Chicken shawarma

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)