Smoked Chicken Thigh Shwarma

This recipe produces juicy chicken thighs, deeply marinated in classic shawarma spices—warm cumin, coriander, smoked paprika, turmeric, garlic, lemon—then slowly smoked on a Kamado Joe Classic Joe until the exterior is beautifully bronzed and the inside stays ridiculously tender. Sliced and stuffed into warm pita or flatbread, drizzled with cool, garlicky tzatziki & topped with pickled onions, tomatoes, and cucumbers.

Instructions

1. 01

   Mix the marinade ingridients into a thick paste and massage onto the chicken thighs. Evenly coating all the chicken and place in refrigerator for approximately 2-4 hours (the acid in the lemon and vinegar will tenderize the meat).

2. 02

   Setup the Kamado Joe Classic Joe to 275-300 degrees indirect and burning clean smoke. I added a chunk of pecan wood for flavor.

3. 03

   Arrange the chicken on skewers and stacked in layers to create the vertical shawarma style cone.

4. 04

   Smoke for 1.1.25 hours, until internal temp hits 160°F in the thickest part. During this phase: The marinade dries into a spice crust, fat slowly renders, smoke gently layers without overpowering the spices.

5. 05

   Once meat hits 165-175 degrees, Pull and rest chicken 5–10 minutes, then slice to create the filling for the pita bread.

6. 06

   Assemble the Pita bread with mixture of lettuce and vegetables (combined with Tzatziki sauce).

7. 07

   Serve and enjoy!