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CORONATION CHICKEN THIGH SHAWARMA

A meal fit for a King. We add all the delightful flavours both sweet and spicy of Coronation chicken, whack it all on a spit and grill to crispy perfection. Don't forget that moment of wow too when it comes to siding off skewers. Our drama, pure taste, pure royalty.

Course Main Course
Cuisine english
Keyword chicken thighs, corontation chicken, rotisserie, shawarma
Author jacksmeatshack

Ingredients

  • For the marinade:
  • 1.5 –2kg boneless skinless chicken thighs
  • 100 g full-fat Greek yoghurt
  • 50 g Mayonnaise
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 thumb ginger grated
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tbsp neutral oil like veg or sunflower
  • For the finishing glaze optional but lush:
  • 2 tbsp mayonnaise
  • 1 tbsp mango chutney
  • 1 tsp curry powder
  • 1 tbsp golden raisins or sultanas, chopped or whole
  • Splash of hot water to loosen
  • To serve:
  • Chopped coriander
  • Toasted flaked almonds
  • Lemon wedges

Instructions

  1. Prep the thighs
by trimming any excess fat, but leave them whole — they’ll layer up nicely.

  2. Mix the marinade ingredients into a thick paste. Coat the thighs thoroughly, then cover and refrigerate for at least 4 hours, ideally overnight.

  3. Build the rotisserie stack by skewering the chicken thighs one by one onto your rotisserie spit, folding them over each other to form a neat, even stack. Clamp it tight with rotisserie forks.

  4. Set up for indirect heat at around 180–200°C. Place a drip tray underneath the rotisserie. You can add a chunk of wood to the coals for light smoke if you fancy.

  5. Mount the spit and let it turn. It’ll take about 45–60 minutes, depending on thickness — you’re looking for an internal temp of 75°C in the centre of the stack. You’ll see crispy edges and golden colour.

  6. Mix the mayo, chutney, curry powder, and a splash of hot water. Brush this over the chicken in the last 5–10 minutes to create a glossy, tangy finish. Keep it turning while you glaze.

  7. 
Let it rest for 10 minutes. Then carve it vertically, shawarma-style, into juicy ribbons.

  8. Serve with coriander and chopped almonds with flatbread or naan with extra sauce.