Homemade Chicken Doner Kebab
Spiced yogurt-marinated chicken is baked on skewers, sliced thinly, and served in flatbread rolls or as kebab plates.
By Cookin' Kitchen
- Total: 1 hour 15 minutes
- Makes: 4 people
Recipe
Homemade Chicken Doner Kebab
Spiced yogurt-marinated chicken is baked on skewers, sliced thinly, and served in flatbread rolls or as kebab plates.
Cookin' · https://cookin.club/recipes/homemade-chicken-doner-kebab
- Prep
- 20 minutes
- Cook
- 55 minutes
- Total
- 1 hour 15 minutes
- Makes
- 4 people
Ingredients
For 4 people
Chicken
Marinade
For serving
Equipment
- Large bowl
- Oven
- Baking pan
- Aluminum foil
- Long metal skewers
Instructions
Roast and carve the chicken
Step 1: Mix the marinade ingredients in a large bowl. Add the chicken and mix to coat well. Cover and marinate in the fridge for at least 3 hours; 24 hours is ideal. If marinating for only 3 hours, add an extra 1/2 teaspoon of salt.
Step 2: Preheat the oven to 220°C / 430°F (200°C fan-forced).
Step 3: Choose a pan large enough for the skewers to rest on its edges, with the chicken elevated above the pan base. Line the pan with foil.
Step 4: Remove the chicken from the fridge and divide it into 2 piles. Fold each piece of chicken in half and thread it onto two skewers. Continue, pushing the pieces snugly together. Repeat with the other skewer.
Step 5: Rest the two skewers on the edges of the baking pan. Drizzle the chicken with oil.
Step 6: Bake for 35 minutes, or until the surface is golden with some charred spots. Spoon the pan juices over the chicken. Turn the chicken, drizzle with oil, and bake for another 20 minutes. For more colour, grill or broil on high for a few minutes.
Step 7: Baste the chicken again with the pan juices and let it stand for 5 minutes.
Step 8: Stand the skewers upright or at an angle, then slice the meat fairly thinly. Use it for doner kebabs or kebab plates.
Make doner kebab rolls
Step 9: Place Lebanese bread, pita bread, or another flatbread on a piece of foil. Spread with a generous dollop of hummus or yoghurt sauce. Top with shredded lettuce, tomato slices, tabbouleh, cheese, and chicken. Add chilli sauce if desired.
Step 10: Roll up tightly and wrap in foil.
Make kebab plates
Step 11: Serve the chicken with Mejadra, shredded lettuce, tomatoes, red onion, tabbouleh, and a dollop of hummus. Flatbread or Lebanese bread can be served on the side.
Notes
Ingredient and make-ahead notes
Use chicken thighs for this long cooking time; chicken breast is described as too lean and likely to dry out. For a quick alternative to hummus, mix 1 cup yoghurt with 1 tablespoon olive oil, lemon juice to taste, 1/2 minced garlic clove, salt, and pepper. Set aside for at least 20 minutes; a sprinkle of cumin is also suggested.
To make the tabbouleh, soak 4 tablespoons burghul (bulgur or cracked wheat) in 1/2 cup hot boiled water until softened. Mix with 1 cup finely chopped flatleaf parsley, 1/4 cup finely chopped mint, 3 finely diced spring onions (or 1/2 red onion), and 1 cored and diced ripe tomato. Dress with fresh lemon juice, olive oil, salt, and pepper; it should be quite tart.
For make-ahead storage, carve the chicken, drizzle it with half the pan juices, cover, and refrigerate. Reheat only until warmed through, using the remaining pan juices to moisten the chicken and add flavour.
Nutrition per person
- Calories
- 395 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Yogurt and spices give these chicken thighs a bold marinade before they’re baked on skewers, basted with pan juices, and sliced thinly. Serve the chicken wrapped in flatbread with hummus and fresh toppings, or make a kebab plate with rice and vegetables.
Marinate for at least 3 hours; 24 hours is ideal. If you marinate for only 3 hours, add an extra 1/2 teaspoon of salt.
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