Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into ½-inch thick slices
  • 1 large onion, finely grated
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste (US) / tomato purée (UK)
  • 2 tablespoons plain yogurt (full-fat recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 6-8 pita breads or wraps
  • Toppings of your choice: shredded lettuce, sliced tomatoes, sliced onions, pickled peppers, garlic mayo, chilli sauce, etc.

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add chicken slices and mix well, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Preheat oven to 350°F (175°C). Thread marinated chicken slices onto the skewers, stacking them tightly to form a loaf shape. Wrap the skewers in foil, leaving the top exposed.
  3. Place the foil-wrapped doner in a roasting pan. Roast for 60-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove from oven and let rest for 10 minutes.
  4. Using a sharp knife or electric knife, thinly slice the chicken doner from the loaf. Warm pita breads or wraps. Fill with sliced chicken and your desired toppings. Serve immediately.