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Classic Chicken Doner Kebab
Traditional dish · Turkish
A traditional Chicken Doner Kebab featuring thinly sliced, marinated chicken stacked and roasted on a vertical spit, served with fresh vegetables and sauces in flatbread.
Ingredients
- Chicken thighs, boneless, skinless1.5 kg
- Yogurt, plain200g
- Garlic, minced4 cloves
- Lemon juice2 tbsp
- Olive oil3 tbsp
- Cumin powder1 tbsp
- Paprika1 tbsp
- Oregano, dried1 tsp
- Salt1.5 tsp
- Black pepper1 tsp
- Flatbread (Pita or Lavash)4 large
- Lettuce, shredded1 head
- Tomatoes, sliced2 large
- Onions, thinly sliced1 large
- Cucumber, sliced1 large
- Garlic sauce (Tzatziki or similar)to taste
- Chili sauce (optional)to taste
Steps
- 1
Slice chicken thighs into thin, bite-sized pieces.
- 2
In a large bowl, combine yogurt, minced garlic, lemon juice, olive oil, cumin, paprika, oregano, salt, and pepper. Mix well.
- 3
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 4
Preheat your oven to 200°C (400°F). If you have a vertical rotisserie, prepare it according to manufacturer instructions. Otherwise, thread the marinated chicken pieces tightly onto metal skewers, forming a compact log.
- 5
Roast the chicken log in the oven (or on the rotisserie) until cooked through and slightly charred on the outside. This can take 1-1.5 hours, depending on the method. Allow it to rest for 10-15 minutes.
- 6
Thinly shave the roasted chicken from the log or skewers.
- 7
Warm the flatbreads slightly.
- 8
Assemble the doner: spread a layer of garlic sauce on the flatbread, then top with a generous portion of shaved chicken, shredded lettuce, sliced tomatoes, onions, and cucumber.
- 9
Drizzle with more sauce and chili sauce if desired. Fold or roll the flatbread to serve.
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