Shawarma Chicken BBQ Recipe | Middle Eastern

Recipe · The Rub Kitchen

Shawarma from the grill is the ultimate Middle Eastern BBQ dish. The combination of cumin, coriander, cinnamon, and allspice creates a warm, aromatic profile that is irresistible. With The Rub Kitchen's Shawarma rub, you can create a dish that everyone will want to emulate.

Please note: this rub requires extra resting time. Cinnamon and allspice only release their full flavor after 8 to 12 hours. So, start the evening before.

15Min. prep time

35-45Min. grilling

2-4Persons

74°CCore temp

~845SHU heat

Ingredients

Chicken
  • ✓ 1.5 kg boneless, skinless chicken thighs
  • ✓ 78g Shawarma rub
  • ✓ 2 tbsp full-fat yogurt (as a binder)
  • ✓ Coarse sea salt to taste
Serving
  • ✓ 4 Arabic flatbreads
  • ✓ 200g tzatziki
  • ✓ 2 tomatoes, sliced
  • ✓ 1 cucumber, thinly sliced
  • ✓ Fresh parsley
Dipping sauce
  • ✓ 3 tbsp tahini
  • ✓ 2 tbsp lemon juice
  • ✓ 1 clove garlic, grated
  • ✓ 2 tbsp water
  • ✓ Pinch of salt

Are you using The Rub Kitchen's rub? Order it here →

Preparation

1

Prepare the meat

Pat the chicken thighs dry with paper towels. Dry meat ensures that the rub adheres better and the yogurt binding layer works well.

2

Apply rub with yogurt

Spread 2 tbsp of full-fat yogurt over the chicken thighs. This is the classic Middle Eastern binding technique. Then sprinkle 78g of Shawarma rub over it and rub it in firmly. Cover and refrigerate for at least 8 hours, preferably overnight. Cinnamon and allspice need this time.

3

Prepare the BBQ

Heat the BBQ to 200 to 210°C. This rub contains no sugar, so you have more leeway with temperature. Never exceed 220°C, as smoked paprika will burn and become bitter. Remove the chicken from the refrigerator 20 to 30 minutes before grilling.

4

Indirect grilling

Place the chicken thighs over indirect heat with the lid closed. Grill for 30 to 35 minutes at 200°C, turning halfway through. The smoked paprika gives a beautiful dark red color to the meat.

5

Finish directly

For the last 5 minutes, place the chicken over direct heat for a crispy exterior. Core temperature: 74°C.

6

Rest and serve

Let the chicken rest for 5 minutes under aluminum foil. Serve with warm flatbread, tzatziki, fresh tomato, and cucumber. Drizzle the tahini sauce over it.

Dipping sauce

Mix tahini with lemon juice, grated garlic, and water until a smooth sauce forms. Add water until the desired thickness is reached. The acidic citrus and nutty tahini perfectly balance the warm spices of the Shawarma rub.

Serving

🫓

Flatbread

Warm flatbread on the grill before serving. 1 minute per side.

🧄

Tzatziki

Cool and creamy, perfect alongside the warm spices.

🌿

Parsley

Fresh chopped parsley adds color and freshness.

🍋

Lemon

A lemon wedge alongside for extra freshness to taste.

Variations

Whole chicken on a rotisserie

Rub a whole chicken with the Shawarma rub and roast for 75 minutes at 180°C indirectly. The most authentic result.

Lamb chops

Shawarma and lamb are a classic combination. Same technique, grill for 15 minutes at 200°C.

In the oven

200°C convection oven, 35 minutes. Turn on the grill for the last 5 minutes. Remove the yogurt well from the surface before serving.

About the rub

The Shawarma rub is built on cumin (22%) and coriander (17%) as flavor carriers. Cinnamon, allspice, and a subtle pinch of sumac provide the Middle Eastern character that no one can quite pinpoint but everyone recognizes. At only 845 SHU, this is The Rub Kitchen's mildest rub, ideal for those who love flavor without heat.

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