This was one of the most satisfying things I’ve ever made. It would be killer for barbecue season coming up or any large gathering. You can obviously scale this recipe in half for a normal family dinner.
Add the chicken to the bowl,
Coat well and place in the fridge for at least 6 hours. Overnight is best.
Preheat oven to 375 F
Place the chicken on the vertical rotisserie, making sure to keep the pieces as flat as possible so constantly putting them at different angles so they stack nicely. Roast for 90 minutes to 2 hours depending on thickness. An instant read thermometer. Should read about 155 and it will carryover once you rest the meat. This step can be done on a grill or in batches in a hot pan. The key is to slice the meat as thinly as possible
Serve on a warmed pita or lavash with Toom, sauce, pickles, harissa, parsley, onions tossed in sumac and labne
