Equipment
- Rotisserie
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1/4 cup plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves optional
- 1/4 tsp cayenne pepper optional, for heat
- 1 tsp salt
- 1/2 tsp black pepper
For Serving:
- Warm pita bread or flatbread
- Tzatziki garlic sauce, or tahini sauce
- Sliced cucumbers tomatoes, red onions
- Fresh parsley or pickles optional
Instructions
- Preheat the shawarma machine.
- Stack marinated chicken tightly on the rotisserie spit.
- Cook chicken, allowing it to rotate evenly until golden and cooked through:
- Thin stack (2–3 lbs): ~1.5–2 hours
- Thicker stack (4 lbs or more): ~2–3 hours
- Use a meat thermometer to check for doneness (165°F / 74°C).
- Slice off the outer layers as they cook.
- Warm pita bread, flatbread, or prepare a bowl.
- Add sliced chicken, sauce, and toppings (cucumbers, tomatoes, onions, parsley).
- Roll or fold the pita or assemble the bowl and serve.
Video
Nutrition
Calories: 408kcal | Carbohydrates: 3g | Protein: 25g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 510mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg