Grilled Chicken Shawarma

Grilled Chicken Shawarma

Ingredients:

  • 4 pounds of deep scored chicken thighs
  • 1 tablespoon Salt kosher
  • 1 tablespoon of ground cardamom
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 tablespoon of chat masala
  • 2 tablespoons of smoked paprika
  • 2 tablespoons of puree garlic
  • 2 tablespoons of Greek yogurt
  • 2 tablespoons of fresh squeezed lemon juice
  • 1 tablespoon of spicy harissa
  • 2 tablespoons of EVOO
  • 1 tablespoon of coarse ground black pepper

 

Method:

  1. Score 4 pounds of boneless skinless chicken thighs deep but still holding together
  2. Mix all of the ingredients with the chicken thighs and make sure it is incorporated in all crevices
  3. Refrigerate for at least 3 hours or no longer than 24 hours to allow all spices to incorporate into the chicken
  4. Preheat your charcoal grill to have direct hot heat
  5. Spray grill grates with olive oil to keep the chicken from sticking and place the chicken directly above the live fire
  6. Keep an eye on the chicken to where it gets a nice char without burning
  7.  As the chicken reaches 165F° internally begin to take each piece off is finished.
  8. Serve on top of salads, as a center of the plate or wrap it up in a nice traditional pit with pickled vegetables.