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Grilled chicken shawarma in a pita with fries, pickles, garlic sauce and tomato.

Smoked Lebanese Chicken Shawarma

Carne Diem Culinary
Shawarma is one of the Middle East's greatest culinary exports. This Smoked Lebanese Chicken Shawarma is smoked on a vertical spit on your BBQ grill, but the recipe turns out equally great in your home oven.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 3 hours
Marinating time 4 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 8 people
Calories 592 kcal

Equipment

  • 1 Smoker
  • Trompo optional

Ingredients
  

  • 1 Pound Chicken Breast Thinly sliced
  • 2 Pounds Boneless and Skinless Chicken Thighs
  • 8 Pita Breads
  • 2 Tomatoes Sliced
  • Pickles
  • ½ Pound French Fries optional

Marinade

  • ¼ Cup Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Aleppo Pepper substitute crushed red pepper
  • 1 teaspoon Allspice
  • 1 teaspoon Black Pepper
  • 1 teaspoon Cardamon
  • 1 teaspoon Cinnamon
  • 1 teaspoon Coriander
  • 1 teaspoon Cumin
  • 1 teaspoon Nutmeg
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Sumac optional
  • ½ teaspoon Ground Cloves

Garlic Sauce

  • 1 Large Head of Garlic about 10 cloves
  • ½ Cup Olive Oil
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon salt

Instructions
 

  • Combine the spice mix ingredients with the lemon juice and the olive oil and mix to combine.
  • Thinly slice the chicken breast and add to a bowl with the chicken thighs and the marinade. Mix well to coast all of the chicken and cover and refrigerate for 4-8 hours.

Making the garlic sauce

  • Add the garlic cloves and salt to a food processor and pulse until finely chopped. Very slowly add in a small amount of oil and process until a creamy and thickened. Continue to very slowly add in the olive oil and lemon juice, maintaining a creamy texture.

Cooking the Shawarma

  • Remove the chicken from the marinate and carefully skewer the meat onto a vertical spit or trompo.
  • Heat your grill or smoker to 300-350 degrees and set up for indirect heat. Cook the chicken shawarma until it reaches an internal temperature of about 175-180 degrees. This typically takes about 2.5-3 hours.

Serving the Shawarma

  • Thinly slice the chicken and serve on warm pita or flat bread with the garlic sauce, pickles, tomatoes, fries, and any additional toppings that you desire.

Nutrition

Calories: 592kcalCarbohydrates: 43gProtein: 40gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 144mgSodium: 1049mgPotassium: 786mgFiber: 3gSugar: 1gVitamin A: 402IUVitamin C: 12mgCalcium: 79mgIron: 3mg
Keyword 7 spice, Allspice, Big Green Egg, cardamon, chicken, coriander, cumin, garlic, Lebanese, Middle Eastern, nutmeg, Smoker, Trompo
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