Could we translate this take-out specialty—traditionally cooked on a spinning live-fire spit—into a recipe suitable for home kitchens?
WHY THIS RECIPE WORKS
This street-cart and take-out staple is made by layering 30 pounds of meat onto a rotating spit and cooking the meat for hours. However, by using the broiler and boneless chicken thighs, we were able to create a home version. The intense he...