I am weary of summer vegetables and run of the mill barbecue and cookouts.
I cant be bothered to make pasta salad.
I want comfort food, but not the same old.
Turns out, I want shawarma.
Why is now the time for shawarma?
Or dont tell anyone and eat 15 of these things yourself.
All you need is a lot of chicken, a marinade, and a comfortable chair.
Its a good investment that adds versatility to an already versatile appliance.
Some recipes call for both, some call for either.
If youre after a juicier chicken chunk, go for a marinade.
If you want some crispy bits, the rub will get you there faster.
Barbecue rubs workreallywell with this, but beware of anything high in sugar.
Caramelization is good, but burning that sugar is easier than you think.
Save the sauce for the table, as wellit will just drip off of the spit as it spins.
I likethis particular marinadebecause I am a sucker for smoked paprika.
If youre after the real deal street food variation, you cant go wrong withMamasblend.
How to assemble your spit
Im sorry, but this is where the work is.
Unlike a rotisserie chicken, theres no trussing chicken thighs to keep them in a single uniform piece.
Instead, skewer your chicken, centering it on the spit.
Take a look atthis videofor more detail.
Once youre ready, transfer your meat to the grill and lock the spit into your rotisserie.
The second most important component you need is a drip pan.
Theres still a bit left to do while the grill preheats.
Its not shawarma if you dont have asear burner!
If you have one of these on your grill, go for it!
you might also use apropane torchto the same effect, justplease be carefulusing it.
It should char very quickly, but not burn.
The chicken will be more like something you would carve at a dinner table, larger and juicier chunks.
Stop the spit, turn off the burners and get anew pan.
Your goal here is to shave off the exterior of the chicken just enough to expose a new layer.
Check out a pro in action.
Dress it to your hearts delight.
Itll be sooner than you think.
