Middle Eastern Rotisserie Chicken Shawarma: The Greatest Way to Cook Chicken

Chicken Shawarma
6lbs boneless, skinless chicken thighs
½ cup olive oil
½ cup shawarma seasoning
1 sweet onion, grated
4 garlic cloves, chopped
3 tbs oregano, chopped
Zest of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste

Sauce
8 oz. crème fraiche (can substitute sour cream or Greek yogurt)
2 lemons, juiced
2 tbs shawarma seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste

Salad
1 sweet onion, chopped
1 cucumber, chopped
3 tomatoes, chopped
2 tsp oregano, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Olive oil, to taste

Other
8 pieces of pita or naan bread

1. In a large bowl, combine all shawarma ingredients and mix.
2. Marinate in the refrigerator overnight.

1. Set up the Kamado Joe for direct cooking with the coals banked up towards the back and stabilize at 350F.
2. Optional: add in 1-2 wood blocks of your choice for smoke.
3. Lower the left side table and set up the JoeTisserie with the name centered on the front latch. Once in position, you will need to close the vents somewhat as more air enters the grill when the JoeTisserie is in place.

1. Load the chicken thighs centered on the spit, aiming for 2-3 points of contact with the tines for the early pieces of chicken.
2. Clock/rotate the chicken as you add new pieces so that your result is a relatively even cylinder of chicken.
3. Be sure to securely tighten the tines on both sides.

1. Set the spit into the JoeTisserie motor and turn it on, making sure the spit is turning correctly.
2. Spin with the lid closed and monitor the grill temperature. It is not recommended to go above 400F.
3. Depending on the thickness of the chicken thighs, you will either carve 2 or 3 times in total.
4. The first carve will typically come around the 45-minute mark, so start checking at minute 35. Use a meat thermometer to confirm the chicken has reached an internal temperature of 165F and then thinly slice with a long sharp knife or electric carver.
5. If the chicken is cooked all the way to the level of the metal tines, slice to that level, retighten the tines and put the spit back on the grill. Proceed with one final carving once the center of the chicken reaches 165F.
6. Alternatively, if the chicken is not cooked to the level of the tines, use the first carving to get the charred/crispy bits off. Then place the spit back on the grill until the chicken is cooked to the tine level, usually at the 1:15 mark, and do the second slicing then.
7. For the final carving, usually around the 1:30-1:45 mark, remove the spit from the fire once the center of the chicken has registered 165F internal in multiple spots.
8. Take the chicken off the spit and onto a cutting board where you can chop them in stacks.
9. Top with the juice of two lemons.

1. Combine all sauce ingredients and hold in the refrigerator.
2. Can do this ahead of time.

1. Combine onion, tomatoes, cucumber, oregano, olive oil, lemon juice, salt and pepper.
2. Can also do this ahead of time.