Smoked Chicken Shawarma

Name: Hähnchen Shawarma geräuchert
Total time: 10 h
Ingredients: 50 ml Olivenöl; 18 g Speisesalz; 8 g Kreuzkümmel (gemahlen); 8 g Sumach; 3 g Zimt (gemahlen); 3 g Kardamom (gemahlen); 4 g Kurkuma; 6 g Knoblauchpulver

MarinadePoultryHot SmokingEasy10-14 hrs (incl. marinating time)74-76 °C130-150 °CBeech + Apple

Levantine shawarma spice profile with warm aromas of cinnamon, cardamom and sumac, hot-smoked instead of cooked on a spit. The chicken is marinated in the spice mixture and yields an intensely seasoned result. Ideal for wraps, pita or as a plate dish.

Ingredients(for 1 kg)

Olive oil50 ml

Table salt18 g

Ground cumin8 g

Sumac8 g

Ground cinnamon3 g

Ground cardamom3 g

Turmeric4 g

Garlic powder6 g

Instructions

Mix marinade

10 minutes

Mix all spices with olive oil and salt into a uniform paste. Rub chicken pieces all over with it and refrigerate in a sealed container or zip bag.

Marinating

8-12 hours

Marinate for at least 8 hours, preferably overnight in the refrigerator. Remove 45 minutes before smoking and let reach room temperature.

Hot smoking

1.5-2 hours

Set smoker to 130-150 °C. Place chicken on the grate, add beech and apple wood. Smoke until core temperature of 74-76 °C, turning once halfway through.

Resting and carving

10 minutes

Remove from smoker, rest for 10 minutes. Slice meat thinly and serve immediately, e.g. in pita with tahini and fresh vegetables.

Pro Tip

For extra crispy skin, raise the temperature to 170 °C in the last 10 minutes or briefly grill the finished smoked chicken over direct heat.

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