Bone-in chicken thighs marinated in a blend of warm shawarma spices, grilled patiently over a two-zone fire until they develop a good char and cook through evenly. The combination of cumin, smoked paprika, turmeric, and a touch of cinnamon and cayenne gives the meat a complex, earthy flavour that’s both familiar and distinct, without ever feeling heavy. Once rested and sliced, the chicken makes for a simple, satisfying filling that works beautifully wrapped in flatbreads with fresh accompaniments.

This recipe leans on clean, whole-food ingredients and straightforward techniques, making it an accessible choice for an everyday BBQ. The two-zone setup allows you to control the heat precisely, ensuring the thighs are cooked through without drying out, while the resting period locks in the juices. It’s a practical way to bring a touch of the Middle East to your fire-cooking routine without fuss or fanfare.

Using bone-in thighs means the meat stays tender and flavourful under the direct heat of the grill, while the marinade’s acidity from lemon and the aromatic spices deepen the profile. It’s a recipe that respects the ingredients and the process, letting the fire do the work and the spices do the talking. Perfect for a weeknight meal when you want something straightforward, tasty, and made with care.