Wash the chicken pieces well, remove the bones, and use a meat mallet to pound them thin. Grate an onion over the chicken, sprinkle with a pinch of salt and black pepper, and set aside.

In a large bowl, combine all the spices, yogurt, lemon zest, and lemon juice. Mix well.

Place the chicken in a baking dish and pour the marinade over it. Toss the chicken to coat evenly, cover with plastic wrap, and refrigerate overnight or for at least 2 hours.

Cut a large potato in half and stick wooden skewers (for kebabs) into one half to hold them upright.

Thread the marinated chicken pieces onto the skewers, placing a piece of lamb fat between layers for extra flavor and tenderness.

Place the other half of the potato at the top of the skewers to secure them. Set the skewers upright in a baking dish and bake in a preheated oven at 390°F (200°C) for 1 to 1.5 hours, or until the chicken is cooked through and golden. You can add a little water to the baking dish to prevent burning.

Once cooked, slice the chicken and serve in sandwiches with your favorite bread. (You can use shawarma bread; see my previous recipe for homemade shawarma bread.) Add your preferred toppings.

Serve with salad, tahini sauce, ketchup, mayonnaise, and French fries.