Unlock the secrets of perfect bbq chicken shawarma: the ultimate guide
Embark on a culinary adventure as we delve into the art of making delectable chicken shawarma on your trusty barbecue. This Middle Eastern delicacy, with its tantalizing flavors and juicy texture, is a crowd-pleaser that will elevate your grilling game. Follow our step-by-step guide to master the techniques and create a flavorful dish that will leave your taste buds dancing.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons shawarma spice blend (see recipe below)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Shawarma Spice Blend:
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
Marinating the Chicken
1. In a large bowl, combine the chicken breasts, olive oil, shawarma spice blend, salt, and pepper.
2. Mix well to ensure the chicken is evenly coated.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
Preparing the Grill
1. Preheat your barbecue to medium-high heat (around 450-500°F).
2. If using charcoal, spread the coals evenly across the grill.
3. If using gas, turn on all burners to medium-high.
Grilling the Chicken
1. Remove the chicken from the marinade and discard any excess.
2. Thread the chicken onto skewers, leaving a little space between each piece.
3. Place the skewers on the preheated grill.
4. Grill for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
5. Rotate the skewers occasionally to ensure even cooking.
Slicing the Chicken
1. Once the chicken is cooked, remove it from the skewers and let it rest for 5 minutes.
2. Using a sharp knife, thinly slice the chicken.
Assembling the Shawarma
1. Warm up pita bread or flatbreads on the grill.
2. Spread a thin layer of hummus or tahini on the bread.
3. Top with the sliced chicken, diced tomatoes, onions, and parsley.
4. Drizzle with a squeeze of lemon juice and a sprinkle of sumac.
Serving Suggestions
- Serve the chicken shawarma with additional pita bread, hummus, and tahini for dipping.
- Pair with a refreshing cucumber salad or tabbouleh.
- Enjoy as a main course or as part of a mezze platter.
Variations
- Add vegetables to the shawarma, such as grilled bell peppers, onions, or zucchini.
- Use different types of meat, such as lamb or beef.
- Experiment with different marinade flavors, such as harissa or za’atar.
Tips for Success
- Use high-quality chicken breasts for a juicy and flavorful shawarma.
- Marinate the chicken for as long as possible to allow the flavors to penetrate.
- Grill the chicken over medium-high heat to prevent it from drying out.
- Don’t overcrowd the grill, which can prevent the chicken from cooking evenly.
- Let the chicken rest before slicing to allow the juices to redistribute.
Wrap-Up: A Culinary Triumph
With careful preparation and a touch of grilling expertise, you can create mouthwatering chicken shawarma on your barbecue. This versatile dish is perfect for summer gatherings, family meals, or simply satisfying your craving for Middle Eastern flavors. Experiment with different variations and techniques to elevate your grilling skills and impress your taste buds with each bite.
What People Want to Know
1. Can I use a different type of spice blend?
Yes, you can experiment with different spice blends to create your own unique flavor profile. However, the shawarma spice blend provided in this recipe is a classic combination that delivers the authentic Middle Eastern taste.
2. How do I know when the chicken is cooked through?
Insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (74°C) for safe consumption.
3. What if my shawarma is too dry?
If the chicken becomes dry during grilling, brush it with a little olive oil or marinade to keep it moist. You can also add some chopped vegetables to the shawarma for extra moisture.
