BBQ Chicken Shawarma

This BBQ chicken shawarma recipe combines juicy marinated chicken thighs with homemade flatbreads and garlic sauce for an authentic shawarma that's packed with flavour. Cooking to temperature ensures the chicken stays tender and juicy every time, whether you're using a rotisserie or BBQ spit.

Quick Temperature Guide

Equipment Used: 

Rotisserie BBQ – for even cooking and authentic shawarma.

RFX Wireless Meat Thermometer – to monitor the internal temperature throughout the cook.

Thermapen Instant-Read Thermometer – to confirm the chicken has reached the perfect serving temperature before carving.

Sharp carving knife – for slicing the chicken into thin strips.

Chicken Shawarma Tips

• Marinate the chicken for 8–24 hours before cooking for the best flavour.
• The flatbreads can be made ahead of time, and only take a few minutes to cook when you're ready to serve.
• Chicken thighs are safe to eat at 74 °C. However, because they're a fattier cut, they're at their juiciest when cooked to around 82 °C. Use the RFX wireless meat thermometer to monitor the cook, then check the final temperature with a Thermapen before serving.
• Allow the chicken to rest for 10–15 minutes before carving to help keep it juicy.

Chicken Shawarma Recipe

Ingredients

• 2-2.5kg boneless, skinless chicken thighs
• Your favourite BBQ rub

For the Marinade

• 6 tbsp oil
• Juice of ½ lemon
• 2 tbsp garlic granules
• 1 ½ tbsp ground coriander
• 1 tbsp cumin
• ½ tsp cayenne
• 3 tsp smoked paprika
• 2 tsp salt
• 1 tsp ground black pepper

For the Garlic Sauce

• ½ cup mayo
• ½ cup Greek yoghurt
• 1 small bulb of garlic
• Juice of ½ lemon
• Small handful of parsley, finely chopped
• Salt and pepper to season

For the Flatbreads

• 300g self-raising flour
• ½ tsp baking powder
• 150g Greek yoghurt
• 1 tbsp oil
• 1 tsp salt
• 2 tbsp water

Method

• Marinade your chicken thighs the day before, to allow the flavour to penetrate deep into the meat. Place the chicken thighs in a large bowl or tray. Mix all the ingredients for the marinade together in a separate bowl and pour it over the thighs. Use your hands to thoroughly mix the marinade through the thighs, ensuring they are evenly coated. Cover them with cling film and place them into the fridge for at least 8 hours but ideally 24. 
  
  
• On the day, set your BBQ up for indirect heat with a rotisserie attachment (if you don’t have one, you can grill the thighs directly over the coals). Place the ambient temperature probe from the RFX Gateway on the cooking grate below the rotisserie to monitor the temperature of your BBQ. Aim for 200–225 °C.
  
  
• Remove your chicken from the fridge and thread it evenly onto the spit, securing it in place with the forks. For some extra flavour, season the shawarma with your favourite BBQ rub on the outside. Insert the RFX MEAT into the deepest part of the shawarma so you can monitor the internal temperature of your chicken.
  
  
• Place the spit onto the BBQ and start your rotisserie spinning. Close the BBQ and let it cook.
  
  
• Set the RFX MEAT high alarm to 82 °C in the ETI app. Your chicken will be safe to eat at 75 °C, but with thighs, they are always a little more tender when you take them over 80 °C.
  
  
• Prepare your garlic sauce while your shawarma is cooking. Cut the top off the garlic bulb and wrap it in some foil with a little oil, salt and pepper. Place the bulb onto the BBQ in an area of indirect heat to roast for 10-15 minutes or until it is nice and soft.
  
  
• While the garlic is roasting, mix the other ingredients for the sauce together in a bowl. When your garlic bulb is ready, unwrap it and let it cool for a few minutes. Squeeze the garlic cloves into the sauce then use the back of a spoon to mash them through. Place it into the fridge for at least an hour to let the garlic diffuse through the sauce.
  
  
• To make the flatbreads, add the self-raising flour to a large bowl then mix in all the other ingredients. Combine the dough with a fork or spoon until it starts to clump together. Tip it out onto a cutting board and begin kneading it with your hands until it holds together and has a smooth surface. Divide the dough into 4 portions and roll them out thin.
  
  
• If you have a separate BBQ or pizza oven, you can cook the flatbreads just before your shawarma reaches temperature. If not, cook them over the coals when you remove the shawarma from the grill—they will only take a few minutes.
  
  
• When the high alarm sounds on the ETI app, the internal temperature of your chicken shawarma should be at 82 °C. Probe a few different spots along the meat with your Thermapen to check for even cooking. Remove the spit from the BBQ and let it rest for 10-15 minutes. 
  
  
• Remove the RFX MEAT from the chicken shawarma and stand the spit on its end. With a sharp knife, carve down the length of the meat to remove chunks of chicken. Add the meat to your flatbreads with a drizzle of garlic sauce and you have an incredibly tasty dish—all cooked to perfection with the RFX!

BBQ Chicken Shawarma FAQs

Can I make chicken shawarma without a rotisserie?

Yes. If you don't have a rotisserie, thread the marinated chicken thighs onto metal skewers and cook over indirect heat, turning occasionally until they reach 82 °C for the juiciest result (they're safe to eat from 74 °C). Wooden skewers can also be used, but should be soaked in water for at least 30 minutes before cooking to help prevent them from burning. Alternatively, you can grill the thighs directly over the coals, turning regularly until cooked through.

Why use chicken thighs instead of chicken breast?

Chicken thighs contain more fat, making them ideal for shawarma. They're much more forgiving on the BBQ and stay juicy even when cooked to around 82 °C.

Can I prepare chicken shawarma in advance?

Yes. Marinate the chicken overnight for the best flavour, then cook and refrigerate any leftovers. Reheat to 75 °C before serving.