Best Meat Thermometer for Chicken Shawarma

Guide · About 4 minutes to read

Chicken shawarma is cooked fast and hot, which makes it easy to over- or under-cook. A thermometer is the simplest way to get juicy chicken that is safely done: 165°F (74°C) in the thickest part.

What to look for

• Instant read. A fast reading means less time with the pan or grill open.
• A thin probe. Smaller holes, less juice lost.
• Easy to read. A clear display you can see over a hot pan.
• Calibration. Check the listing for whether it can be calibrated, plus battery type and water resistance.

How to use it

• Insert the probe into the thickest piece, away from bone and the pan.
• For skewers, check a piece from the middle of the skewer.
• For a vertical spit, check the thickest part of the stack before carving.
• Clean the probe between raw and cooked checks.

FAQ

What temperature should chicken shawarma reach?

165°F (74°C) in the thickest part, according to USDA guidance for poultry.

Where do I insert the thermometer?

Into the thickest piece, away from bone and the pan. For skewers or stacked meat, check a piece from the middle.

Instant-read or leave-in thermometer?

Instant-read is best for quick checks on the stove, grill or griddle. A leave-in probe suits long oven roasts.

Keep going

• Authentic chicken shawarma
• Grilled shawarma skewers
• How to reheat shawarma