Turkish Doner Kebab Chicken
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. It’s the perfect copycat recipe for Doner Kebabs found throughout Europe.
Servings: 6 people
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 (9x13 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..