Smoked Chicken Shawarma

In a large glass or ceramic mixing bowl, whisk together the full-fat yogurt (1 cup), olive oil (0.25 cup), and lemon juice (0.25 cup) until smooth. Stir in the crushed garlic cloves (1 whole head), ground cumin (2 tbsp), ground coriander (2 tbsp), paprika (1 tbsp), ground turmeric (1 tbsp), ground cinnamon (1 tbsp), ground allspice (1 tsp), ground cardamom (1 tsp), black pepper (1 tsp), and salt (1 tbsp). This thick, yellow-orange paste is the foundation of the flavor and helps tenderize the meat while protectively coating it during the smoke.

Add the boneless chicken thighs (3.5 lbs) to the bowl with the marinade, using your hands or tongs to ensure every fold and crevice of the meat is thoroughly coated. Transfer the mixture to a large gallon-sized resealable bag or a covered container and refrigerate for at least 8 hours, though 24 hours is ideal for the deepest flavor. The yogurt’s acidity breaks down the proteins, ensuring the chicken stays juicy even when sliced thin later.

Set your smoker to 275°F using oak wood for a robust, traditional smoke profile that complements the warm spices. Clean the grill grates thoroughly to prevent sticking and ensure you have a water pan in place to maintain a humid cooking environment. While the smoker comes to temperature, take the chicken out of the refrigerator for 20 minutes to slightly take the chill off for more even cooking.

Lay the chicken thighs flat on the smoker grates, ensuring they are not touching so the smoke can circulate around each piece and form a crust. Close the lid and smoke for approximately 2 to 2.5 hours, or until the thickest part of the meat reaches an internal temperature of 175°F. We aim for 175°F rather than 165°F because the extra heat helps break down the connective tissue in the thighs, resulting in a more tender, 'shaved' texture.

Once the chicken reaches the target temperature, remove it from the smoker and place it on a cutting board or warm platter. Tent the chicken loosely with aluminum foil and let it rest for 10 to 15 minutes. This rest period is crucial because it allows the juices to redistribute throughout the meat, preventing them from running out when you begin slicing.

Using a sharp chef's knife, slice the chicken thighs as thinly as possible against the grain on a slight diagonal. By slicing thinly, you mimic the texture of meat shaved off a vertical rotisserie spit, ensuring every bite has a mix of the tender interior and the heavily spiced, smoky exterior crust.

Pile the shaved chicken into warm pita bread and top with traditional accompaniments like garlic toum, pickled turnips, sliced tomatoes, and cucumbers. Finish with a generous drizzle of tahini sauce. The combination of the warm, smoky chicken with the cold, crunchy vegetables and tangy sauce creates the classic Levantine street food experience.