BBQ rotisserie shawarma

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the chicken thigh fillet from the pack and pat dry. Cut away any large pieces of fat but don't be too critical because this fat also causes a lot of taste during preparation. Then mix all herbs together and sprinkle on the chicken thigh fillet. Preferably marinate overnight in the fridge. Then it's time to put the chicken thigh fillet on your spit as shown in the picture. Make sure you press this firmly and there are no large loose ends.

2. 2

   Step 2

   Done

   Then we press both sides of the spit and turn on the screws properly. Then light the barbecue and make sure you have half of the coal basket filled with charcoal. So you have radiation heat on 1 side and you can control the cooking well. We also cook the meat directly above the coals. If you want, you can also put a drip tray under it but this is up to you.

3. 3

   Step 3

   Done

   After some time you will see that the outside of the shorma is starting to get a nice color. Stop the spit occasionally and measure the internal temperature of the outer layer of meat. If this one passes 75 degrees, we can take the spit off.

   Internal temperature: 75°C
4. 4

   Step 4

   Done

   Then cut the outer layer of the meat into thin slices. If you have been around then the spit can return to the BBQ and it can continue running slowly until you reach the same core point as in a step earlier.

5. 5

   Step 5

   Done

   Bake the Turkish sandwiches briefly in the oven according to the description and sew them with the shawarma. Then cut a red onion into half rings and place it together with the lettuce on the sandwich. Then top this off with your favorite sauce of your choice and Voila! Delicious homemade shorma of the spit on your own barbecue!