• Wash and trim some of the extra fat off of the Chicken Thighs.. pat dry
• In a medium bowl, combine the Yogurt or Sour Cream and all the seasonings, lemon juice, tomato paste, salt and pepper and garlic. Mix it well.
• I found it easiest to put the chicken thighs in a gallon sized zip-lock bag... then add the the yogurt marinade. Zip the bag shut, then knead the bag to completely coat the chicken.
• Set the plastic bag on a dish, then put in the refrigerator for at least 8 hours.
• When you are ready to cook....
• Take the chicken thighs out of the bag. Roll each one up into a semi-tight roll, and secure onto 2 skewers. Add one or 2 other rolled up thighs to the skewers.

In the oven-

• Preheat oven to 450 degrees.
• Line a baking pan with foil (for ease of cleaning)
• Set the skewered thighs across the edges of the pan... so that they are held slightly above the pan bottom
• Drizzle with the Olive Oil
• Roast for 30 minutes
• Then spoon some of the drippings over the chicken... flip the skewer over... spoon with more drippings... then Roast for another 10 - 15 min.

On the Grill-

• Pre-heat your grill... If you are using a gas grill, only heat half of the grill. If you are using coal, move the coals to one side.
• When the grill is hot, oil the grill, then put the chicken on NOT DIRECTLY OVER THE FIRE!
• Cook 15 min... flip... 15 more... flip... then 10 more.
• Remove from the grill.

To Serve-

• Slice the chicken thighs the long way (parallel to the skewer).
• You can add more drippings to the pile of meat.
• Serve in a Pita with tomato, onion, hummus, hot sauce, tzatziki... I find it easiest to warm the Pita in the oven, lay it on a piece of foil, then load it up and wrap the foil up to hold it together.
• Alternatively, build a salad with the Chicken Döner meat on top. Or serve with an assortment of side dishes.