Step 1

Remove the skin from the chicken thighs and set it aside. Remove the bones and save for stock (optional). Add the chicken skin to a pot over low heat. Render out the fat until the chicken skin is crisp. Pour the fat into a jar and save.

Step 2

Mix the spices together.

Step 3

Add the boneless chicken thighs to a large baking sheet. Sprinkle salt evenly on both sides. Sprinkle the doner seasoning over both sides as well. Place in the freezer for at least 2 hours or overnight.

Step 4

Pull the thighs out of the freezer. Using a sharp knife, carefully slice the thighs as thin as possible. Depending on the sharpness of the knife the shavings should be almost translucent. Continue until every chicken thigh is sliced and place back on the baking sheet. Let freeze for 1 hour before transferring to container or freezer bag. The shavings can be cooked from frozen.

Step 5

To cook, add the chicken fat (or oil) to a griddle pan over high heat. Once hot, add a serving of the shaved chicken straight from the freezer. Blast on high heat on one side until browned. There should be enough residual heat to completely cook the chicken through without flipping. Use for doner, over salad, or with rice.

Step 6

Set a bowl over a scale. Add the mayo, yogurt, and salt. Combine the remaining ingredients and mix well.

Step 7

Transfer to an airtight container and refrigerate for at least 1 hour or overnight.

Step 8

Set a bowl over a scale and combine the ingredients. Mix well.

Step 9

Transfer to an airtight container and refrigerate for at least 1 hour or overnight.

Step 10

Slice all the vegetables very thinly.

Step 11

For the cabbage, add a sprinkle of salt, lemon juice and drizzle of oil. Let sit for 45 minutes.

Step 12

Serve on top of the meat with the doner.