why make this recipe
Doner Kebab is a popular dish that brings the flavors of Middle Eastern cuisine right to your kitchen. It’s delicious, flavorful, and offers a great way to enjoy tender chicken mixed with spices and served with fresh veggies. Not only is it easy to make, but you can also customize it with your favorite sides. This recipe provides a perfect blend of taste and convenience, making it a great choice for a casual dinner or a gathering with friends.
how to make Doner Kebab
Ingredients :
- 1 kg / 2 lb chicken thighs, skinless and boneless (Note 1)
- Olive oil, for drizzling
- 1 cup plain yoghurt, unsweetened (I use Greek)
- 3 garlic cloves, minced
- 1 1/2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp cayenne pepper, optional
- 1 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 1/2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Lebanese bread / flatbreads / pita bread, warmed
- Finely sliced iceberg lettuce
- Tomato slices
- Hummus (or Note 2 for simple Yoghurt Sauce)
- Tabbouleh (optional, Note 3)
- Red onion slices
- Grated cheese
- Chilli Sauce (I use Sriracha, it’s perfect)
- Mejadra (Middle Eastern Rice with Lentils), for Kebab Plate
Directions :
- Mix marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours; 24 hours is ideal. If only marinating for 3 hours, add an extra 1/2 tsp salt.
- Preheat the oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan that is the right size so the skewers will stay propped up on the sides of the pan, keeping the chicken elevated. Line it with foil.
- Remove chicken from the fridge and divide it into 2 piles.
- Take one piece of chicken, fold it in half, then thread it onto two skewers. Repeat until both skewers are full, pushing the chicken together snugly.
- Prop the skewers on the edges of the baking pan and drizzle with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits.
- Spoon the pan juices over the chicken. Then, turn the skewers, drizzle with oil, and bake for an additional 20 minutes (or 25–30 minutes if you are using larger thighs).
- If you want more color, you can switch to grill/broil for a few minutes on high.
- Baste again with pan juices and let it stand for 5 minutes.
- To carve, stand the skewers upright or at an angle, and slice the meat fairly thinly. Use it to make Doner Kebabs or Kebab Plates.
how to serve Doner Kebab
Serve Doner Kebabs wrapped in warmed Lebanese bread, flatbreads, or pita bread. Add finely sliced lettuce, tomato slices, hummus, and any other toppings you like, such as tabbouleh or red onion. Drizzle with chili sauce for an extra kick.
how to store Doner Kebab
Once cooked and cooled, you can store the chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven.
tips to make Doner Kebab
- Marinate the chicken overnight for the best flavor and tenderness.
- Experiment with spices to find your favorite combination.
- If you have leftover chicken, you can use it in salads, wraps, or over rice.
variation
You can use beef or lamb instead of chicken in this recipe for a different taste. Vegetarian options, such as grilled vegetables or falafel, can also be used for a meatless version.
FAQs
1. Can I marinate the chicken for longer?
Yes, you can marinate the chicken for up to 24 hours. This will enhance the flavor.
2. What if I don’t have skewers?
You can bake the chicken pieces directly in the pan without skewers, but they won’t have the same shape.
3. Can I use different bread types?
Absolutely! You can use any type of flatbread, pita, or even a tortilla. Choose what you enjoy the most!
Doner Kebab
Ingredients
For the marinade
- 1 kg chicken thighs, skinless and boneless (Note 1)
- Olive oil, for drizzling
- 1 cup plain yoghurt, unsweetened I use Greek
- 3 cloves garlic, minced
- 1.5 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp cayenne pepper optional
- 1.5 tsp onion powder
- 0.5 tsp black pepper
- 2.5 tbsp tomato paste
- 1.5 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
For serving
- Lebanese bread / flatbreads / pita bread, warmed
- Finely sliced iceberg lettuce
- Tomato slices
- Hummus (or Note 2 for simple Yoghurt Sauce)
- Tabbouleh optional, Note 3
- Red onion slices
- Grated cheese
- Chili Sauce (I use Sriracha, it's perfect)
- Mejadra (Middle Eastern Rice with Lentils), for Kebab Plate
Instructions
Preparation
- Mix marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours; 24 hours is ideal. If only marinating for 3 hours, add an extra 1/2 tsp salt.
Cooking
- Preheat the oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan that is the right size so the skewers will stay propped up on the sides of the pan, keeping the chicken elevated. Line it with foil.
- Remove chicken from the fridge and divide it into 2 piles.
- Take one piece of chicken, fold it in half, then thread it onto two skewers. Repeat until both skewers are full, pushing the chicken together snugly.
- Prop the skewers on the edges of the baking pan and drizzle with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits.
- Spoon the pan juices over the chicken. Then, turn the skewers, drizzle with oil, and bake for an additional 20 minutes (or 25–30 minutes if you are using larger thighs).
- If you want more color, you can switch to grill/broil for a few minutes on high.
- Baste again with pan juices and let it stand for 5 minutes.
- To carve, stand the skewers upright or at an angle, and slice the meat fairly thinly. Use it to make Doner Kebabs or Kebab Plates.