@deanedwardschef
Dean Edwardsthis is probably one of my all-time favourite things to cook on the barbecue, text someone who loves a chicken kebab Harissa and Maple Chicken Shawarma (serves 4) 800g skinless and boneless chicken thighs approx. 8 thighs Marinade: 1 heaped tbsp. rose harissa 1 heaped tsp. smoked paprika ½ tsp. turmeric 1 tsp. cumin 1 tsp. garlic minced 1 tbsp. dried oregano 1 tsp. salt 2 tbsp. maple syrup 50ml Greek yoghurt ½ onion Method: 1: Place the chicken thighs into a bowl along with the all of the marinade ingredients, stir well until the chicken is fully coated, then marinade for at least two hours. 2: When ready to cook, thread the chicken onto a vertical BBQ spike, pop the onion half on first as this will keep the chicken away from the direct heat of the metal tray, then skewer the whole chicken thighs onto the spike. 3: Set up your BBQ for indirect cooking. The target temperature is 170c. Add a couple of chunks of cherry wood for an extra smoky flavour. Pop the chicken into the BBQ then close the lid, cook for 80-90 minutes or until the internal temperature of the chicken reaches at least 75c. Rest for 20 minutes before carving. #BBQ #shawarma #bbqlover #chickenkebab #kebab
On the profile · Mar 2, 2026