This homemade shawarma feast blends tangy, creamy, and spicy flavors with the juicy, savory taste of grilled chicken, making it a perfect dish for any gathering or family meal. Discover how to create the ultimate homemade shawarma feast, featuring succulent marinated chicken, vibrant pickled onions, creamy garlic mayonnaise, and freshly grilled bread.
Ingredients
3 kg / 6.6 lbs chicken thighs
- 7 tbs PitmasterX Deli BBQ Seasoning
2 lemmons
5 garlic gloves
2 tbsp sumac
natural vinegar (to cover onions)
2 red onions
1/3 cup mayonnaise
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preparing the chicken thighs: remove any remaining bones and skin. Reserve the skin for later use, and consider using the bones to make soup.
- For the marinade, combine the lemon juice, 6 tablespoons of PitmasterX Deli BBQ Seasoning, and minced garlic in a large bowl. Add the chicken thighs, ensuring they are well-coated. Refrigerate the marinated chicken for at least 4 hours or overnight for best results.
- While the chicken marinates, prepare the pickled red onions. Slice the onions thinly and place them in a jar with the sumac, 1 tablespoon of PitmasterX Deli BBQ Seasoning, and enough natural vinegar to cover them. Seal the jar and shake well to mix. Leave the jar at room temperature to pickle.
- For the garlic mayonnaise, mix 1/3 cup of mayonnaise with two minced garlic cloves. Set aside to allow the flavors to meld.
- Next, prepare and grill the grilled bread dough.
- When ready to cook, skewer the marinated chicken thighs, alternating with slices of lemon to keep the meat elevated. Place the skewer on a rotisserie attachment over a Napoleon Grill with the back burner feature on.
- Close the lid and allow the chicken to cook for about 20-30 minutes before checking.
- As the chicken finishes cooking, brush it with fat rendered from the reserved chicken skin, which should be crisped up by now. Once the chicken is cooked and crispy, slice off portions to serve.
- To assemble the shawarma, lay out a piece of grilled bread, spread with garlic mayonnaise, add a layer of pickled onions, and top with sliced chicken. Squeeze a grilled lemon over the top for extra zest, and if available, sprinkle with crispy chicken skin for added crunch.
