So true to my word, I did chicken shawarma tonight. It came out excellent, but took 2.5 hrs longer than anticipated. Rotisserie cooking recommend building a bank of coals instead of a bed, and I way underestimated the amount needed. My heat levels were low at first, and it took 4 “top offs” of adding charcoal to keep a measly 300 temp.
The marinade and meat selection were fine, doctor however you’d like. There’s a million recipes online. I threw some fingerling potatoes in wrapped in foil that came out perfectly done about an hour before the chicken. Definitely an excellent accessory to have, but also a learning curve.
by Bachness_monster