Chicken Rotisserie Shawarma

[jeffsipes]

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!

 

[ChuckO]

That's awesome Jeff. A Chicken Thigh Al Pastor cook. I gotta do that

 

[James J]

Nicely done!
I have a vertical skewer that I’m looking to try with something similar to your cook.

 

[Michael Richards]

Jeff,
Chicken Rotisserie Shawarma is on my short list of new cooks I want to do this summer. I want to do Al Pastor first then try Chicken Shawarma. Your cook just has me even hyped about trying these two need cooks. I have bookmarked this thread for a quick review for both those cooks! How was the flavor?
I have been in love with Chef Tom's cooks recently and was looking at this one.

Chicken Shawarma

Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.

www.atbbq.com

 

[Karl Quist]

Wow, that looks so good! Talk about a crowd pleaser.

 

[Brenda T]

That looks great! Looks like you also put some of those teenagers to work, based on your avatar.

 

[jeffsipes]

How was the flavor?

I was really pleased with the results. While I used more of a Mediterranean spice mix this time, you could easily modify the spices to go hard at a Latin profile. The oil and lemon juice marinade base could be modified any number of ways.

we had a little bit of chicken left over and I ate it the following week. I warmed up a cup of the sliced chicken and put it on waffles which oddly came out great. I had it on a green salad and I made some chicken salad for my wife. The flavor was really good and the rotisserie is such an easy way to cook. I’ll do it again for sure.

 

[Terry - bbqking]

Looks stupendous! I bet it was great.