Chicken Shawarma Spiced Rotisserie

In a large bowl, combine the yogurt, lemon juice, minced garlic, olive oil, shawarma spice blend, salt, and black pepper. Add the thinly sliced chicken pieces and mix well, ensuring all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to penetrate.

If using a vertical rotisserie, stack the marinated chicken pieces tightly onto the skewer, alternating with thin onion slices if desired. For a horizontal rotisserie, ensure the chicken pieces are secured tightly to the spit with rotisserie forks, avoiding any loose parts that might sag during cooking.

Preheat your oven or grill to the rotisserie setting, typically around 375-400F (190-200C). Position a drip pan underneath the rotisserie to catch any juices. Carefully place the loaded skewer onto the rotisserie mechanism, ensuring it is balanced and able to rotate freely.

Begin rotating the chicken. Cook for approximately 30-35 minutes, or until the chicken is deeply golden brown and cooked through. The internal temperature should reach 165F (74C) in the thickest part. The rotation ensures even cooking and a beautifully crispy exterior.

Once cooked, carefully remove the rotisserie skewer and chicken. Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Resting is crucial for optimal texture.

Using a sharp knife, thinly slice the chicken directly from the skewer or cutting board, just like authentic shawarma. Serve immediately in warm pita bread or flatbreads with fresh toppings like chopped tomatoes, cucumbers, lettuce, pickled turnips, and a generous drizzle of tahini sauce or garlic sauce. Enjoy your homemade Middle Eastern feast!