Description
This homemade chicken doner kebab is a flavorful Turkish-inspired dish made with marinated chicken thighs roasted until juicy and tender. Served in pita with sauces and salad, it’s an easy way to enjoy takeout-style kebab at home.
Ingredients
1 kg chicken thighs, skinless and boneless
5 tbsp yogurt
2 tbsp tomato puree
½ lemon, juiced
2 tbsp olive oil
4 garlic cloves, crushed
2 tsp ground coriander
1 tsp hot paprika
1 tsp cayenne pepper
2 tbsp ground cumin
1 ¼ tsp salt
½ tsp black pepper
1 onion, quartered
Instructions
- Soak wooden skewers in water for 30 minutes.
- Preheat the oven to 200°C/400°F and line a baking tray with foil. Drizzle with olive oil and place quartered onions on the tray.
- Flatten chicken thighs slightly by bashing with a rolling pin under plastic wrap.
- In a bowl, mix yogurt, tomato puree, olive oil, lemon juice, garlic, coriander, cumin, paprika, cayenne, salt, and pepper. Reserve ¼ of the marinade for serving.
- Coat chicken thoroughly in the marinade.
- Thread chicken thighs onto soaked skewers, folding if necessary.
- Place skewers on top of onion chunks to prevent sticking and bake for 35–40 minutes, until fully cooked (internal temp 74°C/165°F).
- Slice the cooked chicken thinly and serve with pita, garlic sauce, chili sauce, and salad.
Notes
Chicken thighs stay juicier than breast, but breast can be used for a leaner option.
For deeper flavor, marinate overnight.
Can also be grilled on a barbecue for smoky flavor.
Store leftovers in fridge up to 3 days or freeze for 2 months.
Reheat gently in a skillet to keep meat juicy.
- Prep Time: 7 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg
