Description
This Chicken Doner Kebab recipe features tender, marinated chicken thighs grilled to perfection and served with a flavorful yogurt-based doner sauce, fresh vegetables, and warm pita bread. Inspired by traditional Turkish street food, this easy-to-make kebab delivers a delicious combination of spices, juicy chicken, and creamy sauce that makes for a perfect lunch or dinner option.
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
To Serve
- 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, ground cumin, ground paprika, ground coriander, ground cinnamon (if using), dried oregano, salt, and pepper. Mix well to form the marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade bowl and toss to coat thoroughly. If you want extra tenderness, add the plain yogurt at this stage. Cover the bowl and refrigerate for at least 1 hour or up to 6 hours to allow the flavors to develop.
- Make the Doner Sauce: In a separate bowl, combine the plain Greek yogurt, mayonnaise, lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper. Stir until the sauce is smooth and well blended. Adjust seasoning to your taste and refrigerate until serving time.
- Cook the Chicken: Preheat a grill or grill pan over medium-high heat. If using a grill pan, brush it lightly with olive oil to prevent sticking. Cook the marinated chicken thighs for 6-8 minutes per side until they are fully cooked and reach an internal temperature of 165°F (74°C), and have a nicely charred and crispy exterior.
- Rest and Slice the Chicken: Remove the chicken from the heat and let it rest for 5 minutes to retain its juices. Then slice the chicken into thin strips suitable for filling the wraps.
- Warm the Bread: Heat the pita bread or flatbread wraps in a dry pan for about 30 seconds on each side until warm and pliable.
- Assemble the Doner Kebabs: Lay each warm wrap flat and layer with a generous amount of the sliced chicken, followed by slices of cucumber, tomato, and onion. Add any optional toppings such as chopped fresh parsley or pickled vegetables. Drizzle the prepared doner sauce over the fillings for extra flavor.
- Serve: Serve the chicken doner kebabs immediately while hot, accompanied by extra doner sauce on the side. Optionally serve with fries or a light salad to complete the meal.
Notes
- Marinating the chicken longer (up to 6 hours) enhances the flavor and tenderness.
- Using chicken thighs gives a juicier and more flavorful result compared to breasts.
- Ground cinnamon is optional but adds a subtle warm spice that is characteristic of traditional doner kebabs.
- You can substitute the grill with a grill pan or broiler if a grill is not available.
- To make this recipe leaner, use chicken breasts and omit the mayonnaise in the sauce or substitute with low-fat yogurt.
- Serve with pickled vegetables or olives for authentic Turkish flavors.
