Homemade Chicken Doner Kebab
Who doesn't love a good chicken doner kebab? It's one of the most popular takeaway recipes. But did you know that you can also make this delicious dish yourself? First, marinate the meat so it becomes wonderfully tender and flavorful, and then grill it in the oven (or on the BBQ). Served with pita bread or between a pide (Turkish bread), this recipe is suitable for an easy meal to a party.
Ingredients
- 3 tablespoons Shawarma spice mix
- 1 cup yogurt
- 2 pounds chicken thigh fillet boneless
- 2 tablespoons olive oil
Garnish
- 1 Pide Turkish bread, or 4 small pide buns or pita bread
- 1 red onion in rings
- 2 tomatoes sliced
- 2 cups iceberg lettuce in strips
- 1 cup garlic sauce
Ingredients you need per step are listed below the step in Italic
Instructions
- Make a marinade by mixing the yogurt with half the shoarma spices.3 tablespoons Shawarma spice mix, 1 cup yogurt
- Place the chicken thigh fillet in the marinade and make sure all sides are covered. Leave to marinate in the refrigerator for at least 3 hours (but you can also put the chicken in the marinade a day in advance).2 pounds chicken thigh fillet
- Preheat the oven to
430 °F or 
390 °F. Line a oven dish with aluminum foil. - Grab two skewers and thread the chicken thigh fillet onto the skewers. The skewers can hold about three chicken thighs. Sprinkle the chicken with the rest of the shoarma herbs and place it on the baking dish (the front and back of the skewer 'leans') on the dish's edge.
- Drizzle a tablespoon of olive oil over the meat and place the dish in the oven.2 tablespoons olive oil
- Bake for 35 minutes; remove the baking dish from the oven. Turn the skewers (so the bottom up) and spread a tablespoon of olive oil over the chicken.
- Place back in the oven and bake for 30 minutes.
- Take a sharp knife and cut the chicken meat off the skewers.
- Cut the bread open and divide the lettuce over the bottom. Place the meat on top and garnish with tomato and onion slices.1 Pide, 1 red onion, 2 tomatoes, 2 cups iceberg lettuce
- Spoon the garlic sauce on top and cover with the bread cap.1 cup garlic sauce
- Serve immediately.
NOTES
1. Chicken thighs: Use chicken thighs for this recipe. They are a bit fatter and, therefore, very suitable for baking in the oven without the meat drying out too much. Refrain from replacing it with chicken breast because it dries out too much and is not tasty.
2. Shawarma spices: Taste spicy, spicy, and a little sweet. Often contains cumin, coriander, paprika, garlic, onion, and chili pepper. You can buy it ready-made, but this is a delicious recipe for making shawarma spices yourself.
3. Garlic sauce: my choice on a bread Döner Kebab. But you can also go for chili sauce or tzatziki. I always make my garlic sauce myself, but you can also buy it ready-made.
4. Oven: When you use a conventional oven, set the temperature to 430 °F (ca. 221 °C). In a convection oven, 390 °F (ca. 199 °C) is sufficient.
5. Storage
Be sure to cool and store leftovers as soon as possible.
Be sure to cool and store leftovers as soon as possible.
- Refrigerator: Put the Döner chicken in an airtight container and store it in the fridge for up to 3 days.
- Freezer: You can also store the chicken kebab in a freezer bag or box in the freezer. The meat will then keep for about two months. After that, let it thaw in the refrigerator.
- Reheat: Fry the meat on low heat in a skillet with olive oil. Make sure to heat on low heat; otherwise, the meat will get dry. Let it get hot before serving.
Nutrition
Calories: 733kcal | Carbohydrates: 31g | Protein: 41g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 230mg | Sodium: 3234mg | Fiber: 4g | Sugar: 17g | Vitamin A: 935IU | Vitamin C: 12mg | Iron: 2mg
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