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Chicken Doner Kebab
5 from 10 votes

Chicken Doner Kebab

Chicken Doner Kebab uses marinated chicken breast blended with spices, yogurt, and tomato paste, formed into a log and frozen to allow thin slicing. It’s cooked in a skillet to develop a slightly charred exterior. Served in pita or wraps with a garlic-yogurt sauce, lettuce, tomato, onion, hummus, and olive oil, it recreates the flavors of popular street food in a home-friendly method.

Prep Time
15 mins
Cook Time
15 mins
Freezing time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6
Calories: 598 kcal
Course: Lunch, Dinner
Cuisine: Middle Eastern, Turkish

Ingredients

Chicken
  • 2 pounds chicken breast boneless and skinless
  • 1 tablespoon tomato paste
  • ¼ cup PLAIN yogurt
  • 1 small onion grated
  • 1 tablespoon soy sauce low sodium
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper ground
  • 1 teaspoon curry powder
  • 2 teaspoons cumin ground
  • 2 teaspoons paprika sweet
  • 1 teaspoon ground coriander
Yogurt Sauce
  • 1 cup PLAIN yogurt
  • 3 cloves garlic minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon za'atar
  • 1 teaspoon oregano
To Serve
  • olive oil
  • 6 pita bread or lebanese wraps
  • 1 cup lettuce finely shredded
  • ½ cup hummus
  • 2 tomato sliced
  • ½ red onion thinly sliced

Instructions

    Cup of Yum
  1. Add all the chicken ingredients to a bowl and mix everything well, making sure all chicken is fully coated.
  2. Place the chicken on a large piece of plastic wrap and cover it up, rolling the ends tightly, so that it forms an even log. Place the log in the freezer for at least 3 to 4 hours.
  3. In a bowl combine all the yogurt sauce ingredients together, whisk well and refrigerate until ready to use.
  4. Open the chicken wrap and slice off thin slices of chicken. If you find it too hard to slice, let the meat sit at room temperature for a few minutes until it's easier to slice.
  5. Heat a large skillet over medium-high heat and add about 1 tablespoon of olive oil. Add pieces of chicken to the hot skillet to cook. Cook for about 3 to 5 minutes or until the chicken is cooked through and looks almost charred. Repeat with remaining ingredients.
  6. Assemble doners by placing a pita bread on a piece of foil then topping it with yogurt sauce or hummus, some chicken, a drizzle of olive oil, lettuce, tomatoes and red onions.

Notes

  • Freeze the tightly wrapped marinated chicken log for at least 3 hours to enable thin slicing; skipping this step affects the recipe outcome.
  • Prepare the yogurt sauce immediately after marinating the chicken to let the flavors meld well in the fridge.
  • Assemble the wraps only when ready to eat to avoid sogginess; leftovers of cooked chicken keep well refrigerated or frozen, but assembled wraps do not.

Nutrition Information

Serving 1serving Calories 598kcal (30%) Carbohydrates 43g (14%) Protein 45g (90%) Fat 28g (43%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Trans Fat 0.02g (1%) Cholesterol 99mg (33%) Sodium 1080mg (45%) Potassium 969mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 845IU (17%) Vitamin C 13mg (14%) Calcium 143mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 598

% Daily Value*

Serving 1serving
Calories 598kcal 30%
Carbohydrates 43g 14%
Protein 45g 90%
Fat 28g 43%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 0.02g 1%
Cholesterol 99mg 33%
Sodium 1080mg 45%
Potassium 969mg 21%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 845IU 17%
Vitamin C 13mg 14%
Calcium 143mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.