Dinner, Outdoor Cooking

Chicken Shawarma King Kebab and Salad Shirazi

Step 1 of 9

In a large bowl, add yoghurt, garlic, spices, salt and pepper, combine to form marinade.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 2 of 9

Add chicken thighs and mix until evenly covered. Cover and chill overnight, or at least 2 hours.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 3 of 9

In a medium bowl, add cucumber, tomatoes, pepper, onion and herbs. Pour over lemon juice, oil, Sumac, salt and pepper. Mix well, ensuring all ingredients are evenly coated.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 4 of 9

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 5 of 9

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 15 minutes. Select START/STOP to begin preheating (IGN and preheating will take approximately 11-13 minutes).

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 6 of 9

Remove chicken from fridge. Stretch out and thread the first thigh across the three skewers. Continue stretching out and layering the next thigh above the last, across all three skewers, until all thighs are threaded on in rough rectangular shape.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 7 of 9

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open the lid and place chicken on grill. Close lid to begin cooking.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 8 of 9

After approximately 6 minutes, or when chicken appears well browned and comes away easily from grill, use silicone tipped tongs to turn. Close lid to continue cooking, and check if cooked after a further 4 minutes. When cooking is complete, open lid, remove from grill and set aside.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Step 9 of 9

While chicken rests, grill flatbreads for 30 seconds each side. Remove skewers, slice chicken and serve immediately with Salad Shirazi and warm flatbreads.

For the Chicken Shawarma

125g Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp  Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
800g skinless, boneless chicken thigh fillets
3 x 30cm wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
300g tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
40g flat-leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
40ml lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

For the Chicken Shawarma

4oz Greek style yoghurt
5 cloves garlic, peeled, minced
2 teaspoons ground coriander
1½ tsp ground cumin
1 tsp Baharat spice mix
1 tsp sweet smoked paprika
½ tsp ground turmeric
1 tsp sea salt flakes
¼ tsp ground black pepper
28oz skinless, boneless chicken thigh fillets
3 x 12in wooden skewers (soaked)

For the Salad Shirazi

1 whole cucumber, diced medium
10oz tomatoes, diced medium
1 small green bell pepper, diced medium
1 small red onion, finely chopped
1oz flat-leaf parsley, finely chopped
0.7oz fresh mint leaves, finely chopped
1fl. oz lemon juice (approx. 2 lemons)
2 tbsp extra virgin olive oil
2 ½ tsp Sumac
1 tsp sea salt flakes
Ground black pepper, as desired
4 flatbreads, to serve

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Allergies

Tip: Allergy Advice

Cooking mode

For the Chicken Shawarma

For the Salad Shirazi

For the Chicken Shawarma

For the Salad Shirazi

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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