For the marinade
800gskinless and boneless chicken thighs
1unwaxed lemon, zest and juice
4 tbspolive oil
4 clovesgarlic, finely grated or minced
2 tspsmoked paprika
2 tspground cumin
1 tspground coriander
1 tspchilli powder
¼ tspground cinnamon
Zest the lemon and squeeze the juice. Place in a small bowl
Mix all marinade ingedients together with the oil, zest and juice
Trim the chicken of some of the fat and cut in half. Place in a bowl
Pour over the marinade and mix throughly to coat
Marinade at least 3 hours and preferably overnight
To cook the chicken on the rotisserie
Set up a spit rod for rotisserie cooking
Skewer one half of the onion onto the spit rod and press down into the fork
Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another
When all thighs are on the spit, skewer the remaining half of the onion onto the rod and slide the other fork into the halved onion and chicken
Press the chicken together to form one compact roast of meat, centered on the spit rod.
Place in the rotisserie and roast for 30 mins.
Slice off a thin layer of the chicken, catching it in a pan under the spit rod. Keep warm until ready to serve
Continue cooking and shaving the meat off, checking on it every 15-20 minutes
Repeat this process until all the chicken is cooking and shaved off of the rod
You can also use the inner layers of the onions on the end that are softened, but not charred.
Alternatively, to cook the chicken in the oven
Preheat the oven to 220C/200C Fan/Gas 7
Tip the chicken into a shallow roasting tin and make sure all the chicken thighs are lying flat
Roast in the hot oven for 30 minutes, until cooked through and golden on top.
Slice thinly and keep warm.
To make Yoghurt sauce
1 cupgreek yoghurt
1 clovegarlic , crushed
- squeeze of lemon juice
- salt and pepper
Combine the Yoghurt Sauce ingredients in a bowl and mix
Cover and put in the fridge until required (it will last for 3 days in the fridge)
- lettuce (iceberg or cos)
- red onion
- Warmed pita or flatbreads
Thinly slice the raw veg.
Pile chicken and salad into a warmed pita or flatbread, drizzle over garlic sauce and devour
Serve with rice or chips