Insane. I've been trying to recreate shawarma at home for ages. In a pan, oven, air fryer, everything. I've gotten close, but not quite accurate to the chicken shawarma I've had in restaurants. Until tonight. I purchased a Gourmiaair fryer that also has a horizontal, not vertical, rotsting spit. Tonight I decided to give it a try. 300g of chicken thighs, olive oil, salt, lemon, and chicken shawarma spice mix from Tamam. Layered the chicken on the spit. Cooked it for approximately 25 minutes. 8 minutes at 200c, and the rest at 144c. Pulling it off, it was incredible. Cooked all the way through, an internal temp at 81. It had the perfect crispy craggly bits typical of shawarma from a proper spit. Flavour was great, will definitelt experiment with it more. But the texture was simply incredible and exactly like the restaurants I grew up with. I didn't marinate the chicken, and had the whole thing done in under an hour from prep to eating. Served over a bed of white rice with pickled turnips and toum. This picture doesn't fully capture it as it was taken about 75% of the way through, but man it was incredible.
by No-Big1920