Description
This homemade Chicken Doner Kebab recipe delivers tender, flavorful marinated chicken served with fresh vegetables and creamy sauce. It’s a delicious and easy way to make the classic Turkish dish at home!
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts for leaner meat)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon plain yogurt (optional, for extra tenderness)
For the Doner Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Kebab Assembly:
- 4 pita bread, flatbreads, or wraps
- 1 medium cucumber, sliced
- 1 medium tomato, sliced
- 1 small onion, thinly sliced
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Pickled vegetables or olives (optional, for serving)
Instructions
- Prepare the Chicken Marinade:
- In a bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, coriander, cinnamon (if using), oregano, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. If using yogurt, add it to the mixture for extra tenderness.
- Cover the bowl and refrigerate for at least 1 hour (or up to 6 hours) to allow the flavors to meld.
- Make the Doner Sauce:
- In a separate bowl, combine the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic powder, oregano, salt, and pepper.
- Stir until smooth and well combined. Adjust seasoning to taste.
- Refrigerate the sauce until ready to serve.
- Cook the Chicken:
- Preheat your grill or grill pan over medium-high heat. If using a grill pan, add a little olive oil to prevent sticking.
- Cook the marinated chicken thighs for 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C) and the outside is nicely charred and crispy.
- Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.
- Assemble the Doner Kebab:
- Warm the pita or flatbread wraps in a dry pan for about 30 seconds on each side.
- Layer each wrap with a generous portion of the cooked chicken strips, followed by cucumber, tomato, onion, and any other desired toppings (e.g., fresh parsley, pickled vegetables).
- Drizzle the doner sauce over the top for extra flavor.
- Serve:
- Serve the chicken doner kebabs hot with extra sauce on the side. You can also serve them with a side of fries or a light salad.
Notes
- Chicken Options: You can use chicken breasts if you prefer leaner meat, though thighs are recommended for a juicier, more flavorful kebab.
- Cooking Method: If you don’t have access to a grill, you can also cook the chicken in a skillet or in the oven.
- Sauce Variation: For a spicier sauce, add a bit of sriracha or hot sauce to the yogurt mixture.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish, Mediterranean
Nutrition
- Serving Size: 1 kebab (1 wrap with chicken and toppings)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3 g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg