Chicken Shawarma

DIRECTIONS

  1. In a large mixing bowl, add in all of the Chicken Marinade ingredients, and whisk together.
  2. Thin slice 15 chicken breasts, (length wise) and add to the marinade. Thoroughly coat chicken pieces with marinade, cover and place in the refrigerator to marinade overnight.
  3. Combine ingredients for Tzatziki and thoroughly mix together. Also mix together tahini sauce, allow both sauces to sit in the refrigerator overnight so that the flavors meld together.
  4. Once marinated, place chicken in a colander to get rid of any excess marinade.
  5. Begin layering the slices of chicken on your rotisserie rod and fork. Rotate chicken as you stack it so that it lays out relatively even on the rotisserie.
  6. Once you have half the chicken on the rod, trim off any excessively long or hanging bits of chicken.
  7. Stack the rest of the chicken on the rod, and give the entire stack one last trim to remove any excessively large bits.
  8. Place the rotisserie on the grill with a drip pan underneath, and turn on the rear infrared burner and rotisserie motor.
  9. Close the grill lid and allow the chicken to cook until the outside is nicely browned, (about 40 minutes)
  10. Trim the outer crispy chicken, and serve to guests while you baste the remaining chicken with olive oil, and allow the outside to brown up again.
  11. When the remaining chicken is browned, give it one last baste with olive oil.
  12. Turn off the rotisserie burner and motor and allow the chicken to rest with the grill lid shut for 15 minutes.
  13. Once rested, remove the rotisserie from the grill and remove the forks and rod from the chicken.
  14. Before serving Tzatziki sauce, strain through cheese cloth for smooth consistency.
  15. Slice the chicken and serve on a pita with some fresh cucumber, tomato, tzatziki and Tahini sauce. Enjoy!

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