Three Chilli Sweet Chicken Shawarma
Chicken Shawarma is one of our favourite cooks on the BBQ, and for this recipe, you will need to have a rotisserie on your Grill or BBQ
Using our Three Chilli Sweet Premium Rub you are able to capture authentic Middle Eastern flavours and create the delicious Three Chilli Sweet Chicken Shawarma.
Chicken thigh is such flavoursome meat, and the skin allows it to crisp on the BBQ taking on even more deep smoky flavours.
We are confident that this particular recipe will be a favourite for your next social BBQ. Simply increase your quantities to suit the number of guests.
For larger quantities and thicknesses of chicken ensure that your entire Shawarma is cooked to the centre, There is no harm in carving off 1 – 2 inches of meat that has come to temperature and is cooked, then allowing longer periods for the additional layers of meat to crisp and come to temperature, however, you MUST use a temperature gauge to determine when the section of meat is ready to eat.
For the Shawarma 10 Minutes (Plus Overnight Marinade)
For the Flatbreads 5 Minutes
For the Shawarma 1hr 30 Minutes
For the Flatbreads 3 minutes per flatbread
4 – 6 ( Recipe makes 6 Flatbreads)
For the Shawarma
- 1.5KG Boneless Chicken Thighs
- 50G Three Chilli Sweet Dry Rub
- 150ml Greek Yoghurt
For the Flat Bread
- 600g Plain Flour
- 1 tsp Salt
- 100g Butter
- 370ml Milk
- little oil for cooking
For the Three Chilli Sweet Chicken Shawarma
- Combine the Three Chilli Sweet Dry Rub and yoghurt in a bowl.
- Lightly season your chicken thighs, ensuring even coverage.
- Place your chicken thighs in a large bowl and using your hands cover the chicken with the yoghurt, ensuring that all surfaces are covered.
- Leave to marinate overnight in a refrigerator.
- Allow the meat to come to room temperature at least an hour before you intend to cook.
- Assemble your chicken thighs on the rotisserie (Try to keep the skins to the outside of the rotisserie so that the skin crisps up and assemble the chicken to that it is longer and thinner rather than shorter and thicker as this will result in a more even cook)
- Bring your BBQ to temperature. Because of the duration of the cook you want a long bed of charcoal using around 500g – 700g of good coals. (We will be direct heat grilling so expect the temperature to be quite high)
- Turn on your rotisserie and allow to cook for around 1hr 30 Minutes or until the internal temperature hits 75 Degrees Centigrade. (Monitor your Cook and move the coals to provide a good char on your chicken thighs but avoid burning. Watch that no flames appear and burn your meal. )
- Remove from the BBQ and Slice downwards along the rotisserie, If you like the Char and want to crisp up some of the edges, then put it back on the grill.
- Serve with Garlic and Mint Sauce and any salad or fillings you desire.
For the Flat Bread
- Combine the butter and milk and heat until melted.
- Combine the Flour, Salt, Butter and Milk.
- Sprinkle a little flour on a work surface and knead the until it comes together in a dough.
- Wrap in cling film and leave to come to room temperature for around 30 minutes.
- Cut into individual balls around 6 – 8 and using a rolling pin, roll to around 2-3 mm thick. (TIP: Layer greaseproof or non-stick baking parchment between each flatbread before cooking to avoid them sticking together.)
- Add a few drops of oil to a pan and wipe with a little kitchen roll to coat the surface. Heat your pan on a high heat and place each flatbread in the pan. turning every 1 – 2 minutes or until it starts to puff and the surface is golden brown (A little lighter in colour than Indian naan bread)
- Remove and Serve.