Chicken Shawarma with Toum and Green Sauce

09 Mar 2020

Chicken Shawarma with Toum and Green Sauce

45 Minutes | easy | Serves 4-6

This shawarma recipe uses the Outback Jupiter rotisserie attachment to slowly roast a chicken covered in Lebanese seven-spice rub; the meat cooks evenly and stays juicy. It’s served on flatbread with a Yemenite herb sauce called zhoug, and toum – a fluffy whipped Lebanese condiment which is very garlicky, and very addictive.


  • 1 medium sized chicken
  • Flatbreads or wraps, for serving
  • Shredded lettuce, to serve
  • 1 tablespoon ground allspice
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1.5 heads garlic, cloves peeled (For the Toum)
  • 1 large pinch salt (For the Toum)
  • 300ml neutral oil (such as vegetable or groundnut) (For the Toum)
  • 2 jalapenos or green chillies, sliced (For the Zhoug)
  • 3 cloves garlic (For the Zhoug)
  • Small bunch parsley leaves (For the Zhoug)
  • 1 bunch coriander, leaves and stalks (For the Zhoug)
  • 2 cardamom pods, seeds crushed (For the Zhoug)
  • ½ teaspoon ground cumin (For the Zhoug)
  • 1 teaspoon ground coriander (For the Zhoug)
  • 3 tablespoons olive oil (For the Zhoug)
  • 3 tablespoons lemon juice (For the Zhoug)




Blend all the ground spices together with the salt and rub all over the chicken. Cover and refrigerate overnight, if possible.



Turn on the centre two burners of the Outback Jupiter BBQ, and adjust to a low flame.


Skewer the chicken

Skewer the chicken on the rotisserie attachment, place it over the heat and turn on the motor. Close the lid and allow to cook, checking occasionally, for around 50 minutes to 1 hour, or until cooked through (an instant read thermometer should register 75C).

Recipe Image


Make the Toum

While the chicken is cooking, make the toum by pureeing the garlic and salt in a blender. With the motor running, slowly pour in 100ml of the oil, then a tablespoon of lemon juice. Repeat this until the lemon juice is used up, then continue, replacing lemon juice with iced water until all the oil is used up

Recipe Image



To make the zhoug, place all the ingredients in a blender with a large pinch of salt and process to a coarse paste.

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Assemble the shawarma

Once the chicken is cooked, assemble the shawarma by laying out flatbreads, spreading with toum, topping with shredded lettuce and sliced chicken. Serve the zhoug alongside.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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