Master the art of making easy chicken shawarma on the Blackstone griddle with this beginner-friendly recipe that’s packed with bold, authentic flavors. Using simple ingredients like marinated chicken thighs, warm spices, and a perfectly seasoned flat top, you’ll achieve crispy, juicy shawarma that rivals your favorite takeout. Whether your meal prepping or whipping up a quick weeknight dinner, this Blackstone chicken shawarma recipe!
Ingredients:
Marinade:
1/2 cup plain yogurt
1 Juice of one lemon
5 cloves garlic clove, minced
1 tbsp coriander
1 tbsp smoked paprika
2 tbsp olive oil
1 tbsp Hussey's Heifer Dust
1 tbsp chicken powder
Garlic White Sauce:
1 cup plain yogurt
1/4 cup milk or buttermilk
1 Juice of one lime
3 cloves garlic
1 tsp cumin
Salt and pepper to taste
2 tbsp apple cider vinegar
1/4 cup fresh parsley
Chicken Shawarma:
1 lb. chicken thighs
2 packages ready rice
1 tsp turmeric
1 tsp chicken powder
4 pieces pita bread
Directions:
1. Mix Marinade in a large bowl. Once mixed, add chicken thighs and coat well. Let sit several hours or overnight.
2. Mix garlic white sauce together in a food processor or blender. put in small bowl and set aside.
3. Preheat griddle to low. Add some clarified butter then add the chicken to the griddle. On the other side of griddle, add clarified butter and add 2 packages ready rice and turmeric. Add chicken powder to rice and a little more clarified butter and mix.Add about 1/4-1/2 cup of water to the rice and mix.
4. Cook chicken for a few minutes and flip. Cook a few minutes on other side. Cook until you get to 180 degrees internal on the chicken.
5. While the chicken is cooking, keep flipping the rice. When chicken is at 185 take them off the griddle to a platter. Remove the rice to the platter.
6. Add pita bread to griddle to warm for about 30 seconds per side. Chop up the chicken and put in the pita bread. Add some rice and then some garlic white sauce. Enjoy
