Description
This Chicken Doner Kebab recipe features tender marinated chicken thighs grilled to perfection and served with a creamy yogurt-based sauce, fresh vegetables, and warm pita bread. Perfect for a flavorful and satisfying meal inspired by traditional Middle Eastern street food.
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
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 olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground coriander, cinnamon if using, dried oregano, salt, and pepper. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade bowl and toss to coat them evenly. If using yogurt, add it now for extra tenderness. Cover and refrigerate for at least 1 hour, up to 6 hours, to allow flavors to meld.
- Make the Doner Sauce: In a separate bowl, combine plain Greek yogurt, mayonnaise, lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper. Stir until smooth and well combined. Refrigerate until ready to serve.
- Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill pan if used to prevent sticking. Grill the marinated chicken thighs for 6-8 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is charred and crispy.
- Rest and Slice Chicken: Once cooked, allow chicken to rest for 5 minutes. Then slice into thin strips suitable for wraps.
- Warm the Bread: Heat the pita bread or flatbreads in a dry pan, about 30 seconds on each side, until warm and pliable.
- Assemble the Doner Kebab: Layer the warm bread with generous portions of sliced chicken, cucumber, tomato, onion, and optional garnish such as fresh parsley or pickled vegetables.
- Finish with Sauce and Serve: Drizzle the yogurt-based doner sauce over the fillings. Serve the kebabs hot with extra sauce on the side, alongside fries or a light salad if desired.
Notes
- For leaner meat, use chicken breasts instead of thighs, but thighs provide juicier results.
- Marinating the chicken overnight can deepen the flavors even more.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can customize toppings by adding pickled vegetables, olives, or fresh herbs according to preference.
- The yogurt in the marinade helps tenderize the chicken, but it’s optional if you prefer a lighter marinade.
