Homemade chicken doner

Today, it's a bit of a break from garden stuff or beer drinking, so... we're cooking.

There's nothing better at the end of a night out than that greasy kebab and today I guess I craved that taste, minus the night out part and the ensuing hangover. One of my favourites is the chicken doner in naan so I set to do that for dinner this evening.

First, the meat selection. Thighs are the best cut for this as they keep moist and are fuller in flavour than breast. They're a cheaper part of the chicken as well, so double bonus.

I've skinned and boned them, tried to keep the thighs in one piece.

Spiced them; garlic, paprika, ginger, tandoori spice mix and salt. Added a bit of oil to help cover them all.
And now, the fun part start. Like most of you I suppose, I don't really have a rotating meat spit so other means of cooking had to be found.

I used half an onion as a base and stopper + 2 metal skewers to hold the meat.

Aaaand.... it's ready to go in the oven. My oven isn't big enough to cook it upright, so it went suspended horizontally on a baking dish with some water in.

45 minutes later and it's ready to slice up.

It tasted just as good as it looks, or better depending on how good you think the pic looks, heh.

Well... that's it!
Thanks for checking this out!