Cut your chicken (thighs or breasts) into thinner pieces if possible so they stack nicely on the skewers.

Whisk the marinade ingredients in a bowl.

Coat the chicken well, cover, and refrigerate. Minimum 1 hour or ideally overnight.

If using the Amazon stand: choose the spike(s) you’ll use (it comes with 3 removable spikes: 8”, 10”, 12”).

Assemble base and spikes so they’re stable. Make sure the spikes are securely attached.

(Optional) Line the base or tray with foil, lightly oil it to make cleaning easier. The base is designed to catch drippings.

Thread the chicken pieces onto the spike(s). Try to alternate orientation to distribute thickness – e.g. long side, then the other direction, etc.

If you have onion halves or similar (optional), you can put one onion half at the bottom, then stack chicken, then onion or another vegetable at the top to help with moisture and browning. (Some shawarma recipes do this.)

Preheat your oven to 375°F (190°C).

Place the assembled spit with chicken in the oven, standing vertically in its roasting pan or base so drippings go into the tray below.

After about 30 minutes, rotate the spit 90 degrees (if possible) so that the sides get even exposure to the heat. Baste (brush) the outer layers of chicken with drippings to keep them moist. Then continue to cook, rotating and basting every ~30 minutes until done.

Continue roasting another 30-60 minutes or until the outer layers are reasonably browned/charred, and the internal temperature at the thickest part (near the spike) reaches 165°F (74°C).

Remove the chicken from oven, let the meat rest a few minutes.

Slice/shave off the outer cooked layers (vertically from top downward).

Serve in pita or flatbread, add tzatziki or garlic sauce, veggies (tomato, onion, lettuce), pickles etc. Use the drippings / pan juices to drizzle or mix in for extra flavor.