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Mastering Chicken Shawarma on a Rotisserie

Vertical chicken shawarma rotisserie served with pita bread, sauces, and lemon wedges
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Chicken shawarma is one of the most beloved Middle Eastern dishes, known for its juicy, tender meat, aromatic spices, and crispy edges. Traditionally cooked on a vertical rotisserie, this homemade version uses a rotisserie spit for an authentic taste.

Ingredients

Scale

For the Chicken Marinade

  • 2 lbs 900g boneless, skinless chicken thighs (or use chicken breasts for a leaner option)
  • ¼ cup Greek yogurt (for tenderness, optional)
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon (adds warmth, optional)
  • ¼ teaspoon cayenne pepper (for mild heat, adjust to preference)
  • 1 teaspoon sumac or smoked paprika (for a tangy depth of flavor, optional)

For Serving

  • Warm pita bread or flatbread
  • Tahini sauce or garlic sauce (toum)
  • Sliced cucumbers (tomatoes, and red onions)
  • Pickled turnips or olives
  • Cooked rice (for shawarma bowls)

Instructions

Step 1: Prepare the Marinade

  1. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and all the spices.
  2. Add the chicken thighs, coating them thoroughly in the marinade.
  3. Cover and marinate in the fridge for at least 4 hours, but overnight (12 hours) is ideal for the best flavor.

Step 2: Skewer and Set Up the Rotisserie

  1. Remove the marinated chicken from the fridge 30 minutes before cooking to bring it to room temperature.
  2. Layer the chicken onto a rotisserie skewer, stacking the thighs tightly to create a compact shape.
  3. Secure the chicken in place using rotisserie forks or clamps.
  4. Preheat the rotisserie grill or oven to 375°F (190°C).

Step 3: Cook on the Rotisserie

  1. Place the rotisserie skewer into position and turn on the motor to rotate the chicken continuously.
  2. Cook for 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).
  3. For extra crispy edges, increase the heat to 450°F (230°C) for the last 5 minutes.
  4. (Alternative cooking methods: See section below for oven and grill adaptations.)

Step 4: Carve and Serve

  1. Once fully cooked, let the chicken rest for 5-10 minutes before slicing.
  2. Using a sharp knife, carve thin, even slices off the rotisserie.
  3. Serve immediately in pita wraps, shawarma bowls, or with grilled vegetables.

Nutrition

Find it online: https://www.cuisinecrafted.com/chicken-shawarma-rotisserie-recipe/