Grilled Chicken Shawarma Drumsticks

These grilled chicken shawarma drumsticks are tender and juicy with perfectly crisp skin that bursts with Middle Eastern flavors. It's an easy grill recipe that you'll want to make on repeat!

With spring here and summer on it's way, it's time to get grilling! And chicken shawarma is one our favorite chicken dishes!

Middle Eastern chicken shawarma bursts with flavor due to the combination of ingredients like garlic, cumin, paprika and cayenne. Plus, the meat turns out juicy and tender, thanks to the lemon juice in the marinade, which tenderizes the chicken.

After testing many different versions of chicken shawarma at home, our favorite way to prepare shawarma is on the grill. It's because the skin turns charred and crispy on the outside, while the chicken remains tender and juicy on the inside.

And chicken drumsticks are perfect for chicken shawarma. Since chicken drumsticks are fattier pieces of meat, they tend to be more flavorful and juicy. Plus, chicken drumsticks are so easy to serve — no fork or knives needed — just a plate!

It's a simple recipe, too. The marinade takes 5 minutes or less to make, and then you combine it with the chicken and let marinate for at least 20 minutes or even overnight. Then, pop the drumsticks on the grill and roast for 20 to 25 minutes, until the chicken registers 165 degrees F on a thermometer. And then it's time to serve!

What is Shawarma?

Shawarma is a popular street food in the Middle East. It's typically made with lamb or mutton, but can also be made with chicken or beef. Traditionally, it's made on a spit or a vertical rotisserie, which continuously rotates and roasts the chicken for hours or days until tender. Slices of chicken are sliced off and are often served in a pita or flatbread.

Key Ingredients

Just a few notes on key ingredients:

• Chicken drumsticks: We recommend buying free-range chicken that is antibiotic-free and hormone-free. Also, look for air-chilled chicken, which means that after slaughtering, it was cooled in the open air as opposed to cold water. Air-chilled chicken retains more flavor than chicken that's been cooled in water.
• Olive or avocado oil: You can use either olive or avocado oil in the chicken marinade.
• Lemon juice: Lemon juice not only adds a bit of tang, but also tenderizes the chicken when marinating.
• Fresh garlic: we use 4 cloves of minced garlic.
• Cumin & paprika: These are the two most commonly used ingredients in shawarma. You can use roasted paprika if you like.
• Cayenne: Cayenne adds a little heat. If you prefer less heat, simply use ¼ teaspoon (as opposed to a ½ teaspoon) or skip altogether.
• Coriander (optional): Coriander brightens the flavor of the spices and is worth adding if you have on hand.

How to Make

STEP 1: In a large bowl, combine the oil, lemon juice, garlic, cumin, paprika, cayenne, coriander (optiona), and salt and pepper. Stir to combine. Add the chicken and toss to coat. Marinate for at least 20 minutes. If marinating longer (for several hours or overnight), cover and store in the fridge.

STEP 2: Pre-heat the grill to medium-high heat, roughly 400 degrees F. When ready, place the drumsticks on the hottest part of the grill (i.e. nearest to the coals in a charcoal grill or closest to the burners in a gas grill). Grill the drumsticks on each side until browned, roughly 10 mins per side depending on the size of the drumstick. As soon as drumsticks are browned on all sides, move the drumsticks to indirect heat (i.e. further from the coals or burners) to continue cooking as needed.

STEP 3: As soon as chicken registers 165 degrees F on a thermometer, then remove from grill and serve.

Expert Tips For Making & Serving

• If you're in a rush, you can quickly marinate the chicken for 20 minutes. However, if you can marinate longer, then do so. We typically marinate the morning of or the night before.
• Heat the grill to medium-high heat, roughly 400 degrees F. This higher temperature will sear the outside skin, turning it brown and crispy. As soon as the drumsticks are browned on all sides, move the drumsticks to indirect heat (i.e. further from the coals or burners) to continue cooking meat slowly.
• Since the size of drumsticks can vary, start checking the temperature of chicken at about 20 minutes. The chicken is done when it reaches 165 degrees F on a thermometer.
• These chicken shawarma drumsticks can be eaten as is. Or, you may serve with a yogurt sauce if you like. To do so, combine ½ cup Greek yogurt, one minced garlic clove, and a tablespoon of lemon juice in a small bowl. Season with salt and pepper and serve alongside the chicken.
• Serve with a simple salad, chopped tomatoes and cucumbers, grilled veggies or most any vegetable side dish.

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