Italian-Style Kebab

Method

1. Cut the chicken and turkey thighs in half.
2. In a bowl, combine the meat with the juice of 2 lemons, chopped garlic, sliced onion, shawarma spice mix, and salt. Massage well.
3. Cover and marinate in the refrigerator for 24–48 hours.
4. Skewer the meat onto the BBQ rotisserie, alternating chicken and turkey, pressing tightly.
5. Preheat the BBQ with all burners on high (250–290°C). Place water in the drip pan. Install the rotisserie and close the lid.
6. Once the meat is well browned, lower the temperature to 180°C and cook until the internal temperature reaches 70–75°C, about 2–3 hours.
7. Meanwhile, prepare the sour cream: mix 250g fresh cream with 250g Greek yogurt and the juice of half a lemon. Let it ferment at room temperature for a couple of hours. Then add chopped dill, salt, and black pepper to taste.
8. Prepare the fresh vegetables: thinly slice green and red cabbage. Dice the avocado, tomato, cucumber, onion, and fresh chili. Season with a pinch of salt.
9. When the meat is cooked, remove it from the rotisserie and slice it thinly.
10. Warm the pita bread lightly on the BBQ grill.
11. Assemble the kebab: open the bread, fill with vegetables, meat, sour cream, optional hummus, and chili paste. Serve immediately.