Step 1: Marinate the Chicken
Grate the garlic or crush it using a garlic press. In a large bowl, combine the garlic, Greek yogurt, olive oil, tomato paste, lemon juice, cumin, smoked paprika, chili powder, sumac, dried onion, salt, and black pepper.
Slice the chicken thighs and chicken breasts into thinner pieces. Coat the meat thoroughly in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavour.
Step 2: Prepare the Lavash Dough
Mix the yeast with warm water and sugar. Add the flour, salt, and olive oil, then knead until a smooth and elastic dough forms. Cover and let rise for 30–40 minutes.
Divide the dough into 8 equal portions and shape them into balls. Let them rest for another 30 minutes.
Lightly flour your work surface and roll each dough ball into a thin flatbread.
Preheat a pizza stone on the grill to 250–300°C (480–570°F). Reduce the burners beneath the stone to medium heat. Bake each lavash for 1–2 minutes until lightly charred with air bubbles forming on the surface.
Stack the cooked lavash breads and immediately cover them with a clean kitchen towel. Lightly mist with water to maintain softness and flexibility. Wrap in the towel and loosely cover with foil or store in a sealed container.
Step 3: Grill the Chicken Doner Kebab
Cut the onion in half and place one half onto the rotisserie spit. Thread the marinated chicken tightly onto the spit. Finish with the second onion half and secure everything firmly with rotisserie forks.
Remove the grill grates and preheat the grill to 180–200°C (355–390°F). Turn off the lower burners and leave only the rotisserie burner on. Place a roasting pan filled with water or another flavourful liquid underneath. You can also add onion slices and fresh herbs to the pan for extra aroma.
Install the rotisserie spit and start the motor. Grill for approximately 60–75 minutes. As the outer layers become golden and crispy, shave off the cooked meat and continue grilling the remaining layers.
Tip: If you have a larger grill or are cooking in cold weather, you may need to turn on the side burners to maintain temperature. Monitor the heat closely throughout cooking.
Step 4: Serve
Briefly warm the lavash bread on the grill grate or flat-top griddle for a few seconds on each side to restore its softness and flexibility.
Fill the warm lavash with freshly shaved chicken doner meat, vegetables, and your favourite yogurt or garlic sauce. Wrap into a kebab or serve open-faced.
