Description
Chicken Doner Kebab brings street-style Turkish flavors straight to your kitchen with juicy marinated meat and crispy edges. Wrap this tender goodness in warm flatbread with fresh veggies for a delicious meal that transports your taste buds to Istanbul’s bustling streets.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 4 cloves garlic
- Salt and pepper
Preparation and Supporting Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 1 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 4 pita breads or flatbreads
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup sliced cucumbers
- ¼ cup sliced red onion
- Fresh parsley
Instructions
- Mix 3 tablespoons olive oil, 2 tablespoons yogurt, 2 tablespoons lemon juice, 4 minced garlic cloves, and all dry spices in a large bowl. Whisk until the marinade looks smooth and incorporated.
- Drop 1.5 lbs chicken thighs into the marinade. Massage each piece to ensure complete coverage with the spice mixture.
- Seal the marinating chicken in a container or plastic bag. Refrigerate for at least 1 hour, allowing the spices to penetrate deeply into the meat.
- Prepare the sauce by combining 1 cup yogurt, 2 tablespoons mayonnaise, and 1 tablespoon lemon juice in a small bowl. Stir until creamy and consistent.
- Heat your cooking surface to 400F (200C). Select your preferred method: grilling, oven roasting, or pan-frying.
- Remove chicken from marinade, letting excess liquid drip away. Place the meat on the hot cooking surface.
- Cook chicken for 6-7 minutes per side, ensuring the internal temperature reaches 165F (75C). The exterior should look golden and slightly charred.
- Transfer cooked chicken to a cutting board. Allow it to rest for 5 minutes so the juices redistribute throughout the meat.
- Slice the chicken into thin, uniform strips using a sharp knife.
- Warm your pita bread briefly to enhance its softness and flavor.
- Layer each pita with ¼ cup shredded lettuce, ¼ cup diced tomatoes, 2 tablespoons cucumber, and 1 tablespoon red onion.
- Arrange the sliced chicken over the vegetables. Drizzle 2-3 tablespoons of prepared sauce across the top.
- Fold or roll the pita carefully, securing the filling inside. Sprinkle fresh parsley on top for a bright finish if desired.
Notes
- Marinating overnight dramatically enhances the chicken’s flavor and tenderness, so plan ahead if possible.
- Chicken thighs work best for this recipe because they stay juicier and more flavorful compared to chicken breasts.
- When cooking chicken, always use a meat thermometer to ensure it reaches 165F and prevents undercooking.
- For a gluten-free version, swap pita bread with large lettuce leaves or gluten-free flatbread to accommodate dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 434 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 105 mg