Rotisserie middle eastern style chicken kebab

Middle Eastern-Style Chicken Shawarma Kebab on the Kamado Rotisserie

With Simple Homemade Flatbreads 🍞 (Gozney Pizza Oven)

🔥 Cook Time: 1–1.5 hours (plus resting)
⏱️ Prep Time: 20 minutes + marinating time (As long as Possible- overnight ideal)
🧑🍳 Skill Level: Easy–Intermediate
🍽️ Serves: 6–8

👋 Introduction

Fire up the rotisserie — this one brings big Middle Eastern flavour, smoky char, and juicy chicken, all stacked high and cooked low and slow. We're using boneless chicken thigh fillets rubbed in Angus & Oink’s Shawarma seasoning, marinated overnight, and cooked on the rotisserie over charcoal for that perfect shawarma-style finish.

Serve it up with blistered homemade flatbreads hot from the Gozney, a bit of salad, pickles, and garlic sauce — and you’ve got a real street food feast right on your patio… Grill On!

🍗 Shawarma Kebab on the Rotisserie

🛒 Ingredients

• 1.5–2kg boneless skinless chicken thigh fillets
• Big old hunk of Angus & Oink Shawarma Rub (judge yourself on how seasoned you would like)
• Juice of 1 lemon
• 2 tbsp olive oil or Greek yoghurt
• 2 cloves garlic (grated)
• Salt & pepper to taste

🔧 Preparation

1. Marinate the Chicken
   In a large bowl, mix the shawarma rub, lemon juice, olive oil or yoghurt, garlic, salt and pepper. Add chicken thighs and coat thoroughly.
   🕒 Cover and refrigerate for at least 4 hours — ideally overnight.
2. Set Up the Spit
   Thread the marinated thighs onto the rotisserie spit stacked tightly into a vertical tower. Pack them snugly for even cooking and carving. Clamp together with the fork prongs.
3. Kamado Setup
• Heat: 180–200°C (350–400°F)
• Setup: Indirect heat- pile coals to one side of the base so you only ever have 25% of the grill with direct heat
4. Mount the Rotisserie
   Secure the spit onto your rotisserie attachment. Start turning and close the lid.

🔥 Cooking Instructions

1. Cook Time: 1.5–2 hours, rotating constantly.
2. Internal Temp: Check the thickest part — aim for 70°C (155°F) internal.
3. Char the Outside: Near the end, open the vents wide to get a nice char and crisp edges.
4. Rest: Once cooked, let rest 10–15 mins loosely tented with foil before slicing. This will achieve the 75°C we should be aiming for.

📝 Carving Tip:

Use a sharp knife and slice thin layers straight off the spit. Serve straight onto flatbreads with sauces and toppings.

🍞 Super Simple Homemade Flatbreads (Gozney Pizza Oven) These work in a normal oven if you don’t have a pizza oven to use.

🛒 Ingredients

·       250g plain flour (plus extra for dusting)

·       ½ tsp salt

·       150g plain Greek yoghurt

·       2–3 tbsp warm water (add gradually as needed)

👨🍳 Instructions

1. Mix the Dough
   In a bowl, combine flour and salt. Add the yoghurt and mix until crumbly. Gradually add water and knead until you get a soft, smooth dough (about 3–4 minutes).
2. Divide & Roll
   Split the dough into 6 equal balls. Roll each one into a thin disc (about 2–3mm thick).
3. Cook the Flatbreads – Gozney - 240°C Oven- 200°C
   Pre-heat the Gozney or oven these will cook super quick- less than 90 seconds in the pizza oven- allow 5-7 mins for conventional
4. Keep Warm
   Stack cooked flatbreads and wrap in a clean tea towel to keep warm and soft.

🧄 Optional Toppings & Sauces

Serve with:

• Garlic yoghurt sauce or toum
• Fresh parsley & coriander
• Sliced red onion, tomato, cucumber
• Pickled chillies or gherkins
• Chilli sauce or hot sauce

💡 Tips & Tricks

• Chicken thighs are ideal for this – juicy, tender, and forgiving.
•  Stack tightly on the spit to avoid gaps that burn or dry out.
• Flatbreads can be frozen raw (after shaping) and cooked fresh from frozen.

🧾 Summary

📍 Step	📌 Details
Grill Temp	180–200°C (350–400°F)
Flatbread Temp	350–400°C (in pizza oven)
Chicken Internal	75°C (167°F)
Chicken Cook Time	1.5–2 hours (rotisserie)
Flatbread Cook	30–60 sec per side
Rest Time	10–15 mins 🧊

🍽️ Serve It Up

Slice the chicken straight off the spit, pile it onto warm flatbreads, and load up with fresh herbs, crunchy veg, and garlic sauce. Whether it’s a street-food-style wrap or laid out mezze-style on a board, it’s a total crowd-pleaser. Middle East Beast Feast?