Works as written. Skewering chicken is a bit tough but otherwise a fantastic looking and tasty dish that is sure to impress.
This was fantastic. So flavorful - I toasted, then ground the cumin seeds vs. using powder. The only mod I'll use next time is reducing the salt by a quarter or third. Not sure why others had problems with grilling time, maybe pieces too thick or not enough heat? I did mine over a full chimney's worth of charcoal.
Agreeing with other reviewers, my spit took much longer to cook. I did not find the marinade as flavorful as other recipes I have made in the past.
Agree the marinade was good, and agree the cooking time was much longer than the recipe advised. It was also a nightmare getting all these thin, narrow pieces on the skewers. Next time I will use the marinade and do like the other shwarma-at-home recipe I have used and just quick cook the cutlets right on the grill.
Marinade is really good. Cooking took a lot longer than the recipe calls for to reach 155 degrees. Maybe my schwarma roast was thicker. The photos in the article look like the schwarma was narrower than what I wound up with. I think this might work well on a bar-b-que with a rotisserie. sadly, I don't have one. Made it a second time using the same marinade, but with cubes of chicken skewered. It cooked in about 10 minutes cooking time, but didn't taste quite as good as the longer cooking period for the roast.