Description
This Chicken Doner Recipe brings the rich, savory taste of Turkish street food to your home kitchen with spiced, yogurt-marinated chicken roasted to perfection.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, oregano, salt, pepper, and red pepper flakes to form a marinade.
- Add chicken thighs and coat well. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat oven to 425°F (220°C) or preheat grill. Thread marinated chicken tightly onto skewers.
- Roast or grill for 35–40 minutes, turning occasionally, until golden and slightly charred.
- Rest the chicken for a few minutes, then slice thinly. Serve on flatbreads or as desired.
Notes
- Garnish with parsley, tomatoes, sliced onions, and garlic or yogurt sauce.
- Pair with salad, tabbouleh, rice pilaf, or seasoned potato wedges.
- Create a wrap bar or serve chicken in salad bowls or mini pitas.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in a skillet or 350°F oven, covered to retain moisture.
- Substitute chicken breast if desired, but monitor to prevent drying.
- Char under broiler for added smokiness if not grilling.
- Vegetarian version: use marinated mushrooms or tofu.
- Prep marinade ahead of time and refrigerate up to 3 days.
- Use traditional pita, Turkish flatbread, or any favorite flatbread.
