Smoked Chicken Shawarma on the Trompo King

Smoked Chicken Shawarma is one of those dishes that tastes like a million bucks but doesn’t require you to be a culinary expert to pull off. By stacking flavorful marinated chicken on a vertical skewer and slow-smoking it, you get tender, smoky meat with crispy edges that rival your favorite takeout joint. Cook it low and slow on a Trompo King, carve it table-side, and watch your guests come back for seconds (and thirds).

Smoked Chicken Shawarma

I’ve always been obsessed with the flavor-packed experience of eating shawarma—whether it’s from a corner pita shop or a street vendor in the city. But once I started making it at home using the Trompo King, everything changed. Stacking marinated chicken vertically and slow-smoking it lets the outside crisp up while the inside stays juicy and flavorful.

The real secret is in the overnight marinade—rich with Mediterranean spices and olive oil—which gives the chicken its unmistakable aroma and deep flavor. This recipe brings that street food magic right to your backyard grill.

How to Make Smoked Chicken Shawarma on the Trompo King

Marinate the Meat

In a large bowl, whisk together all your marinade ingredients. Once fully combined, add your chicken thighs or breast into a large resealable bag or marinade bucket. Pour in the marinade, seal it, and massage the chicken thoroughly for a few minutes to coat every piece. Let the chicken rest in the fridge overnight or up to 24 hours for maximum flavor penetration.

Make the Shawarma Chicken Stack

Once marinated, pull out your Trompo King or vertical skewer system. Start your stack with half an onion at the base to elevate the meat and prevent burning. Begin threading the chicken pieces one by one, laying them flat and alternating directions to keep the stack balanced. Finish the tower with the other half of the onion on top to secure the meat during cooking.

Smoke the Chicken Shawarma

Preheat your smoker to 350°F. Check the height of your smoker beforehand—some vertical stacks can be a tight fit. I used the shorter skewer that came with the Trompo King to accommodate my smoker. Once it’s hot, place the chicken stack inside and let it smoke undisturbed for about an hour.

Baste the Meat

About an hour into cooking, baste the chicken stack with olive oil to keep the exterior moist and golden. Start from the top so the oil drips downward, basting everything along the way. If you notice the outside getting too dark before the inside reaches 165°F, either tent the top with foil or trim off some of the outer meat and continue cooking.

Check Doneness

Use an instant-read thermometer to check the thickest part of the stack. You’re aiming for 165°F internal temperature throughout. Once it hits that temp, remove the stack from the smoker and let it rest for 5 minutes. Before slicing, scrape any burnt bits off the base pan so they don’t mix with the delicious meat drippings.

Carve the Meat

Grab a sharp slicing knife—like the Yonedas Raion slicer—and start slicing off thin ribbons from the outside of the meat stack. Rotate the tower as you slice, taking off crispy, juicy pieces one layer at a time. It’s not just delicious—it’s a show-stopping way to serve guests.

Mix the Tzatziki Sauce

While the meat rests, whip up a quick tzatziki sauce by mixing Greek yogurt, shredded cucumber, lemon juice, garlic, and dill. Stir well and chill until serving. This creamy sauce brings everything together and balances the smoky, spiced meat perfectly.

Best Beer to Pair with Smoked Chicken Shawarma

Saison

Its peppery, slightly citrusy notes pair beautifully with the spices in the chicken.

Hefeweizen

Light, refreshing, and slightly sweet—perfect with smoky, garlicky meats.

Pale Ale

A nice balance of bitterness and citrus cuts through the richness of the shawarma.

Smoked Chicken Shawarma  FAQs