Vertical Rotisserie Oven Electric Grill Countertop Oven Shawarma Machine Rotisserie Grill

The appliance does a very good job, it doesn't compare with a large gas rotisserie but for a tabletop unit im very impressed. The key is to prep the meat properly, sliced/pound to 1/4-1/8 inch thick and brush on marinated and build the cone. Take your time and build it evenly pressing down to keep it even and compact. Once you have all the meat on the cone, wrap it tightly in layers of plastic wrap compressing the cone further. 2 hours minimum but as long as you think you need depending on the marinade.From the time i turned on the rotisserie until the first slice(lamb and beef mixed about 4 lb's) was 80 minutes, then it took about 20 minutes to char the meat again. depending on how thick you slice the meat by the third char you should be able to slice all of the meat off of the spit. I put the rotisserie on top of a large sheet pan to catch the meat as I sliced it. Excited to be doing al pastor next

Saw Babbish's Shawarma recipe, and this appears to be the machine he used. To be honest, I didn't know you could get your own little personal rotisserie like this for $89! We were pretty excited to try it out.Awesome. It's nothing fancy or huge, but it does a great job. It will hold about 8-10 chicken thighs worth of shawarma or about a 2-3# gyro loaf; we haven't tried to make kebabs with it yet It takes right around 1 1/2 hours for it to cook, but this turns out the closest thing you will find next to going to a shawarma or gyro place.

I am pleasantly surprised with how well this cooks. It does well with kebabs and with shawarma style meats. The shawarma tends to cook better as it's sturdier in the middle. For a good size shawarma it seemed to take about 1 hr and 45 minutes. Cooked for an hour and then sliced off the outside meat then cooked for another 45 minutes. For kebabs it takes about 1 hour and dried out the chicken a little but still did well with crisping out the outside. I haven't had any issues like other with splatter but I also prepared for it and put some aluminum foil under the machine just in case. Cleaning is easy. The first use is a little confusing for kebabs but once you figure it out (5 mins) then it makes sense.The only negative is the dual spinning (i.e. main rotates and kebabs rotate separately) could be improved. The kebab handles are plastic and the gears for the main unit are metal but not sturdy. Therefore, sometimes you notice the kebab will skip for a half rotation and then start turning again. I am concerned over long usage that maybe this might cause the plastic to break and not be useful. I'll keep an eye on it and update if it does become a problem.Overall I am glad I bought it. I was looking at different options and didn't want to start with a $350 machine that doesn't seem to get great reviews either.

In all honesty you might read some reviews and think that is product is not bad and is worth a try, but no dont waste your money. It goesnt hold a small gyro. Doesnt hold a mid size chicken. The quality is terrible. Parts dont fit together well. Not sturdy enough. Dries out the food. Very hard to clean. And extremely hazardous. My advise is stay away.

It cooks really well. The heat is high enough to do a great job on roast chicken, doner kebab, gyro, meat for tacos al pastor, BUT....it stopped working after seven months. The motor gave out with no warning: one day, it just wouldn't start. No guarantee, and good luck getting it serviced.Really a shame because I've yet to find something this size in this price range that does as good a job. :(

Ok so to start with, this is a must have for any foodie. It is such a great product with some amazing results. It is super handy. Very easy to assemble, store, use, and clean. Ideal for personal use but definitely not for large quantities. The meat turned out amazing....super juicy and full of flavor. Extremely happy with this purchase and would highly recommend it to anyone. It is definitely a steal for the price.

I do like it, it just cooked much slower than expected. Make sure your meat layers aren't too thick. But the meat was so juicy and authentic. Allow at least 2 hours for all the layers of meat to roast. One hour for each meat shaving. I might sear the meat next time first and then cook on this machine!

The media could not be loaded. This is so good at least 10 of my friends in Virginia State will buy it , I should get a gift card of something from this company ... I purchased this machine in hopes to make an authentic middle eastern shawarma (Iraqi Guss) , and it just delivered above the expected results. So far I used it twice, one for chicken shawarma and for a mix of beef and lamb shawarma. I marinate the meat in special sauces and spices for at least 24 hours in the fridge, and put layers of meat stacked on top each other , I tried to make a cylinder shape so it cooked ecevly. Be patient , you will need at least 2.5 to make a first cut, use a sharp saw knife (not regular knife) and slowly saw the meat from up to down. Try to get rid of the marinate excess water before sacking. You can use beef only or a layer of beef and layer of lamb. It’s just amazing.Ahmed