Chicken Shawarma Spiced Rotisserie

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric powder, ground ginger, ground cinnamon, cayenne pepper, salt, and black pepper until well combined. This spice blend forms the heart of our shawarma flavor.

Add the chicken strips to the bowl with the marinade. Toss the chicken thoroughly to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-4 hours, to allow the flavors to penetrate the chicken deeply.

Preheat your rotisserie oven or grill to medium-high heat (around 375-400F or 190-200C). Thread the marinated chicken strips tightly onto your rotisserie spit, ensuring they are compactly stacked to mimic the traditional shawarma cone. Secure the chicken with the rotisserie forks.

Carefully place the loaded rotisserie spit into your preheated oven or grill. Position a drip pan underneath to catch any juices. Begin the rotisserie rotation, allowing the chicken to cook evenly and develop a beautiful crust.

Continue cooking for approximately 35 minutes, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165F (74C). The rotisserie action will ensure the chicken is perfectly juicy on the inside and slightly crispy on the outside.

Once cooked, carefully remove the rotisserie spit and transfer the chicken to a cutting board. Let it rest for 5-10 minutes. Then, thinly slice the chicken vertically, just like traditional shawarma. Serve immediately with warm pita bread, tahini sauce, fresh vegetables, and pickles.