I didn’t expect this to work, but smoked chicken shawarma on a pellet smoker turned out insanely good.
I used boneless thighs and ran a yogurt and buttermilk marinade and cooked it hot enough to keep the skin bite-through while still picking up smoke. The spices + cherry/hickory and maple wood played way better together than I expected.
Curious what you’d change, hotter finish, different wood, or rotisserie instead?
by Intelligent-Let-2527
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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What time and temp do you use?
Tell us about the method you used
I do these regularly. Plain Greek yogurt and whatever seasoning you want 4 hours prior to cook. Set to 500 throw the meat on at 400 for 12 minutes. Flip and cook for another 10-12min depending on how blackened you want.
Looks great! I’m going to try this.