Chicken Shawarma 101 [moved from The Middle East, Southwest Asia and Africa board]
I've recently taken an interest in Middle Eastern food and I've made it my goal to make authentic chicken Schawarma. I've had some really nice Israeli versions and I'd like to get some ideas on how to put together a chicken schawarma tower together. What type of marinade? how long to marinade? how do I put the spit together? how long do I cook on a cone tower? Help me out!