Chicken Shawarma Spiced Rotisserie

Pat the whole chicken dry with paper towels. In a large bowl, whisk together the plain yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, ground cinnamon, salt, and black pepper to create the shawarma marinade.

Generously coat the entire chicken, inside and out, with the prepared marinade. Ensure the marinade gets into all crevices. Place the chicken in a large resealable bag or covered dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply.

Preheat your oven or grill to 375F (190C) with the rotisserie attachment ready. Carefully thread the marinated chicken onto the rotisserie spit, securing it tightly with the forks. Truss the chicken legs and wings with kitchen twine to keep them close to the body for even cooking.

Place the skewered chicken into the rotisserie mechanism. Cook for approximately 35-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165F (74C) and the skin is golden brown and crispy. The cooking time may vary based on your rotisserie and chicken size.

Once cooked, carefully remove the chicken from the rotisserie spit and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.

Carve the chicken, slicing the meat thinly off the bone, similar to traditional shawarma. Serve immediately with warm pita bread, a dollop of garlic sauce (toum), fresh vegetables, pickles, and a sprinkle of fresh parsley. Enjoy the authentic taste!