Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.
WHAT YOU'LL LOVE
- Coating the corn in mayonnaise before seasoning gives the Chili Dawg's Jalapeño Seasoning something to stick to, rather than falling off the smooth cob during grilling
- Grilling the corn over direct heat first, then switching the grill back to indirect for the dip, uses one piece of equipment for two very different cooking stages
- Mixing the cream cheese and mayonnaise together before adding the mix-ins builds a smooth, spreadable base, so the crab, bacon, and vegetables fold in evenly rather than clumping into an unmixed cream cheese block
- Slicing the kernels off lengthwise rather than cutting across the cob keeps the pieces larger and more distinct in the finished dip
Chicken Shawarma
Tom Jackson
Rated 5.0 stars by 6 users
Category
Entree
Cuisine
Middle Eastern
Servings
12
Prep Time
1 hour
Cook Time
45 minutes
Calories
649
Chef Tom shares a recipe for a rotisserie! This succulent recipe for Shawarma chicken shows you how to marinate to perfection, then grill up tender. Toum sauce adds a garlicky kick that will have your mouth watering
Ingredients
- 4 lb boneless skinless chicken thighs
- 1 yellow onion, halved, peeled
-
Cattleman’s Grill Everything Bagel Seasoning
- 1/2 cup tomato paste
- 1/2 cup minced garlic
-
3/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
-
1/4 cup Killer Hogs TX Brisket Rub
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- Juice and zest of 1 lemon
- 1/2 cup garlic cloves, peeled, halved, germ removed
-
1 tbsp Jacobsen Salt Co. Black Garlic Salt
- 3 tbsp lemon juice, divided
- 1 cup avocado oil (or other neutral flavored oil)
-
1/4 cup Colonial Chile Infused Oil
For the marinade:
For the Toum:
Directions
- Combine all marinade ingredients in the Vitamix Blender. Blend until smooth.
- Place the chicken thighs in an 8 Quart Briner Bucket. Pour the marinade over the chicken and mix well to coat all thighs. Place the lid on the Briner Bucket and transfer to the refrigerator. Marinate overnight.
- To make the Toum, place the garlic cloves and Jacobsen Salt Co. Black Garlic Salt in a small food processor. Process until the garlic forms a paste, scraping down the sides as needed.
- With the processor constantly running, add one tablespoon of lemon juice, then slowly drizzle in 1/2 cup avocado oil.
- Add one more tablespoon of lemon juice, then slowly drizzle in another 1/2 cup avocado oil.
- Stop the food processor. Scrape down the sides. Add the remaining lemon juice and continue processing. Drizzle in the 1/4 cup Colonial Chile Infused Oil. When all oil and lemon juice is incorporated, stop the processor and taste for seasoning. Thin with water, as needed.
- Set up a spit rod for rotisserie cooking, placing one for in place. Skewer one half of the onion onto the spit rod and press down into the fork. Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another. When all thighs are on the spit, skewer the remaining half of the onion onto the rod. Slide the other fork into the halved onion and chicken. Press the chicken together to form one compact roast of meat, centered on the spit rod.
- Place the spit rod in place on the Napoleon Prestige 500 RSIB. Turn on the rotisserie motor to begin spinning the spit rod.
- Light the rear burner, as well as the burners directly under the shawarma and set to high heat.
- Let the shawarma spin and cook until the outer layer is browned, about 30 minutes. Shave off a thin layer of the chicken, catching it in a pan under the spit rod. Continue cooking and shaving the meat off, checking on it every 15-20 minutes. Repeat this process until all the chicken is cooking and shaved off of the rod. You can also use the inner layers of the onions on the end that are softened, but not charred.
- Serve the chicken shawarma with the Toum, rice, hummus, flat bread, fresh veggies.
Recipe Note
Recipe FAQ
Why coat the corn in mayonnaise before seasoning it?
The mayonnaise gives the Chili Dawg's Jalapeño Seasoning something to grip onto, helping it stay on the smooth cob through grilling rather than falling off into the bowl below.
Why grill the corn over direct heat, then switch the grill to indirect for the dip?
Direct heat chars the corn quickly, while the dip needs a lower, steadier temperature to heat through slowly in the skillet. Reconfiguring the same grill for each stage means one piece of equipment handles both jobs.
Why mix the cream cheese and mayonnaise together before adding the other ingredients?
Combining them first until smooth builds an even base that the crab, bacon, scallions, and jalapeño can fold into evenly, rather than mixing everything into a still-lumpy block of cream cheese.
Why slice the corn kernels off lengthwise instead of cutting across the cob?
Cutting down the length of the cob keeps the kernels in larger, more distinct pieces, giving the dip more visible corn texture than kernels cut into smaller cross-sections would.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the corn, and a regular oven can heat the dip through in the skillet; the grill mainly adds a touch of smoke flavor.
Recipe Highlights
Mayo-based binder: Helps the seasoning stick to the corn through grilling.
Two-stage grill setup: Uses one grill for both direct char and indirect heating.
Pre-mixed cream base: Ensures the mix-ins fold in evenly rather than clumping.
Lengthwise-cut kernels: Keeps the corn pieces larger and more visible in the dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.51 oz
- per serving
- Calories
- 649
- Carbs
- 9 grams
- Protein
- 46 grams
- Fat
- 48 grams
- Sodium
- 208 milligrams
