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Shawarma Chicken Skewers

  • Prep Time
    10mins, plus marinating time (2hrs min, ideally overnight)
  • Cook Time
    20mins
  • Total Time
    2.5 hrs

This is a very well known recipe in the BBQ community and one where we've not adapted the ingredients at all because it doesn't need it! The only change we've made for this recipe is to dice the thigh meat and thread on to skewers but it also works perfectly when the thighs are left whole and threaded on to a rotisserie. Thanks Kelly Bramill - the Kellybab lives on!

Serves: 4

  • 1.8 kg boneless, skinless chicken thighs - diced

  • 3 tbsp tomato puree

  • 4 garlic cloves, minced

  • Zest and juice of 2 lemons

  • 2 tsp onion granules

  • 2 tsp ground cumin

  • 1/2 tsp ground allspice

  • 1 tbsp fresh thyme, finely chopped

  • 3 tsp salt

  • 2 tsp black pepper

  • 8 tbsp olive oil – Don’t be alarmed by this amount, the majority will be left behind after marinading

  • Place all marinade ingredients together then add to the chicken in a large bowl and mix well. Leave to marinate for at least 2 hours or overnight if possible

  • Light your BBQ and spread the coals out when ready to cook. Thread the marinated chicken on to skewers. Flat metal ones work best but wooden are fine, just soak them first to stop them from burning

  • Cook over the direct heat, turning regularly until done. If you have an instant read thermometer, the chicken is done once it hits 74c

  • Remove from skewers and serve with flatbreads, salad and sauces of your choice

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