Chicken Shawarma Spiced Rotisserie

In a large mixing bowl, whisk together the plain yogurt, fresh lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, and black pepper until well combined. This is your flavorful shawarma marinade.

Pat the whole chicken thoroughly dry with paper towels. Using your hands, generously rub the prepared marinade all over the chicken, both inside the cavity and on the exterior, ensuring every part is coated. Place the marinated chicken in a large Ziploc bag or a covered dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.

Remove the chicken from the refrigerator about 30 minutes before cooking to bring it closer to room temperature. Securely truss the chicken with kitchen twine. This keeps the wings and legs tucked in close to the body, ensuring even cooking and preventing them from flopping around on the rotisserie spit.

Carefully thread the trussed chicken onto your rotisserie spit, making sure it is centered and secured firmly with the rotisserie forks. Preheat your rotisserie oven or grill to a medium-high heat, typically around 375-400F (190-200C).

Place the rotisserie spit into the preheated oven or grill and start the rotation. Cook for approximately 35-45 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165F (74C) on a meat thermometer and the juices run clear. The chicken skin should be beautifully golden-brown and crisp.

Once cooked, carefully remove the chicken from the rotisserie spit. Transfer it to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Carve the chicken into slices or shred the meat, then serve immediately with warm pita bread, creamy tahini sauce, pickled turnips, and a fresh salad.