Smoker Chicken Shawarama Kebabs

I love Mediterranean food, and chicken shawarma is always a really good meal. The different cuts of meat make for great texture in each bite, and add in a good tahini sauce and you have a pretty fantastic meal. Now I don’t have a vertical rotisserie to do the shawarma right, but cutting up pieces of thighs like this onto kebabs is the next best thing!

YouTube Instructional: https://youtu.be/gYdbwKJCh88

Ingredients:
1.5 Lb Skinless Chicken Thighs (boneless or de-boned)

Shawarma Marinade/Rub:
1 Cup Fat Free Greek Yogurt
2 Tsp Cardamom
2 Tsp Cumin
2 Tsp Turmeric
2 Tsp Cinnamon
1/2 Tsp Oregano
1/2 Tsp Garlic Powder
3/4 Tsp Kosher Salt

Tahini Sauce:
1/4 Cup Tahini
1/4 Tsp Kosher Salt
2 Garlic Cloves (smoked)
Juice from 1 Lemon

Step 1: Prep the chicken

De-Bone the chicken thighs, and cut off any excess fat or skin

Cut each thigh into appx 1 inch squares

Step 2: Mix together the marinade and coat chicken

Mix together the marinade ingredients - it should have the consistency of a paste

In a dish, coat all of the chicken and put into the fridge for about 3 hours

Step 3: Make the Tahini Sauce

Mix together all of the Tahini Sauce ingredients and set aside

We will use this to dip our chicken!

Step 4: Skewer up the chicken

Tightly skewer the chicken onto metal skewers

Preheat the smoker to 225

Step 5: Smoke the kebabs

Smoke the kebabs at 225 until an internal of appx 165-170 degrees

This cook took me appx 3 hours at 225 to get to the internal temp I was looking for!

Step 6: Slice and Serve:

Cut the chicken off the kebabs parallel to the skewer. This will give more of that traditional different slices of meat feel that we are looking for in shawarma!

Dip into the tahini sauce and enjoy

I served this with a cous-cous and a cucumber salad!

Enjoy!