Description
This Chicken Doner Kebab recipe brings the authentic Middle Eastern street food experience to your kitchen. Tender, marinated chicken thighs are infused with a blend of spices, yogurt, and garlic, then roasted to perfection until slightly charred and juicy. Served in warm pita or flatbread with fresh parsley, red onion slices, and your choice of sauces, it’s a flavorful and satisfying main course perfect for any meal.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons white vinegar or lemon juice
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
For Serving
- 1 medium onion, sliced (optional for layering)
- Fresh parsley, for garnish
- Red onion slices, for garnish
- Pita bread or flatbread
Instructions
- Prepare the Marinade: In a large bowl, whisk together the plain Greek yogurt, olive oil, white vinegar or lemon juice, tomato paste, minced garlic, ground cumin, smoked paprika, ground coriander, ground cinnamon, salt, black pepper, and cayenne pepper if using. This blend infuses the chicken with layers of aromatic flavors.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade mixture. Use your hands or a spoon to coat each piece evenly with the marinade. Cover the bowl tightly and refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil to catch drippings and ease cleanup, or prepare a rotisserie-style spit if using one.
- Arrange the Chicken: Stack the marinated chicken thighs tightly on the foil-lined baking tray for even roasting, or skewer them vertically on the rotisserie spit for a classic doner style. Optionally, layer sliced onion beneath or on top for extra flavor.
- Roast the Chicken: Place the tray or rotisserie into the preheated oven. Roast the chicken for 45 to 55 minutes until the meat is fully cooked through, tender, and has developed a slightly charred edge, indicating caramelized spices and caramelized exterior.
- Rest and Slice: Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute, keeping the meat moist. Then, thinly slice the chicken against the grain for tender, easy-to-eat pieces.
- Serve: Serve the sliced chicken hot in pita bread or flatbread. Garnish with fresh parsley and red onion slices. Pair with your favorite sauces such as garlic sauce, tahini, or yogurt dressing for an authentic doner kebab experience.
Notes
- You can grill the marinated chicken instead of roasting to add a smoky flavor typical of street doner kebabs.
- Serve with garlic sauce, tahini, or a simple yogurt dressing to complement the spices.
- For a dairy-free version, replace yogurt with a suitable non-dairy yogurt alternative.
- Ensure the chicken is cooked through to avoid any risk of foodborne illness.
- Adjust cayenne pepper according to your preferred spice level.
