In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and all the spices.

Add the chicken thighs, coating them thoroughly in the marinade.

Cover and marinate in the fridge for at least 4 hours, but overnight (12 hours) is ideal for the best flavor.

Remove the marinated chicken from the fridge 30 minutes before cooking to bring it to room temperature.

Layer the chicken onto a rotisserie skewer, stacking the thighs tightly to create a compact shape.

Secure the chicken in place using rotisserie forks or clamps.

Preheat the rotisserie grill or oven to 375°F (190°C).

Place the rotisserie skewer into position and turn on the motor to rotate the chicken continuously.

Cook for 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).

For extra crispy edges, increase the heat to 450°F (230°C) for the last 5 minutes.

(Alternative cooking methods: See section below for oven and grill adaptations.)

Once fully cooked, let the chicken rest for 5-10 minutes before slicing.

Using a sharp knife, carve thin, even slices off the rotisserie.

Serve immediately in pita wraps, shawarma bowls, or with grilled vegetables.

✔ Traditional Shawarma Wrap: Stuff sliced chicken into warm pita or flatbread, add tahini or garlic sauce, and top with lettuce, tomatoes, cucumbers, and pickled turnips.

✔ Shawarma Bowl: Serve over rice or quinoa, paired with grilled veggies, hummus, and olives.

✔ Loaded Shawarma Fries: Top crispy fries with shawarma, garlic sauce, and chopped herbs.

✔ Mediterranean Platter: Serve with hummus, baba ghanoush, tabbouleh, and warm pita bread.

✔ Refrigerate: Store leftover shawarma in an airtight container for up to 4 days.

✔ Freeze: Freeze cooked shawarma slices in a zip-top bag for up to 2 months.

✔ Reheat: Warm in a skillet over medium heat for 3-4 minutes or microwave for 1 minute.

Calories: 290 kcal

Protein: 30g

Carbs: 3g

Fat: 18g

Oven Method (No Rotisserie Needed!)

Preheat oven to 400°F (200°C).

Place marinated chicken on a lined baking sheet.

Roast for 30-35 minutes, flipping halfway through.

Broil for the last 5 minutes to develop crispy edges.

Grill Method

Preheat grill to medium-high heat (375°F / 190°C).

Thread the chicken onto skewers or cook directly on the grill.

Grill for 5-6 minutes per side until fully cooked.

Let rest, then slice thinly.

(Both methods deliver great flavor, though the rotisserie method creates the most authentic texture!)

✔ Use Chicken Thighs: They stay juicier than chicken breasts.

✔ Don’t Skip Marination: The longer it marinates, the deeper the flavor.

✔ Layer the Chicken Tightly on the Rotisserie: This ensures even cooking.

✔ Baste While Cooking: Brushing with extra marinade or olive oil enhances flavor.

✔ Get Crispy Edges: Finish on high heat (450°F) for a few minutes.

✔ Spicy Shawarma: Add ½ teaspoon cayenne to the marinade for extra heat.

✔ Vegan Option: Replace chicken with marinated tofu, jackfruit, or mushrooms.

✔ Low-Carb/Keto: Serve in lettuce wraps or over cauliflower rice.

✔ Dairy-Free: Skip the Greek yogurt and use extra olive oil in the marinade.

❓ Can I make shawarma without a rotisserie?

Yes! Use the oven or grill methods mentioned above for great results.

❓ What’s the best sauce for chicken shawarma?

Traditional choices include garlic sauce (toum), tahini sauce, or tzatziki.

❓ How do I prevent dry chicken?

Use chicken thighs, marinate overnight, and avoid overcooking.

❓ Can I freeze marinated chicken before cooking?

Yes! Freeze in a zip-top bag for up to 3 months. Thaw before cooking.

❓ What’s the difference between shawarma and gyros?

Shawarma uses Middle Eastern spices like cumin, coriander, and turmeric, while gyros are Greek and often seasoned with oregano and rosemary.