Smoky Chicken Charcoal Shawarma, an exotic Middle Eastern dish, is tantalizing. The marinated chicken is grilled on a vertical rotisserie over charcoal, infusing it with a unique smoky flavour. The thinly sliced grilled chicken is typically served on pita bread or wrapped in a flatbread, accompanied by various condiments and salads.

Shawarma Masala Recipe

Ingredients:

• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp ground paprika
• 1 tbsp ground turmeric
• 1 tbsp ground cinnamon
• 1 tbsp ground black pepper
• 1 tbsp ground allspice
• 1 tbsp ground cardamom
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground fenugreek (optional)
• 1/2 tsp ground chilli powder (adjust to taste)
• Salt to taste

Instructions:

1. Combine Spices:
   • In a bowl, mix all the ground spices: cumin, coriander, paprika, turmeric, cinnamon, black pepper, allspice, cardamom, cloves, nutmeg, ginger, fenugreek (if using), chilli powder, and salt.
2. Store or Use Immediately:
   • You can store the shawarma masala in an airtight container in a cool, dry place for up to several months.
   • Combine the shawarma masala over the chicken pieces (or other meat of your choice) along with yoghurt, lemon juice, garlic, and olive oil for marinating.

Marinating and Grilling Chicken for Shawarma:

Ingredients:

• 1 kg boneless chicken thighs, thinly sliced
• 1/4 cup yogurt
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp shawarma masala (from the above recipe)
• Salt to taste

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yoghurt, lemon juice, olive oil, minced garlic, shawarma masala, and salt.
   • Add the thinly sliced chicken thighs to the marinade, ensuring they are well coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
2. Prepare the Grill:
   • Preheat a charcoal grill or a gas grill to medium-high heat. Charcoal grilling will impart a smokier flavour.
3. Grill the Chicken:
   • Thread the marinated chicken slices onto skewers or place them on the grill.
   • Grill the chicken for 5-6 minutes per side or until fully cooked and nicely charred, flipping once.
   • Alternatively, cook the chicken in a skillet or grill pan over medium-high heat on the stovetop.
4. Serve:
   • Once cooked, remove the chicken from the grill and rest for a few minutes.
   • Slice the grilled chicken thinly against the grain.
   • Serve the smoky chicken charcoal shawarma in pita bread or wrap, along with your favourite condiments such as tahini sauce, garlic sauce, pickles, sliced tomatoes, and onions.

Enjoy your homemade Smoky Chicken Charcoal Shawarma with its rich flavours and tender, smoky grilled chicken!