Chicken Shawarma isn’t something we have a lot of around here in Prince George. I knew my Grillfriend from RONA wouldn’t let me down. This recipe is super simple as long as you have some time.
Marinade chicken thighs in plain greek yogurt with about a tablespoon each of
chili powder, cumin, garam masala, tumeric, salt, pepper, olive oil, a healthy amount of crushed garlic, lemon juice, white vinegar. Mix and marinate overnight.
Stack the chicken onto skewers or one of these vertical skewers. Make sure you get some onions on there! Onto the Traeger Pellet Grill at 225° to smoke for a few hours. Crank it up to 450°F to char the exterior.
Carve and serve with flatbread, garlic sauce, and salad!
