Chicken Shawarma

Chicken thighs marinaded overnight in:

• ¼ cup lemon juice
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 1 cup plain yogurt
• 8 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ginger powder
• ½ teaspoon allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon nutmeg powder
• Salt and pepper to taste

Cooked on a joetisserie on a Kamado Big Joe 3, then taken off the skewer, given a minute or so over direct flame to give a little colour all over and chopped.

Served with:

Spicy pickled red cabbage
Tabbouleh
Zhoug
Labneh

And a sort of Greekish salad.

Bonus picture, some bay leaves harvested from my bay tree, washed and drying for later.