Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare yet tastes just like restaurant-style kebab. The marinade makes the chicken flavorful, tender, and juicy, while the baking method keeps everything simple. I also like that I can prepare it ahead of time and cook it fresh when needed. It’s perfect for dinner with family or as a meal to share with friends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 kg chicken thighs skinless and boneless
5 tablespoon yogurt
2 tablespoon tomato puree
½ lemon juice
2 tablespoon olive oil
4 garlic crushed
2 teaspoon ground coriander
1 teaspoon hot paprika
1 teaspoon cayenne
2 tablespoon cumin
1 ¼ teaspoon salt
½ black pepper
1 onion
Directions
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I soak the skewers in water for 30 minutes while preparing the marinade.
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I preheat the oven to 200C/400F and line a baking tray with foil. I add a splash of olive oil, chop the onion into quarters, and place them on the tray.
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I flatten the chicken thighs slightly by bashing them with a rolling pin under plastic wrap.
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In a mixing bowl, I combine yogurt, tomato puree, olive oil, lemon juice, garlic, coriander, cumin, hot paprika, cayenne, salt, and black pepper. I set aside a quarter of the marinade for serving.
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I coat the chicken thoroughly in the marinade.
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I push the chicken thighs onto the soaked skewers, folding them if needed.
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I place the skewers on top of the onion chunks so the meat doesn’t stick to the tray. I bake for 35–40 minutes or until cooked through.
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Once done, I slice the kebab into thin shavings and serve with pita bread, garlic sauce, and salad.
Servings and Timing
This recipe serves 4 people. Prep time takes about 7 minutes, and cooking takes 35–40 minutes, making the total time around 42 minutes.
Variations
I sometimes swap the chicken thighs for chicken breast if I want a leaner version, though thighs stay juicier. For extra spice, I add more cayenne or chili flakes. I also enjoy marinating the chicken overnight for deeper flavor. If I want a grilled version, I cook the skewers on a barbecue instead of baking them.
Storage/Reheating
I store leftover chicken doner in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet on medium heat so the chicken stays juicy. I avoid the microwave when possible, as it can dry out the meat. For longer storage, I freeze portions for up to 2 months and thaw them in the fridge overnight before reheating.
FAQs
Can I make this chicken doner ahead of time?
Yes, I often marinate the chicken the night before and cook it the next day for the best flavor.
Can I grill this instead of baking?
Yes, I like grilling it on a barbecue or stovetop grill pan for a smoky flavor.
What cut of chicken works best?
I use boneless, skinless chicken thighs because they stay juicy, but chicken breast also works.
Do I need to soak wooden skewers?
Yes, soaking prevents them from burning in the oven or on the grill.
Can I make it dairy-free?
Yes, I replace the yogurt with a dairy-free alternative like coconut yogurt.
What sauces go well with chicken doner?
I usually serve it with garlic sauce, chili sauce, or a simple yogurt-based dressing.
Can I serve this without bread?
Yes, I sometimes serve it with rice, bulgur, or a big salad instead of pita.
How do I know the chicken is fully cooked?
I check that the internal temperature reaches 165F (74C) and that the juices run clear.
Can I freeze marinated chicken before cooking?
Yes, I freeze it in the marinade and defrost it in the fridge before baking or grilling.
What sides go well with chicken doner?
I like serving it with fries, roasted vegetables, tabbouleh, or a fresh cucumber salad.
Conclusion
This homemade chicken doner kebab is a flavorful, easy way to enjoy a takeout favorite at home. I love how tender and spiced the chicken turns out, and it pairs beautifully with fresh bread, sauces, and salad. Whether I bake it for a family dinner or grill it for a weekend meal, it’s always a hit.
