Doner Kebab recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 - 5 people
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Calories
395 kcal
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Course
Main Course
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Cuisine
Turkish
Doner Kebab recipe
Description
This Doner Kebab recipe prepares boneless, skinless chicken thighs marinated in a yogurt and spice mixture featuring garlic, cumin, paprika, and tomato paste. Marinating for several hours enhances flavor and tenderness. The chicken is folded and skewered, then elevated on a pan to allow even baking and browning in a hot oven. Baking creates slightly charred edges typical of rotisserie doner, with pan juices used to baste and moisten the meat.
The finished chicken works well served in warmed Lebanese, pita, or flatbreads, accompanied by fillings like lettuce, tomato, hummus or yogurt sauce, and chili sauce for heat. Additional side dishes like tabbouleh or Middle Eastern rice can accompany a full meal plate. Leftover cooked meat can be stored and reheated with retained pan juices for moisture.
Variations include making quick yogurt sauce for serving, or preparing the sides in advance. Properly threading chicken pieces close together on skewers helps achieve the traditional stacked kebab appearance and cooking.
Ingredients
- 1 kg / 2 lb chicken thighs , skinless and boneless (Note 1)
- olive oil , for drizzling
Marinade:
- 1 cup PLAIN yogurt unsweetened (I use Greek
- 3 garlic cloves, minced
- 1 1/2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp cayenne pepper , optional
- 1 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 1/2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
For Serving (choose):
- Lebanese bread warmed, or flatbreads, or pita bread
- iceberg lettuce finely sliced
- tomato slices
- hummus (or Note 2 for simple Yoghurt Sauce)
- tabbouleh (optional, Note 3)
- red onion slices
- cheese grated
- chili sauce I use Sriracha, it's perfect
- mejadra (Middle Eastern Rice with Lentils), for Kebab Plate
Instructions
- Mix Marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
- Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
- Remove chicken from fridge. Divide the chicken into 2 piles.
- Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
- Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
- Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.
- Baste again with pan juices and stand for 5 minutes.
- Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.
Doner Kebabs:
- Place a lebanese bread (or pita bread or other flatbread) on a piece of foil. Spread with a generous dollop of Hummus (or yoghurt - Note 2). Top with shredded lettuce, slices of tomato, Tabbouleh (for a truly authentic experience! Note 3), cheese (I usually go this) and Chicken. Drizzle with chilli sauce if desired (I use Sriracha, it's perfect).
- Roll up tightly and wrap in foil. Consume and be happy!
Kebab Plates:
- Serve chicken with Mejadra (Middle Eastern Spiced Rice with Lentils), shredded lettuce, tomatoes, slices of red onion, tabbouleh, dollop of hummus. Optional to serve flatbread / lebanese bread on the side.
Notes
- Chicken thighs are best for this recipe as they stay moist during the long cooking time.
- For a quick yogurt sauce alternative to hummus, mix plain yogurt with olive oil, lemon juice, minced garlic, salt, and pepper; allow to rest for 20+ minutes for flavor development.
- Tabbouleh can be made by soaking bulgur, mixing with fresh parsley, mint, onions, tomato, and dress with lemon juice and olive oil for a refreshing side.
- Leftover chicken can be carved and stored with pan juices in the fridge; reheat gently to retain moisture.
- Using skewers propped on a pan simulates the vertical rotisserie setup, promoting even cooking and browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 250g | |
| Calories | 395cal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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