Shawarma

200 g skinned, chopped plum tomatoes (tinned)

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tbsp herb infused vinegar

1 clove of garlic

crushed

2 tbsp olive oil

1 tsp salt

1 tsp dried oregano

1 tsp mild paprika powder

½ tsp ginger powder

1 pinch of nutmeg

1.2 kg chicken thighs

skin and bones removed

Purée all the ingredients in a measuring jug and then transfer to a large mixing bowl.

Toss the chicken in the marinade. Cover and leave to marinate overnight in the refrigerator.

Remove the chicken from the marinade and scrape off any excess marinade. Thread the chicken thighs on the prepared rotisserie spit and secure with the fork.

Line the baking tray with baking paper. Put the rotisserie spit with frame in the top and the baking tray in the bottom shelf position. Insert the food probe into the rotisserie spit and connect it to the cooking space.

Cook on grill setting 3 (high) at a food probe temperature of 72 °C (for about 1 hour).

(Pre-)heat space to level 3 with Grill