Description
This Chicken Doner Kebab recipe features tender, marinated chicken thighs grilled to perfection and served with a creamy yogurt-based doner sauce. Wrapped in warm pita bread and garnished with fresh vegetables and herbs, this dish is a delicious, home-cooked take on the classic Turkish street food favorite, perfect for a flavorful and satisfying meal.
Ingredients
Scale
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)
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
For Serving
- 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, cumin, paprika, coriander, cinnamon (if using), oregano, salt, and pepper to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss well to coat them evenly. Incorporate the optional plain yogurt if desired to enhance tenderness.
- Refrigerate: Cover the bowl and refrigerate for at least 1 hour or up to 6 hours to allow the chicken to absorb the spices and flavors deeply.
- Make the Doner Sauce: In a separate bowl, mix together Greek yogurt, mayonnaise, lemon juice, olive oil, garlic powder, oregano, salt, and pepper until smooth. Taste and adjust seasoning accordingly.
- Chill the Sauce: Refrigerate the prepared sauce until you are ready to serve, allowing the flavors to meld.
- Preheat Grill: Heat your grill or grill pan over medium-high heat. If using a grill pan, lightly oil it to prevent sticking.
- Cook the Chicken: Grill the marinated chicken thighs for 6-8 minutes on each side until cooked through, reaching an internal temperature of 165°F (74°C), and the exterior becomes nicely charred and crispy.
- Rest and Slice Chicken: Remove the chicken from the grill and let it rest for 5 minutes, then slice it into thin strips suitable for wrapping.
- Warm the Wraps: Heat the pita bread or flatbreads in a dry pan for about 30 seconds per side to make them pliable and warm.
- Assemble the Doner Kebab: Lay the warm wraps flat and layer with a generous amount of sliced grilled chicken followed by cucumber, tomato, onion, and optional fresh herbs or pickled vegetables.
- Add Sauce: Drizzle the prepared doner sauce over the fillings to add moisture and flavor.
- Serve: Serve the assembled chicken doner kebabs hot, with extra doner sauce on the side. Optionally, accompany with fries or a light salad for a complete meal.
Notes
- Marinating the chicken for longer (up to 6 hours) enhances flavor and tenderness.
- You can use chicken breasts instead of thighs for a leaner option, but thighs provide juicier results.
- The cinnamon in the marinade is optional but adds a nice depth of warmth to the spice profile.
- Grilling imparts a smoky char that’s characteristic of doner kebabs; alternatively, you can use a grill pan or broiler.
- The doner sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- Feel free to customize toppings and serve with pickled vegetables or olives to suit your taste.
