Lebanese Chicken Shawarma

Name: Hähnchen Shawarma Libanon
Total time: 4 h
Ingredients: 12 g Kreuzkümmel gemahlen; 6 g Kurkuma; 4 g Zimt gemahlen; 8 g Koriander gemahlen; 6 g Knoblauchpulver; 30 ml Olivenöl; 18 g Salz; 3 g Cayennepfeffer

MarinadePoultryHot SmokingMedium4-6 hrs74-76 °C120-140 °CApple + Cherry

A classic Lebanese street food where chicken is marinated in an aromatic spice blend of cumin, turmeric and cinnamon. Slow hot-smoking creates a smoky, deeply spiced crust with juicy interior. Apple or cherry wood lends the meat a subtle sweetness.

Ingredients(for 1 kg)

Ground cumin12 g

Turmeric6 g

Ground cinnamon4 g

Ground coriander8 g

Garlic powder6 g

Olive oil30 ml

Salt18 g

Cayenne pepper3 g

Instructions

Marinade

12-24 hours

Mix all spices with olive oil and salt into a paste. Rub thoroughly onto the chicken, cover and marinate in the refrigerator.

Preparation

30 minutes

Remove chicken from refrigerator and bring to room temperature. Preheat smoker to 120-140 °C and add apple and cherry wood.

Smoking

4-6 hours

Place chicken in smoker and smoke at constant temperature until a core temperature of 74-76 °C is reached. Add wood as needed.

Resting

10-15 minutes

Remove chicken from smoker, loosely cover with aluminium foil and let rest before carving to allow juices to redistribute.

Pro Tip

For an authentic result, cut the chicken into pieces and smoke on skewers – this ensures even cooking and keeps the spice crust intact.

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