Homemade Chicken Doner

Grate the onion on a fine grater and press out the juice well into a bowl. Add the yogurt, tomato paste, minced garlic, paprika, cumin, black pepper, salt and 2 tbsp oil; mix until smooth.

Cut the chicken thigh fillet and chicken breast fillet into thin flat pieces, lightly pound them, and coat thoroughly with the marinade. Cover and refrigerate for at least 3 hours.

Arrange the marinated chicken pieces overlapping on parchment paper, roll tightly into a log, wrap in a second layer of parchment, and freeze for at least 12 hours.

Take the log out of the freezer 1 hour before cooking: it should still be firm but easy to cut with a knife. Remove the parchment and slice the log as thinly as possible.

Heat the remaining oil in a large skillet over high heat. Cook the chicken in batches, without overlapping the pieces, for 3–4 minutes per side, until fully cooked and browned at the edges.

Cut the red onion into thin half-rings, and slice the tomato and cucumbers. Warm the lavash on a dry skillet for 20–30 seconds per side.

On each warm lavash, place the hot chicken, red onion, tomato and cucumbers. Fold the edges of the lavash tightly around the filling and serve the doner immediately.