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Homemade Chicken Doner Kebab: Authentic Flavor At Home

Close-up of a pile of freshly sliced, richly spiced homemade chicken doner kebab meat on a white plate.
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Create restaurant-quality chicken doner kebab filling using a flavorful spice blend and simple oven baking method. This recipe guides you through seasoning, shaping, and serving your own Middle Eastern chicken wrap filling.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 large onion, grated or very finely minced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup plain yogurt (for binding and moisture)
  • 1 tablespoon cornstarch (for binding)

Instructions

  1. Prepare the chicken: Place the chicken thighs between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them into an even thickness, about 1/2 inch thick.
  2. Make the spice mix: In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, oregano, salt, black pepper, and cayenne pepper.
  3. Marinate the chicken: Place the pounded chicken in a large bowl. Add the grated onion, minced garlic, olive oil, yogurt, and the prepared spice mix. Mix everything thoroughly with your hands until every piece of chicken is coated.
  4. Chill: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
  5. Shape the meat: Remove the chicken from the marinade. Sprinkle the cornstarch over the mixture and mix briefly. On a large sheet of heavy-duty aluminum foil, arrange the marinated chicken pieces in a tight, overlapping layer, forming a log shape approximately 3 to 4 inches in diameter.
  6. Wrap tightly: Roll the foil tightly around the chicken log, twisting the ends securely like a candy wrapper to compress the meat. This compression helps mimic the texture of vertical spit meat.
  7. Bake: Preheat your oven to 350°F (175°C). Place the foil-wrapped log directly on a baking sheet. Bake for 1 hour and 15 minutes.
  8. Rest and slice: Carefully remove the log from the oven. Let it rest, still wrapped, for 15 minutes. Unwrap the foil. The meat should be firm. Using a sharp knife, slice the meat very thinly against the grain, mimicking the way doner meat is shaved.
  9. Serve: Reheat the slices briefly in a dry skillet or under the broiler for extra crisp edges if desired. Serve immediately in warm pita bread with your preferred sauces and salad toppings.

Notes

  • For an authentic texture without a vertical spit, you can layer the sliced meat onto a skewer before baking, then wrap that skewer tightly in foil.
  • If you want a richer flavor, substitute half of the chicken thighs with boneless, skinless chicken breast.
  • Make a simple yogurt garlic sauce by mixing 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt.

Nutrition

Find it online: https://cookingzenith.com/homemade-chicken-doner-kebab-recipe/