Turkish Doner Kebab Chicken smells so amazing as it is grilling in your kitchen or on the grill outside. The marinated meat is so tender and full of flavor. Serve it in a sandwich bun or a wrap, combined with garlic hummus, tzatziki, and a kebab salad of cabbage, lettuce, cucumbers, red onion, and tomatoes.…
Turkish Doner Kebab Chicken
While living in and traveling through Europe, a common fast-food meal was at a Doner Kebab Shop. It was easy to get in and out fast, was good on the budget, and felt healthy as it was served with plenty of fresh cabbage, lettuce, cucumbers, red onions and tomatoes. This delicacy was a favorite of ours and I really miss this particular food in the US.
When I came across the Homemade Doner Kebab (https://www.recipetineats.com/homemade-chicken-doner-kebab/) recipe on recipetineats.com, I was ready to try it. The how-to photos on this post are amazing as well! I changed up her recipe by using chicken breasts instead of thighs. I still skewered the chicken by creating waves of meat instead of rolling it up and it worked perfectly! When I sliced the meat thin, I actually took the meat off the skewer and just sliced it on my cutting board.
The recipe suggests marinating the meat for at least 3 hours, but preferred is 24 hours. I highly recommend 24 hours. The flavor of the meat is so deeply nuanced by the marinade. I say—the longer the better!
Ingredients for Doner Kebab Chicken:
- Boneless, skinless chicken breasts or thighs
Marinade:
- Plain Greek yogurt
- Spices: Minced garlic, Coriander, Cumin, Smoked paprika, Cayenne pepper, Onion powder, Black pepper, Kosher salt
- Tomato paste
- Fresh-squeezed lemon juice
- Olive oil
How to Make Doner Kebab Chicken:
- Mix marinade all together. Add chicken and marinade to resealable bag. Marinate in refrigerator for 3 hours, but preferably 24 hours.
- Heat oven to 450° F (232° C) and prepare baking pan with walls (9×13 cake pan) by lining completely with aluminum foil.
- Roll or fold chicken breasts and skewer with two skewers. Prop up on sides of baking pan so chicken does not touch the pan.
- Bake at 450° F (232° C) for 30-35 minutes or until golden and charred slightly. Remove from oven. Turn over and drizzle with juices from the pan.
- Continue to cook for another 20-30 minutes. Remove from oven and baste again with juices from the pan. Let stand for 5 minutes.
- Remove chicken from skewers and slice thin.
This is the final post for my Mediterranean recipes collection: Garlic Everything Bagel Hummus, Tzatziki Sauce, Mediterranean Kebab Salad, Grilled Naan, Air Fryer Falafel. Enjoy!
–Kim
Turkish Doner Kebab Chicken
Equipment
- 4 long metal skewers
Ingredients
- (recipe based on recipetineats.com)
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade:
- 1 cup plain Greek yogurt
- 3 teaspoons minced garlic
- 1 ½ teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper optional
- 1 ½ teaspoons onion powder
- ½ teaspoon black pepper
- 1 ½ Tablespoons tomato paste
- 1 ½ teaspoons kosher salt
- 1 Tablespoon fresh-squeezed lemon juice
- 2 Tablespoons olive oil
Instructions
- Mix marinade all together. Add chicken and marinade to resealable bag. Marinate in refrigerator for 3 hours, but preferably 24 hours.
- Heat oven to 450° F (232° C) and prepare baking pan with walls (9×13 cake pan) by lining completely with aluminum foil.
- Roll or fold chicken breasts and skewer with two skewers. Prop up on sides of baking pan so chicken does not touch the pan.
- Bake at 450° F (232° C) for 30-35 minutes or until golden and charred slightly. Remove from oven. Turn over and drizzle with juices from the pan.
- Continue to cook for another 20-30 minutes. Broil slightly if needed for a charred look. Remove from oven and baste again with juices from the pan. Let stand for 5 minutes.
- Remove chicken from skewers and slice thin.
- Serve with naan or flatbread and garlic hummus sauce or tzatziki sauce and fresh cabbage, lettuce, cucumbers, red onions, and tomatoes..
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