To make the traditional Middle Eastern shawarma sandwich, marinated pieces of meat are pressed, stacked on a vertical rotisserie and cooked slowly. The juicy cooked meat is then shaved off and made into a sandwich with yogurt, tomatoes and lettuce. I improvised by stacking my chicken vertically on a skewer and simply placing it directly on the grill. Yield is 6 servings.
Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
Add the chicken thighs and toss to coat.
Cover with plastic and marinate in the refrigerator for four hours.
Preheat the barbecue on medium.
Remove the chicken from the marinade, shaking off any excess.
Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
Season the chicken thighs and put them on the grill.
Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.
In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
Refrigerate, covered in plastic until ready to use.
Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.