Chicken shawarma

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  • Marinating time
    12 hours
  • Cooking time
    1 hour
  • Preparation
    1 hour

  • Created by

  • Created on

    11/12/2019

  • Number of portions

    4
  •  Download PDF

Preparation

½ lemon, juice
2 tbsp peeled plum tomatoes
4 tbsp yogurt, Greek
1 tbsp vinegar, mild
1 clove of garlic
2 tbsp olive oil
½ tsp salt
½ tsp oregano leaves, dried
1 tsp paprika powder
½ tsp ginger powder
A pinch of nutmeg, ground
Peel and crush the cloves of garlic. Mix all the ingredients for the marinade together along with the garlic.
2½ kg chicken thighs, skinless, boneless
Place the chicken thighs in the marinade and marinate overnight in the refrigerator.
The next day, fix the marinated chicken on the rotisserie spit and then, together with the rotisserie frame, put it in the cold cooking space. Insert the food probe and connect to the appliance. Put the baking tray at level 1 to keep the bottom of the cooking space clean. Cook.
Grill level 4, to cooking temperature 65°C (max 1 Hrs)
  • Rotisserie spit
  • Baking tray
Quantity Ingredient
½ lemon
2½ kg chicken thighs
1 clove of garlic
2 tbsp peeled plum tomatoes
½ tsp oregano leaves
A pinch of nutmeg
4 tbsp yogurt
1 tsp paprika powder
1 tbsp vinegar
½ tsp salt
½ tsp ginger powder
2 tbsp olive oil

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