Smoked Chicken Shawarma

Name: Geräuchertes Chicken Shawarma
Total time: 4 h
Ingredients: 8 g Kreuzkümmel gemahlen; 6 g Paprikapulver edelsüß; 4 g Kurkuma gemahlen; 2 g Zimt gemahlen; 4 g Koriander gemahlen; 4 g Knoblauchpulver; 15 g Meersalz; 20 ml Olivenöl

MarinadePoultryHot SmokingMedium4-6 hrs82-85 °C120-140 °CApple + Cherry

Chicken thighs are marinated in an aromatic shawarma spice blend of cumin, turmeric, and cinnamon, then hot-smoked to perfection. The smoking process adds a deep, smoky note that perfectly complements the oriental spices. Ideal for slicing thin and serving in wraps or pita bread.

Ingredients(for 1 kg)

Ground cumin8 g

Sweet paprika powder6 g

Ground turmeric4 g

Ground cinnamon2 g

Ground coriander4 g

Garlic powder4 g

Sea salt15 g

Olive oil20 ml

Instructions

Preparation

15 minutes + 4-12 hours marinating time

Mix all dry spices with olive oil to form a paste. Wash chicken thighs, pat dry, and rub thoroughly with the spice paste. Marinate covered in the refrigerator.

Smoker preparation

30 minutes

Preheat the smoker to 120-140 °C. Soak apple and cherry wood chips in water. Remove the chicken from the refrigerator 30 minutes before smoking.

Smoking

2-3 hours

Place chicken thighs on the grate and smoke at 120-140 °C until a core temperature of 82-85 °C is reached. Add wood chips regularly during the first 90 minutes.

Resting and serving

10 minutes

Wrap the chicken in aluminum foil and let it rest for 10 minutes to allow the juices to settle. Then slice thinly and serve with flatbread, tahini, and fresh vegetables.

Pro Tip

Before smoking, let the chicken rest at room temperature for 30 minutes to ensure the core temperature is reached more evenly.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free