Chicken shawarma on a rotisserie

BY: ANDREA ALDEN

Here comes my first recipe on the new website. I'm so excited to share the rotisserie chicken shawarma recipe.

I've been wanting to make shawarma for some time. I finally had the opportunity and immediately started researching. Of course I didn't have the traditional vertical grill of the street vendors, but I did have a rotisserie. Loading the skewer with lots of marinated meat was great fun – and messy. The spit-grilled chicken (our preferred source of protein) and the freshly baked flatbread on the side made for a fantastic meal.

INGREDIENTS

• 4 chicken breasts (skinless and boneless) cut into thirds horizontally (no strips, but very flat chicken slices)
• 8 chicken thighs (boneless)
• 15 cloves of garlic, chopped
• 3 lemons, juiced
• 1/2 cup olive oil
• 2 tsp yellow curry powder
• 2 tsp ground pepper

Garlic tahini sauce

• 6 cloves of garlic
• 1 cup tahini
• 1 1/2 cups water
• 1/2 cup lemon juice
• Salt to taste

Homemade semi-traditional flatbread

• 1 cup hot (not boiling) water
• 2 tsp active dry yeast
• 2 1/2 cups flour (plus some flour for dusting)
• 1/2 tsp garlic powder
• 1/2 tsp dill (dried)
• 1/2 tsp Bone Dust barbecue seasoning
• 1 tbsp olive oil

Toppings/side dishes

• sliced ​​tomatoes
• grated cheese
• Salad
• Cucumber
• hot sauce
• French fries

PREPARATION

1. First start with the marinade for the chicken. Mix garlic, lemon juice and olive oil together. Add curry and pepper. Slice the chicken breasts to form thin, flat slices of meat, not strips. Then add the meat to the marinade. Cover the chicken with the marinade and cover. Let the marinade soak in the refrigerator for 24 hours.
2. When the chicken is sufficiently marinated, place it on the rotisserie. The end skewer should be in front of the rear burner so that the chicken gets enough heat during preparation. Let us help you load the rotisserie spit. One person can hold the skewer while you slide the chicken slices onto the skewer. It's best to do this over a tub or sink so that nothing drips down.
3. To ensure everything is ready at the same time, while preheating, combine 1 cup of hot water with the yeast and let stand for 5 minutes until the yeast is dissolved. Add 2 1/2 cups flour, garlic, bone dust seasoning and dill. Mix until a ball of dough can be formed. Then dust the work surface with a little flour and knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough sticks to your hands, add a little more flour.
4. Wipe out the bowl you used to prepare the dough and turn the oven to the lowest setting. Add 1 tablespoon of olive oil to the bowl and toss until the bottom and sides of the bowl are coated with oil. Put the dough back in the bowl. TURN OFF THE OVEN (very important). Cover the dough with a kitchen towel and place in the oven. (It's best to use a metal or glass bowl.) Let the dough rise for 1 hour until double in size.
5. Place the rotisserie with the chicken in the spit holders and switch on the motor. Let the chicken rotate for 1.5-2 hours or until a meat thermometer inserted into the center (without touching the skewer) registers 165°F.
6. To make the garlic tahini sauce, place the garlic in a blender and mince, then add the tahini. Turn mixer to low and slowly add lemon juice and cold water until smooth. Season to taste.
7. Take the dough out of the oven and knead it, then divide it into 8 equal balls. Dust the work surface with flour and carefully flatten the flatbread to create as large an area as possible, which should only be about half a centimeter thick.
8. Grill the flatbread for 1-2 minutes on each side until it is warm and rises.
9. Cut the chicken from the rotisserie. Serve on fresh flatbread with tahini and garnish with tomato, cheese and cucumber if desired. The traditional side dish for shawarma is French fries.

I hope you enjoy this recipe as much as we did at Napoleon. Of course, you can make this dish for a smaller group and freeze the leftovers. This way you have a quick, easy meal later. However, I doubt there is anything left. Try rotisserie chicken shawarma yourself and let us know your experiences in the comments.

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