Rotisserie Chicken Shawarma

Firing up the BBQ for a bunch of people is a real weekend treat. How fun is it to prepare your own chicken shawarma on the BBQ, with the help of a rotisserie? Plus, it's much tastier than ordering or buying from the supermarket! Cooking chicken shawarma on the BBQ is actually not difficult at all. You just need to take the time for it, and everything will turn out fine. I promise!

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Prep Time: 15 minutes
Cook Time: 1 hour
Marinating: 1 hour
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: Turkish
Keyword: bbq shawarma, rottiserie shawarma, shawarma
Servings: 6 people
Calories: 564kcal


  • 1 kilogram Chicken Thighs
  • 6 tablespoons Yogurt
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Ginger Powder
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Coriander Seeds
  • 2 teaspoons Chili Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1 teaspoon Salt
  • 2 teaspoons Turmeric
  • 1 teaspoon Ground Mustard Seeds
  • 2 teaspoons Ground Cinnamon
  • 1 Lemon
  • 6 Pita Breads
  • 2 handfuls Iceberg Lettuce
  • 12 Cherry Tomatoes
  • 0.5 Cucumber
  • Garlic Sauce

Overige Benodigdheden:

  • BBQ with Lid
  • Rotisserie for the BBQ
  • Core Thermometer
  • Aluminum Drip Tray
  • Sharp Knife


  • For the shawarma, start by marinating the chicken thighs. Take a large bowl or a large freezer bag and add all the spices, yogurt, and chicken thighs as they are. Close the bag and massage all the flavors into the chicken. Place the marinated chicken thighs in the refrigerator and let the flavors infuse for at least an hour.
  • Meanwhile, fire up the BBQ, aiming for the indirect method, a temperature of 160 degrees Celsius (320 degrees Fahrenheit), and using the rotisserie. In my Weber Master-Touch, this means having the burning coals on two sides, with the spit in the middle. Place the aluminum drip tray under the rotisserie. On a kamado BBQ you can choose to go for a half direct and half indirect setting.
  • Once the BBQ reaches temperature and the chicken thighs have marinated long enough, it's time to thread the chicken thighs onto the spit. Start by cutting a lemon in half and begin your skewer with half a lemon.
  • Then, thread the chicken thighs onto the spit whole, ensuring you don't have too many small loose pieces. Finish with another half lemon and secure the ingredients onto the spit. Insert the spit into the motor and close the BBQ lid. Don't forget to turn on the motor.
  • Let the chicken shawarma cook until it reaches an internal temperature of about 70 degrees Celsius (158 degrees Fahrenheit). This took about 1 hour for me, but check the temperature a few times in between. This ensures that you don't overcook the chicken.
  • Meanwhile, prepare all the other ingredients. Wash the cherry tomatoes and cucumber. Quarter the tomatoes and slice the cucumber thinly. Also, wash the iceberg lettuce and place it in a bowl. Mix the cucumber and tomatoes into the bowl of lettuce.
  • Once the chicken reaches the desired internal temperature of 70 degrees Celsius, remove the spit from the BBQ. Use heat-resistant gloves, as the rotisserie will be hot! Let the chicken rest for another 5 minutes. Then, you can carve it by holding the spit upright with one hand and slicing the chicken off the spit with the other hand, using a sharp knife.
  • With all the ingredients ready, it's easiest to set everything on the table and let everyone assemble their own pita shawarma. Enjoy your meal!


Calories: 564kcal | Carbohydrates: 39g | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 841mg | Potassium: 660mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1104IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 4mg

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