Chicken Doner Kabobs

Slice chicken thighs into very thin pieces, about 1/8-inch thick. If the chicken has extra fat, trim some of it off, but leave some for flavor and moisture.

Place the thin chicken slices into a resealable plastic bag. Place another resealable bag on top and use a meat tenderizer to pound the chicken until it is very thin and flat.

Transfer the pounded chicken to a large bowl. Add all the marinade ingredients: olive oil, ground coriander, ground cumin, smoked paprika, cayenne pepper, salt, black pepper, garlic paste, tomato paste, and lemon juice. Mix thoroughly with your hands, ensuring every piece of chicken is coated. This process helps to infuse the flavor deep into the meat.

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.

Take half an onion and cut it in half. Skewer one half onto the rotisserie spit, flat side down, to act as a base and keep the stack stable.

Begin stacking the marinated chicken pieces onto the skewer, one piece at a time. Lay each piece as flat as possible, overlapping them slightly. Try to build the stack evenly around the onion base, alternating sides to create a balanced cone shape.

Once the chicken is stacked, place the other half of the onion on top of the skewer to secure the stack. Gently press down to compact the chicken and ensure it's stable.

Prepare your grill for indirect heat. Place lump charcoal in a basket on one side of the grill and light it. Once the coals are glowing and covered with ash, place the rotisserie motor in position.

Carefully mount the skewer with the chicken stack onto the rotisserie motor. Ensure it is securely in place and balanced.

Turn on the rotisserie motor and close the grill lid. Cook for approximately 90 minutes, or until the chicken is cooked through and has a nice browned exterior. The internal temperature should reach 165°F (74°C).

Periodically check the chicken for doneness. You want the outer layers to be nicely browned and slightly crispy, while the inside remains juicy.

In a small bowl, combine 1 cup of plain non-fat yogurt, 1 tablespoon of cumin, 2 tablespoons of lemon juice, 1 clove of minced garlic, salt, and pepper. Stir until well combined.

Once the chicken is cooked and slightly cooled, use a sharp knife to carefully shave off thin slices from the outside of the stack. You can also use kitchen shears for smaller pieces.

Warm the pita bread on the grill or a flat top until soft and pliable.

Spread a generous amount of the yogurt sauce onto the warm pita bread. Top with shredded lettuce, sliced tomatoes, and a generous portion of the shaved doner chicken.

Fold the pita bread to create a wrap or taco. Serve immediately and enjoy!