Chicken Doner Kebab in the Oven

Mix Marinade in a large bowl. Add chicken and mix to coat well.

Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal.
If it will only be 3 hours, add an extra 1/2 tsp salt.

Preheat oven to 425 F.

Choose a pan of a size such that the skewers will stay propped up on the pan walls and the chicken will be elevated off the bottom. Line with foil.

Remove chicken from fridge and divide it into fairly equal piles for the kebabs you are making. If your skewers are fairly sturdy, use one per pile. If they seem too flexible use two held together for each pile.

Take one piece of chicken and thread it onto a skewer, folding as needed.
Repeat with all the chicken in one pile and push it snugly together in the center of the skewer. Repeat the process with your other pile(s).

Prop the kebabs on the edges of the baking pan. Spread any marinade left in your container over the top of the kebabs.

Bake for 35 minutes.

If there is any, spoon the pan juices over the chicken, turn over, spoon over more juices. You may find that the chicken wants to roll back over; just use tongs to turn it over.

Turn the heat up to 450 degrees.

Insert a thermometer into the center of one of the kebabs and cook to 165 degrees F. Double check the temperature with another skewer, and return them to the oven if need be.

Baste again with pan juices, if there is any, and let stand for 5 minutes.

Carving:
Stand the skewers upright and slice meat fairly thinly.

Pour any pan juices over cut meat and serve.

Serving:
Place flatbread on a piece of foil. Spread with a generous dollop of Hummus (Tahini Free included) and/or Yogurt Sauce.

Top with shredded lettuce, slices of tomato, feta, and the chicken.

Roll up and wrap in the foil.