Ultimate Charcoal Chicken Shawarma (Rotisserie Style)

1. Place the boned chicken thighs in a bowl, sprinkle over the shawarma seasoning, add the olive oil, and massage well. Cover and refrigerate overnight for maximum flavour.

2. Thread half a red onion onto the base of a large skewer, followed by the marinated chicken thighs, stacking them tightly. Finish with the remaining onion to hold everything in place.

3. Prepare your charcoal barbecue for indirect heat, cooking over glowing embers rather than flames to avoid flare-ups. Set up a rotisserie if you have one.

4. Suspend the skewer over the coals and cook gently, rotating continuously. Season lightly with Himalayan salt as it cooks. The chicken should be golden, fragrant, and basted in its own juices.

Oven option: Cook on large skewers under a hot grill, turning every 5 minutes.

5. Once the chicken reaches 73°C internal temperature, remove from the heat and allow to rest for 10 minutes.

6. Slide the chicken off the skewer and roughly chop with a sharp knife. Serve piled into warm flatbreads with hummus, pickles, cabbage, cucumber, parsley, and plenty of sauce.