Chicken Shawarma Spiced Rotisserie

In a large bowl, whisk together the olive oil, lemon juice, white vinegar, minced garlic, ground cumin, ground coriander, paprika, turmeric, ground cardamom, cayenne pepper (if using), salt, black pepper, cinnamon, and nutmeg until well combined.

Place the cleaned and patted dry whole chicken in a large resealable bag or a non-reactive dish. Pour the prepared shawarma marinade all over the chicken, ensuring it is fully coated both inside and out. Massage the marinade into the chicken.

Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the chicken. For the most authentic taste, marinate for 12-24 hours.

Remove the chicken from the refrigerator 30 minutes before cooking. Truss the chicken tightly with kitchen twine to secure the wings and legs close to the body. This ensures even cooking and prevents any parts from flopping during rotation.

Carefully skewer the trussed chicken onto your rotisserie spit, making sure it is centered and balanced. Preheat your grill or oven to medium-high heat, typically around 375-400 degrees Fahrenheit (190-200 degrees Celsius) for rotisserie cooking.

Place the spit with the chicken onto the rotisserie motor. Cook for approximately 35 minutes, or until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit (74 degrees Celsius). The skin should be beautifully golden brown and crispy.

Once cooked, carefully remove the chicken from the rotisserie spit. Transfer it to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken. Serve warm with pita bread, tahini sauce, pickles, and fresh salad.