Shawarma platter from Amazon.
I used 2 lbs chicken thighs, plus a few breasts I had taken out of the freezer… I’d stick to just 2 lb of chicken though because I had way too much and it took longer to cook. Marinated in olive oil, juice from one lemon, 4 oz Greek yogurt, then cinnamon, cumin, onion powder, paprika, salt, allspice, turmeric, and 4 minced garlic cloves. (Any shawarma marinade should work if you need measurements for this) I cooked indirect in my Kamado grill at about 400-425 but finished in the oven since it started raining.
Toum: peel about one head of garlic. I usually crush it under a knife to get the skin off; either do this amor slice down middle, and if there are any greens stems remove then. Place in food processor with a pinch of salt and half a lemons juice and start it running til it gets to a pasty substance. Add 1/4 cup vegetable oil at a time (total 1 cup) while running food processor and let it run for 10-15 min, or until it becomes fully emulsified and will get kinda fluffy. You may want to add a little bit more oil if it’s too garlicky - this stuff is potent.