The origin of Shawarma is debatable between a few countries, but the term in Arabic means 'turning' so wherever it's coming from it needs to be cooked on a rotisserie. There are also many different recipes, but this one is inspired by Lebanese flavours, but is my own recipe and like many middle Eastern dishes has layers of complex aromatic Spices, and not really any heat from chillies. The pickled cucumbers are essential, and I like a simple yoghurt and mint sauce to allow those spices to come through. Cooked on the @kamadojoe Joetisserie which allows the addition of a little wood smoke, which is unconventional as would generally be cooked on a vertical spit, but it adds another layer and it really works, so why not? The flatbread recipe isn't traditional either, but it's good. Try it For the Shawarma 1.5 kg chicken thigh fillets 4 tbsp Yoghurt 1 tbsp tomato puree 1 tbsp salt Juice of one lemon 1 tbsp lemon pepper 1/2 tspn ground cinnamon 1/2 tspn ground cardamom 1/2 tspn ground cloves 1/2 tspn ginger powder 1/2 tspn ground nutmeg 1 tspn smoked paprika 1 tspn turmeric 1 tspn garlic powder 2 tbsp vegetable oil For the pickles 800g baby cucumbers 500ml water 250ml white vinegar 50g salt 100g sugar 1 tbsp Black peppercorns 1 tbsp Mustard seeds For the flatbread 300g strong white bread flour 120ml water 1 tspn baking powder 6g salt 50g butter #shawarma #lebanon #kebab #bbq #chicken #easyrecipe #recipe #rotisseriechicken #fyp