The chicken shawarma with fire pit is a friendly and tasty recipe that combines a marinade with oriental spices, a cooking seared over wood fire, and a fresh skyr sauce. Easy to make, it is ideal for a family meal or with friends around the fire pit.
Chicken shawarma is a specialty originating from the Middle East traditionally prepared from marinated meat with spices and then slowly cooked on a vertical spit. In this fire pit version, chicken thighs are marinated and then grilled over wood fire to achieve tender, juicy, and deliciously fragrant meat, with a slight smoky touch characteristic of outdoor cooking.
NECESSARY EQUIPMENT
To successfully make this chicken shawarma with fire pit, prepare:
- 1 fire pit plancha
- 1 spatula
- 1 large salad bowl
- 1 sharp knife
- 1 chopping board
- 1 bowl for the skyr sauce
- 1 cooking tongs
Churrasco skewers variation
If you choose the spit cooking:
- 1 or more stainless steel churrasco swords
- 1 sword holder for the brazier (or system to hold the spits above the fire)
- 1 carving knife to cut the chicken directly off the spit
This method allows for a closer approach to traditional shawarma cooking and offers a spectacular presentation when serving.
Number of people : 4
Preparation time : 15 minutes
Marinating time: 1 h minimum
Cooking time: 20 to 25 min
INGREDIENTS
For the chicken shawarma
- 8 boneless chicken thighs
- 125 g of skyr
- 1 tbsp of paprika
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1 tbsp of olive oil
- 2 tbsp of yakitori sauce
- Salt
- Pepper
For the skyr sauce
- 125 g of skyr
- 1 clove of chopped garlic
- 1 tbsp of honey
- The juice of one lemon
- 2 tbsp of chopped fresh parsley
- Salt
- Pepper
For the glaze
- 2 tbsp of ketchup
- 2 tbsp of barbecue sauce
- 1 tbsp of yakitori sauce
- 1 drizzle of olive oil
For the side dish
- 6 large potatoes
- Olive oil
- Salt
- Pepper
PREPARATION OF THE BRAZIER
Light your brazier and wait for a well-heated plate.
Prepare a very hot area to sear the chicken and a slightly less hot area to finish cooking gently.
RECIPE PREPARATION
1. Prepare the shawarma marinade
Debone the thighs and then cut them into thin strips.
In a mixing bowl, combine the skyr, paprika, cumin, garlic powder, olive oil, yakitori sauce, salt and pepper.
Add the chicken and then mix thoroughly so that each piece is perfectly coated.
Cover and let marinate in the refrigerator for at least one hour.
2. Prepare the skyr sauce
In a bowl, mix:
- The remaining skyr
- Chopped garlic
- The honey
- The lemon juice
- Chopped parsley
Season with salt and pepper, then refrigerate until serving.
3. Prepare the glaze
Mix the ketchup, barbecue sauce, yakitori sauce and a drizzle of olive oil.
Set this mixture aside for the end of cooking.
4. Cook the potatoes
Cut the potatoes into wedges or thick chips.
Place them on the grill plate with a drizzle of olive oil, salt and pepper.
Cook them, turning regularly until they achieve a nice golden colour and a tender texture.
5. Cooking the shawarma on the grill plate
Spread the marinated chicken strips over the hot part of the grill.
Let them sear for a few minutes, then stir regularly with a spatula to ensure even cooking.
When the chicken starts to brown, apply the glaze to the pieces.
Continue cooking for a few minutes to develop a slight caramelisation.
The chicken is ready when it has a nice grilled colour while remaining tender and juicy.
Plating
Serve the shawarma chicken directly accompanied by the grilled potatoes.
Add a generous amount of lemon skyr sauce along with a few fresh parsley leaves and lemon wedges.
SHAWARMA VARIANT ON CHURRASCO SWORD
For a spectacular presentation, it is possible to make this recipe on a churrasco sword.
Assemble the churrasco sword
Take the marinated chicken and thread the pieces onto the sword, pressing them slightly to form a compact skewer.
This technique is directly inspired by the traditional cooking of shawarma.
Cooking on a churrasco sword
Place the sword above the embers of the brasero.
Cook for about 20 to 25 minutes, regularly turning the skewer to achieve an even colour.
During the last few minutes, brush the chicken with the glaze to encourage caramelisation.
When the outside is well grilled, slice thin strips directly off the skewer using a sharp knife.
Then return the sword to cooking to brown the remaining parts and repeat the process.
This method allows for a true shawarma effect with crispy meat on the outside and particularly tender on the inside.
WHY COOK A SHAWARMA ON A BRASERO?
The brasero is particularly suited to this recipe due to:
- Quick and even cooking.
- A slight smoky flavour brought by the wood fire.
- An excellent caramelisation of the marinades.
- A friendly outdoor cooking experience.
- Tender meat with a beautiful grilled crust.
The large plate also allows for simultaneous cooking of chicken, potatoes, and sides.
WHY USE A CHURRASCO SWORD?
Cooking chicken shawarma on a churrasco sword allows for the reproduction of the cooking principle used for traditional shawarmas.
The stacked pieces of chicken retain their juices during cooking while the outside gradually develops a caramelised crust.
This method offers:
- Even cooking.
- Particularly juicy meat.
- Minute shawarma-style carving.
- A spectacular presentation for meals at the brasero.
WHAT SIDES TO SERVE WITH A SHAWARMA?
- Warm pita bread
- Fries or grilled potatoes at the brasero
- Crunchy salad
- Fresh tomatoes
- Sliced red onions
- Hummus
- Tabbouleh
- Grilled vegetables at the brasero
COEO TIP
To maximise the flavours, let the chicken marinate overnight in the refrigerator. The spices penetrate the meat more and the cooking at the brasero further develops the aromas of the shawarma.
FAQ: CHICKEN SHAWARMA AT THE BRASERO
Can this shawarma be cooked on a kamado?
Yes. Place the chicken in indirect cooking at around 200 to 220°C. The sword churrasco variant also works perfectly on a kamado equipped with a rotisserie system.
What wood to use with a brazier?
Hardwoods like oak, beech, or hornbeam provide stable heat and add slight smoky notes.
Can this shawarma be served in pita bread?
Absolutely. Fill a pita bread with the shawarma chicken, skyr sauce, some raw vegetables, and red onions to capture the spirit of traditional shawarma.
Can the marinade be prepared the day before?
Yes. A full night of marinating allows for even more tender and flavorful meat.
Which chicken pieces to use?
Thighs are the most suitable as they remain significantly juicier than chicken breasts after cooking.
Should one prefer cooking on a plate or on a sword churrasco?
Cooking on a plate is the simplest and quickest for everyday use. Cooking on a sword churrasco, on the other hand, provides a result closer to traditional shawarma with a particularly convivial progressive slicing.
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