Harissa Chicken Shawarma

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Unbelievable Flavor

Experience authentic Middle Eastern flavor with this Joetisserie Harissa Chicken Shawarma recipe. Spinning to perfection on your Kamado Joe, this visually stunning dish combines smoky, spiced chicken thighs with a rich tomato-onion sauce. Perfect for feeding a crowd, this chicken shawarma delivers juicy, crispy slices of meat with every carve—ideal for wrapping in warm pita with fresh lemon juice.

Why Kamado Joe Joetisserie Is Perfect:

The Joetisserie’s consistent rotation ensures even cooking and crisping of every layer of the shawarma, while the Kamado Joe’s ceramic heat retention delivers deep, charcoal-kissed flavor. Combined with wood smoke, this setup creates restaurant-quality shawarma right in your backyard.

Pro Tip:
For maximum crispiness, re-baste the outer layers between carves and let the juices drip into your sauce pan for intensified flavor.

By Oded Eshel

Harissa Chicken Shawarma

Serves: 8 people
Cook Time: 3 - 4 hours
Skill:
Intermediate:
Method:
Other
|
Roasted
Food:
Other
|
Poultry

Ingredients

  • Serving

  • Optional

  • Sauce

  • Marinade

Instructions

  1. 01

    In a large bowl, combine chicken thighs with olive oil, shawarma spice blend, harissa seasoning, oregano, rosemary, grated onion (with juice), salt, and pepper. Mix thoroughly. Refrigerate overnight for maximum flavor.

  2. 02

    Install the Joetisserie attachment. Bank charcoal toward the back of the grill and stabilize temperature at 350°F. Avoid exceeding 400°F to prevent burning. Add 1-2 wood chunks for subtle smoke flavor.

  3. 03

    Skewer marinated chicken thighs onto the spit, rotating each thigh for an even cylinder. Ensure each piece is secured at two points with the tines.

  4. 04

    Place tomatoes, onions, olive oil, salt, and pepper in a grill-safe pan. Set this pan beneath the shawarma to catch flavorful drippings as it spins.

  5. 05

    Brush foie gras mousse or duck fat over the spinning shawarma for additional browning and rich flavor.

  6. 06

    Spin at 350°F. Begin checking after 45 minutes for surface doneness using a meat thermometer. Carve off cooked outer layers as they reach doneness. Continue carving every 45 minutes to 1 hour as inner layers cook, ensuring internal temp reaches 165°F.

  7. 07

    Once tomatoes soften and onions char, blend the contents of the drip pan into a smooth sauce.

  8. 08

    Slice remaining shawarma thinly. Squeeze fresh lemon juice over the meat. Serve wrapped in warm pita with the blended sauce. Optional additions include hummus, cucumbers, and fresh herbs.

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