6 pounds boned and skinned chicken thighs spiced with lemon juice, toasted coriander seeds, cumin seeds, cinnamon stick, black peppercorns, cloves, nutmeg, allspice berries, green cardamom, paprika, turmeric, white pepper, salt, EVOO, Greek Yogurt and garlic paste, threaded onto a vertical skewer and tightly wrapped overnight before cooking over a live fire.
Lamb fat is usually added but I've never been a huge fan of lamb so I added much of the chicken skin to the skewer to render fat as the chicken cooks. Lemon water is in the stainless steel drip pan.
After 3 hours at 325F she's done.
I had planned on making up some Lebanese mountain bread for this but ended up serving it on naan bread with pickled carrot slivers, chopped romaine, tomaahtos and garlicky toum made with a base of Greek yogurt. This was very good and 6lbs of chicken thighs vanished in a couple of minutes.