Dinner, Outdoor Cooking

Chicken Shawarma King Kebab and Salad Shirazi

  • Prep 15 mins
  • Pre-heat Time: 13 mins
  • Cook Time 14 mins
  • Marinate 2 hours
  • Total 2h 42 mins
  • Medium
  • Serves 6

Tip: This marinade works great on tofu steaks too. 


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

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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


  • Step 1

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

  • Step 2

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

  • Step 3

    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.  

  • Step 4

    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. 

  • Step 5

    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). 

  • Step 6

    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.  

  • Step 7

    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. 

  • Step 8

    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. 

  • Step 9

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