12 boneless skinless chicken thighs
zest and juice of a lemon
1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp onion powder
1 tbsp oregano
2 tsp smoked paprika
big old glug olive oil
large bunch parsley, chopped
pitta bread, dill yogurt sauce and tomato, onion & cucumber salad to serve (see below)
Combine the ingredients for the marinade in a big bowl. Add the chicken and coat in the marinade. Cover and put in the fridge for a few hours.
Push each piece of chicken onto two metal skewers. Push the meat on really tight.
Cook in the oven at 180Cfan/200C for about 50 minutes, turning occasionally, basting with the fatty juices. This can also be cooked on the BBQ.
Check it’s cooked through, remove from the oven, cover with some foil and leave for 20 minutes. Meanwhile make the sauce – combine 2 parts of greek yogurt with one part mayo, add a big handful of chopped dill and season. Make the salad by chopping up some deseeded cucumber, tomato and red onion and adding some lemon juice and seasoning.
To serve, stuff some warmed pitta with sliced chicken, topped with the salad and creamy sauce.
Just like you get in the ‘Happy Doner Kebab House of Happiness’ on the High street, next to the pub.
