BBQ Shawarma Rack | Make Your Own

I know this is NOT a car fixing video but I love Shawarma and wanted to create a stacked meat tray for my BBQ. It worked and it didn't cost much. This BBQ accessory allows you to vertically stack your meats creating amazing flavors and juicy outcomes. I will show you how to make your own for $15 if you have a tray. If you don't have a stainless steel tray see the amazon link below to buy one for $20.

Norpro 3812 9-Inch Stainless Steel Cake Pan
https://www.amazon.ca/Norpro-3812-9-I...

Shawarma Recipe
Ingredients
2 lb boneless skinless chicken breasts (2 large breasts)
2 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil
4 tsp cumin
4 tsp paprika
2 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
2 tsp cinnamon
1 generous pinch cayenne
Salt and black pepper

Instructions
If chicken breasts are thick, slice in half lengthwise. Place them in a marinating dish or large plastic zipper bag.
In a small bowl, whisk together olive oil and all of the spices. Pour the spice marinade over the chicken pieces to evenly coat the chicken. Marinate for 3 hours or overnight in the fridge, longer the better.
Stack the meat alternating thighs and breasts in different directions on the spike. I pre-pierced my meat with a skewer first. If you have room skewer an onion on the top of the meat for extra flavour.
Pre-heat BBQ for in-direct grilling to 275 degrees. Place tray of meat on the non-heated side. Rotate the tray with oven mitts on every 30 minutes for a total of approximately 90 minutes or until internal temperature of the chicken reaches 165 degrees. You may add oranges, lemons, limes to the tray after 60 minutes.

Remove tray from BBQ and let sit for 10 minutes. Cut your meat off the skewer from top to bottom just like they do when you order Shawarma or Gyros.

Serve with tahini sauce
https://feelgoodfoodie.net/recipe/tah...
or Tzatziki, chopped onions, parsley, cilantro, tomato, cucumber or whatever you wish. Place on large pita and enjoy!

#StackYourMeat