In a large bowl combine 200 g Greek yogurt, 2 tbs olive oil, 1 tbs white vinegar, minced garlic, grated onion and all spices (2 tsp paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp oregano, 0.25 tsp cinnamon, 0.25 tsp allspice, 1.5 tsp salt, 0.75 tsp black pepper and optional 0.25 tsp cayenne). Mix until a smooth paste forms.

Marinate the chicken

Trim excess fat from 1 kg boneless chicken thighs and pat dry. Add the thighs to the marinade and toss to coat each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to develop flavor.

Cooking / Finishing

Remove marinated chicken from refrigerator 20 minutes before cooking to come closer to room temperature.

Cook on grill or stovetop

Option A - Grill: Preheat grill to medium-high (about 200–220°C). Thread thighs onto skewers or place directly on the grill grates. Brush with a little neutral oil and grill 4–6 minutes per side until charred at the edges and internal temperature reaches 75°C. Option B - Stovetop: Heat a large heavy skillet or griddle over medium-high heat and add 2 tbs neutral oil. When shimmering, add chicken pieces in a single layer (work in batches if needed). Cook 5–7 minutes per side until deep golden and cooked through (75°C internal).

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into strips resembling doner shavings. If you want crisper edges, return sliced pieces to the hot pan for 1–2 minutes to brown slightly.

Toast bread (optional)

Melt 1 tbs butter in a skillet over medium heat and warm each pita 30–45 seconds per side until lightly toasted, or warm directly over grill for a few seconds.

Assembly / Sauce

If making garlic yogurt sauce: whisk together 200 g Greek yogurt, 2 tbs mayonnaise, 1 tbs lemon juice, 1 minced garlic clove, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Adjust salt and lemon to taste.

To assemble each doner: open a warm pita or lay flatbread on a plate. Spread about 2 tbs garlic sauce (or toum) over the bread. Add a generous handful (about 100–150 g) of shredded romaine, 2–3 slices of tomato, a few rings of red onion, and some pickled cucumbers. Top with a portion of the sliced chicken (about 200–250 g per sandwich). Sprinkle with chopped parsley and drizzle hot sauce if desired.

Fold or roll the pita around the filling and wrap in foil or parchment for 1–2 minutes to let flavors meld. Serve immediately with extra sauce on the side.