Ross's Chicken Doner Kebab
1kg Chicken Thighs, boneless and skinless
150g Greek or Greek Style Yogurt
1 tbsp Paprika
1 tbsp Ground Cumin
1/4 tsp Cayenne Pepper or Kashmiri Chilli
4 Garlic Cloves
Juice of 1 Lemon
3 tbsp (45ml) Olive Oil
1/2 tsp Freshly Ground Black Pepper
3 tsp Oregano
Optional: 1 swede, peeled and chopped in half to use as a base
Blitz the shallot and garlic cloves in a small food processor or a nutri-bullet style blender.
Mix all of the ingredients together in a bowl and marinade overnight in the fridge - the longer the better.
Take a big chunk out of a swede (e.g. chop it in half) to use as the base. Stick the skewers into the swede to point straight up (if using wooden skewers, soak in water for 30 minutes first).
Stack the chicken thighs onto the skewers, alternating the directions of the thighs. Pour any leftover marinade on top.
Cook for 1 hr 45 minutes at 180°C, or anywhere between 1 hour & 30 minutes to 2 hours.
Once cooked, either shave pieces off using a knife (as shown in the photo), or cut it all up and pan fry the pieces when you want them!