jeffsipes
TVWBB Member
I had a flock of teenagers at the house yesterday evening for July 4th. To try something different, I decided to make Chicken Shawarma with my rotisserie.
Chicken Marinade:
Juice of 2 lemons
1/2 c olive oil
6 cloves garlic
1t salt
2t pepper
2t paprika
2t cumin
1/2t tumeric
Red Pepper flake
I doubled the marinade recipe in order to properly coat 6-7 pounds of chicken thighs. The thighs marinated about 3 hours. I threaded the thighs onto my rotisserie spit. You can see from the pictures that the first half I skewered once and then used the spiky holder-on thingys to secure the full thigh. As I progressed, I got wiser and started double skewering the thigh itself, that’s why the second half of the skewer looks more uniform.
I fired up the trusty kettle and split a full chimney of Kingsford between charcoal baskets on either side of the spit. I let it ash over and then put the chicken to work. The first cut of chicken was taken off at 30m ish. I made another cut at 45m. My fire was slowing down toward the end so I‘m sure I could have made the second cut faster if I had dropped a few additional briquettes on the fire along the way.
Served on pita or tortilla with red onion, parsley and white sauce that was essentially Greek yogurt, garlic, lemon juice and dill.
That was fun!
Chicken Marinade:
Juice of 2 lemons
1/2 c olive oil
6 cloves garlic
1t salt
2t pepper
2t paprika
2t cumin
1/2t tumeric
Red Pepper flake
I doubled the marinade recipe in order to properly coat 6-7 pounds of chicken thighs. The thighs marinated about 3 hours. I threaded the thighs onto my rotisserie spit. You can see from the pictures that the first half I skewered once and then used the spiky holder-on thingys to secure the full thigh. As I progressed, I got wiser and started double skewering the thigh itself, that’s why the second half of the skewer looks more uniform.
I fired up the trusty kettle and split a full chimney of Kingsford between charcoal baskets on either side of the spit. I let it ash over and then put the chicken to work. The first cut of chicken was taken off at 30m ish. I made another cut at 45m. My fire was slowing down toward the end so I‘m sure I could have made the second cut faster if I had dropped a few additional briquettes on the fire along the way.
Served on pita or tortilla with red onion, parsley and white sauce that was essentially Greek yogurt, garlic, lemon juice and dill.
That was fun!