Bring the Flavours of the Middle East to Your Grill
Experience the rich, bold flavours of Chicken Shawarma cooked on the Kamado Joe Konnected Joe with JoeTisserie. This recipe delivers the authentic taste of Middle Eastern street food right to your backyard. As a result, slow-roasted chicken thighs, marinated in a blend of aromatic spices, are sliced thin and wrapped in warm pita with fresh veggies, pickled onions, and a drizzle of homemade tahini sauce. Whether you’re cooking for a family meal or hosting friends, this shawarma will impress with its tender, juicy texture and vibrant, mouth-watering flavours.
Opened Chicken Shawarma on pita bread, showcasing layers of juicy chicken, fresh vegetables, and creamy tahini sauce.
Ingredients You’ll Need
Chicken Marinade:
Ingredients for marinating chicken: olive oil, vinegar, lemon zest, spices, and chopped onion
Boneless, skinless chicken thighs
Olive oil
Vinegar
Lemon zest
A blend of spices
Onion
Pickled Onions:
Ingredients for pickling onions: red onion, apple cider vinegar, hot water, salt, and sugar.
Red onion
Apple cider vinegar
Hot water
Salt
Sugar
Tahini Sauce:
Tahini paste
Garlic
Lemon juice
Salt
Cold water
For Assembly:
Ingredients ready for assembling Chicken Shawarma: hummus, vegetables, and sauces.
Pita bread
Hummus
Lettuce
Tomatoes
Red cabbage
Gherkins
Pickled onions
Tahini sauce
Chopped coriander
Marinating the Chicken
The key to delicious shawarma is a well-seasoned marinade. Mix olive oil, vinegar, onion, lemon zest, and a blend of spices. This marinade not only tenderises the chicken but also infuses it with deep, rich flavours. Coat the chicken thighs thoroughly and let them marinate for at least 4 hours—though overnight marination will give the best results. Consequently, the longer the chicken sits in the marinade, the more intense the flavour will become.
Chicken thighs marinating with a fragrant mix of spices and lemon zest.
Preparing the Pickled Onions and Tahini Sauce
While your chicken is marinating, prepare the pickled onions and tahini sauce.
Pickled Onions: First, thinly slice a red onion and place it in a jar. Next, pour a mixture of hot water, apple cider vinegar, salt, and sugar over the onions. Let them sit for at least 1 hour. These tangy onions add a delicious contrast to the richness of the chicken. You can also store them in the fridge for up to 2 weeks.
Sliced red onions soaking in a jar with a vinegar, water, salt, and sugar mixture.
Tahini Sauce: Blend tahini paste, garlic, lemon juice, and salt in a food processor. Gradually add ice-cold water until you reach the desired consistency—thicker for spreading or thinner for drizzling. In addition, you can store the tahini sauce in the fridge for up to two weeks.
Creamy tahini sauce.
Grilling the Chicken on the JoeTisserie
Once you have preheated your grill with the JoeTisserie accessory,
Preparing the Kamado Joe Konnected Joe with the JoeTisserie accessory for a perfect Chicken Shawarma
skewer the marinated chicken thighs tightly onto the JoeTisserie spit. The key is to pack the chicken as tightly as possible for even cooking and optimal flavour distribution.
Marinated chicken thighs carefully skewered tightly onto the JoeTisserie spit.
Place the spit on the JoeTisserie and let the chicken roast slowly.
Spit loaded with marinated chicken thighs, securely placed on the JoeTisserie for a perfect roast.
As the spit rotates, the chicken will develop a beautiful, crispy outer layer while staying juicy inside.
Golden-brown Chicken Shawarma roasting on the JoeTisserie.
Use a meat thermometer to check the internal temperature. Once it reaches 75°C (165°F), slice off the outer layer and continue roasting the remaining chicken until all layers are crispy and cooked.
Slicing off the crispy outer layer of Chicken Shawarma from the spit.
Assembling Your Shawarma
Now comes the fun part—assembling your Chicken Shawarma! Start by using warm pita or flatbread and spread a layer of hummus on it. Then, add slices of the juicy, grilled chicken, then top with lettuce, sliced tomatoes, red cabbage, gherkins, and pickled onions. Drizzle with creamy tahini sauce for an extra burst of flavour. Wrap it up tightly, and your delicious homemade shawarma is ready to serve!
Layering warm pita with hummus, sliced Chicken Shawarma, fresh vegetables, pickled onions, and a drizzle of tahini sauce.
Serving Suggestions and Storage Tips
You can also make a platter with extra dips like garlic sauce or chilli sauce for dipping. Leftover chicken can be stored in the refrigerator for up to 3 days, making it perfect for quick wraps or salads during the week. Alternatively, you can freeze the cooked chicken for up to 3 months—just reheat it when you’re ready for another shawarma night.
Customise Your Shawarma
Feel free to customise your shawarma by adjusting the toppings and sauces. For instance, add a splash of garlic sauce for extra flavour or some chilli sauce for a spicy kick. You can also switch up the veggies or add extra pickles to suit your taste. Whether you prefer a traditional shawarma or a more creative version, this recipe is versatile and easy to adapt.
Chicken Shawarma served with pita and fresh vegetables
If you've got any Chicken Shawarma Leftovers, don't miss our creative Potato Wrap Shawarma recipe—it's insanely delicious and perfect for a quick, flavourful meal!
This Chicken Shawarma recipe is one of my favorite ways to recreate the rich, bold flavors of street food at home. The chicken thighs are marinated in a fragrant blend of spices, olive oil, and lemon zest, then slowly roasted on the Kamado Joe Konnected Joe with the JoeTisserie. Watching the chicken rotate and crisp up is half the fun! When it’s finally time to slice the juicy, perfectly charred meat, the aroma alone is enough to make your mouth water. Wrapped in warm pita with creamy hummus, crunchy veggies, and a drizzle of homemade tahini sauce, this shawarma is always a hit and never fails to impress.
Ingredients
For the Chicken Marinade:
3kg chicken thighs (boneless, skinless)
50ml olive oil
50ml white vinegar
1 onion (finely chopped)
2 zest of lemons
1tbsp cardamom (freshly ground)
2tbsp ground cumin (freshly ground)
1tbsp smoked paprika
1.5tbsp salt (or to taste)
2tbsp black pepper
1tbsp cinnamon
2tbsp coriander (freshly ground)
1tbsp sumac
1tbsp turmeric
1tsp mild chilli powder
For the Pickled Onions:
1 red onion (thinly sliced)
1tsp salt
1tsp sugar
250ml hot water (not boiling)
100ml apple cider vinegar
For the Tahini Sauce:
100g tahini paste
2 garlic cloves
1 Juice lemon
1/4tsp salt
50ml ice-cold water
To Assemble:
Pita bread
Hummus
Lettuce
Sliced tomatoes
Red cabbage
Sliced gherkins
Chopped coriander
Instructions
Marinate the Chicken:
In a large bowl, mix all the ingredients for the marinade. Add the chicken thighs and toss to coat evenly. Cover and let the chicken marinate in the refrigerator for at least 4 hours, or overnight for best results.
For extra flavour, use freshly ground spices!
Prepare the Pickled Onions:
Place the sliced red onions in a jar. In a separate bowl, mix the hot water, salt, sugar, and vinegar. Pour this mixture over the onions in the jar. Let them marinate at room temperature for at least 1 hour.
Make the Tahini Sauce:
In a food processor, combine the tahini paste, garlic, lemon juice, and salt. Blend until smooth. Gradually add ice-cold water while blending until you reach your desired sauce consistency.
Grill the Chicken:
Preheat your Kamado Joe Konnected Joe grill to 180°C using the JoeTisserie accessory. Skewer the marinated chicken thighs onto the JoeTisserie spit, layering them to create an even, compact cylinder of meat. Tighten the tines securely to compress the chicken. Move the coals to the back of the grill. Add the spit to the JoeTisserie and start the rotation. Grill the chicken for about 1 hour, then check the internal temperature. Once it reaches 75°C, make your first cuts. Return the chicken to the grill and cook for an additional 30 minutes. Check the temperature again and make further cuts, readjusting the tines if necessary. Continue grilling for another hour, or until the chicken is fully cooked and tender. Once done, remove from the grill and slice on a cutting board.
Assemble the Shawarma:
Spread a generous amount of hummus on the pita bread. Add the sliced chicken, followed by lettuce, tomatoes, red cabbage, gherkins, pickled onions, a drizzle of tahini sauce and chopped coriander. Wrap tightly and enjoy!
Marinating the Chicken: While 4 hours is the minimum, marinating overnight allows the spices to infuse the chicken more deeply, resulting in richer flavours.
Cooking Temperature: Keep the Kamado Joe Konnected Joe at a consistent 180°C (350°F) for even cooking. Fluctuating temperatures can affect the texture and juiciness of the chicken.
Internal Temperature: Use a meat thermometer to check the internal temperature. Once it reaches 75°C (165°F), the chicken is ready, but you can cook it longer for a crispier outer layer.
Leftover Chicken: Leftover chicken can be refrigerated for up to 3 days and reheated for sandwiches, salads, or wraps. You can also freeze the cooked chicken for up to 3 months.
Pita or Flatbread Options: Use traditional pita, or experiment with other flatbreads like lavash or naan. Warming the bread before assembling makes it easier to wrap and gives a softer texture.
Customising Shawarma: Feel free to add your favourite sauces and toppings. Garlic sauce, chilli sauce, or extra pickles make great additions, allowing you to personalise your shawarma.
Keywords:
Grill, Shawarma, Chicken Shawarma, Street food
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Izabella Jakubec
Food Blogger and Recipe Developer
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I’m Izabella, and I’m thrilled to have you here!
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