a direct cook with the spit at about 180-200°C.
- Cook your chicken until you reach an internal temperature of 74°C.
- Serve by slicing the chicken, placing into flat breads, with some salad and maybe some chilli sauce.