Grilled Chicken Shawarma


    • 2 lbs to 2 ¼ lb Chicken Thighs (Boneless and Skinless, or Skin On)
    • 2 Tbs Ground Cumin
    • 2 Tbs Ground Coriander
    • 8 Cloves Minced Garlic Cloves
    • 2 Tsp Kosher Salt
    • 6 Tbs Olive Oil
    • 1/4 Tsp Cayenne
    • 2 Tsp Turmeric
    • 1 Tsp Ground Ginger
    • 1 Tsp Ground Black Pepper
    • 2 Tsp Allspice


    • Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste.
    • Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24 hours refrigerated).
    • Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 350 F oven until cooked all the way through, about 10 minutes. ( Alternatively you can bake the chicken thighs in a 375 F oven for 30-40 minutes)
    • Enjoy the chicken over Israeli salad, or with rice and veggies.

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