Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal.
Make the marinade in advance and place it and the chicken in a ziplock or similar bag and freeze straight away. Then as it defrosts, it marinates.
Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour – but still very good! Alternatively, bake at 220C for 20 to 25 minutes until browned.
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