Unleash The Flavour: How To Make The Ultimate Chicken Shawarma On Your Bbq!
What To Know
- Place a pita bread on a plate and spread with tahini sauce and hummus.
- If you don’t have skewers, you can grill the chicken in a grilling basket.
- To make a simple tahini sauce, combine 1/2 cup tahini, 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 clove of minced garlic.
Are you yearning for the tantalizing flavors of the Middle East? Craving the juicy, spice-infused goodness of chicken shawarma? Look no further than your own backyard barbecue! With this comprehensive guide, you’ll discover the art of crafting succulent shawarma right in your outdoor kitchen.
Gather Your Ingredients
For the Marinade:
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
For Grilling:
- 12 pita breads
- 1 cup tahini sauce
- 1 cup hummus
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onions
- 1/4 cup chopped pickles
- 1/4 cup chopped parsley
Marinate the Chicken
In a large bowl, combine all the marinade ingredients. Add the chicken breasts and stir to coat them thoroughly. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
Prepare the Grill
Preheat your barbecue to medium-high heat. If using a gas grill, heat one side to high and the other side to medium.
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Thread the chicken onto skewers. Place the skewers on the grill over the medium-high heat side. Grill for 8-10 minutes per side, or until the chicken is cooked through.
Assemble the Shawarma
Once the chicken is cooked, remove it from the skewers and thinly slice it. Place a pita bread on a plate and spread with tahini sauce and hummus. Top with the sliced chicken, tomatoes, onions, pickles, and parsley. Roll up the pita bread and enjoy!
Tips for Perfect Shawarma
- Use high-quality chicken breasts for the best flavor and texture.
- Don’t overcook the chicken or it will become dry.
- If you don’t have skewers, you can grill the chicken in a grilling basket.
- To make ahead, marinate the chicken overnight and grill the next day. Store the grilled chicken in the refrigerator for up to 3 days.
- For a vegetarian version, replace the chicken with grilled vegetables such as zucchini, carrots, and bell peppers.
Variations
- Spicy Shawarma: Add 1 teaspoon of cayenne pepper to the marinade.
- Lemony Shawarma: Increase the lemon juice in the marinade to 1/2 cup.
- Garlic Shawarma: Add 2 cloves of minced garlic to the marinade.
- Herb Shawarma: Add 1 tablespoon of dried oregano and 1 tablespoon of dried thyme to the marinade.
The Final Verdict
Making chicken shawarma on the barbecue is a culinary adventure that will tantalize your taste buds. By following these simple steps, you can create a delicious and authentic Middle Eastern meal in your own backyard. So fire up the grill and embark on a journey of flavors today!
Frequently Asked Questions
Q: What is the best way to cut the chicken for shawarma?
A: For tender and juicy shawarma, slice the chicken against the grain into thin strips.
Q: Can I use other types of meat besides chicken?
A: Yes, you can use lamb or beef for a different flavor profile.
Q: How do I make my own tahini sauce?
A: To make a simple tahini sauce, combine 1/2 cup tahini, 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 clove of minced garlic. Season with salt and pepper to taste.