Prep Time:  60 mins
Cook Time:  120 mins
Total Time:  180 mins
Servings:  8-10

Turn cooking into the main event at your next party with this authentically traditional Chicken Shawarma that we cooked on the rotisserie of our Blaze Professional grill. This recipe feeds 8 - 10 people, but leftovers are always a welcomed treat!

Ingredients

  • 15 chicken breasts, boneless, skinless

Ingredients for the Chicken Marinade

  • 2 tsp oregano
  • 1 tsp black pepper
  • 1 tsp white pepper
  • ¼ tsp cayenne pepper
  • 1 Tbsp coarse salt
  • 2 tsp coriander
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • 2 tsp paprika
  • ½ tsp ground clove
  • ½ tsp cardamom
  • 4 in ginger paste
  • 8 cloves garlic paste
  • 2 cups greek yogurt
  • ½ cup tahinini
  • ½ bunch fresh parsley
  • ½ cup lemon juice
  • ½ cup orange juice
  • 2 ½ cups olive oil
  • 3 each lemon zest
  • 1 each orange zest
  • 2 Tbsp tamarind paste
  • 1 cup water

Ingredients for the Tzatziki Sauce

  • 2 cups greek yogurt
  • 1 english cucumber, grated
  • 1 Tbsp coarse salt, divided
  • 3 cloves garlic paste
  • ½ lemon, juiced
  • 1 Tbsp mint leaves, freshly chopped
  • ¼ tsp paprika

Ingredients for the Tahini Sauce

  • 1 cup tahini
  • ½ - 1 cup olive oil
  • ½ lemon, juiced
  • 2 cloves garlic paste
  • Coarse salt, to taste
  • Pinch of cayenne pepper

Items You'll Need

Instructions

  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 marinate 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 have 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. Chef trimming the marinated chicken pieces on the rotisserie rod
  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!
    16. Butcher board loaded with chicken shawarma, veggies, pita, & sauces