In a large bowl, mix the chicken and marinade ingredients and set in the refrigerator at least 4 hours, up to overnight.
- 10 pounds Boneless, Skinless Chicken Thighs
- 1/2 cup Berbere Spice Blend or Ras el Hanout
- 2 tablespoons Cumin
- 1 teaspoon Sumac
- 2 teaspoons Aleppo Pepper
- Zest of 1 Lemon (do not add lemon juice to the marinade)
- 2-3 glugs of Extra Virgin Olive Oil (not too much or it will drip and burn on the grill)
- 6 cloves Garlic (chopped)
- 1 Red Onion (chopped)
- 3 tablespoons Kosher Salt
- 2 tablespoons Fresh Ground Pepper
In a bowl, mix the white sauce ingredients and set in the refrigerator to incorporate, at least one hour to overnight. Will keep for two weeks in the refrigerator.
- 2 cups Plain Greek Yogurt or Sour Cream
- 8 cloves Garlic (chopped)
- Zest of 2 Lemons
- Juice of 2 Lemons
- 1/2 cup Berbere Spice Blend
- 1 tablespoon Sumac
- 1 tablespoon Cumin
- 2 tablespoons Kosher Salt
- Fresh cracked Black Pepper to taste
Day of cook, set up Kamado Joe JoeTisserie with coals banked up to the back of the grill to 350°F. Add wood blocks of your choice for optional smoke.
Skewer chicken thighs to the JoeTisserie spit, rotating chicken as you go to have a relatively even cylinder of meat.
Compress the chicken with your tines as tight as possible and screw them down very tight.
Add spit to the JoeTisserie and start your spin. Be sure to monitor pit temperature so that you do not exceed 400°F.
Using a sharp knife or electric carver, cut chicken into thin strips standing up off the grill as it hits 165°F internal temperature. This is usually done at the one-hour mark (for the crispy bits that stick out), 1:30 mark (slice thinly down to the tines and retighten them) and at the 2:30 mark (can take the chicken off and slice on cutting board). Be sure to check chicken temperature with a meat thermometer.
Top chicken with fresh squeezed lemon juice.
To assemble the sandwich, top Naan with white sauce, chicken strips and chopped tomato, cucumber, and onion mixture.