Description
This Chicken Doner Kebab recipe offers a flavorful and juicy twist on the classic Middle Eastern street food. Marinated in a blend of aromatic spices and grilled to perfection, the chicken is served wrapped in warm pita bread with fresh vegetables and a creamy doner sauce. Perfect for a quick weeknight dinner or a casual gathering, this recipe combines tender grilled chicken with vibrant and tangy accompaniments for a delicious and satisfying meal.
Ingredients
For the Chicken Marinade
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts for leaner meat)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon plain yogurt (optional, for extra tenderness)
For the Doner Sauce
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
To Serve
- 4 pita bread, flatbreads, or wraps
- 1 medium cucumber, sliced
- 1 medium tomato, sliced
- 1 small onion, thinly sliced
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Pickled vegetables or olives (optional, for serving)
Instructions
- Prepare the Chicken Marinade: In a bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, coriander, cinnamon (if using), oregano, salt, and pepper to create the marinade base.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss thoroughly to coat all pieces evenly. For extra tenderness, incorporate 1 tablespoon of plain yogurt into the marinade mixture.
- Chill the Chicken: Cover the bowl and refrigerate for at least 1 hour or up to 6 hours to allow the flavors to fully develop and tenderize the meat.
- Make the Doner Sauce: In a separate bowl, mix together the plain Greek yogurt, mayonnaise, lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper until smooth and well combined.
- Adjust Seasoning of Sauce: Taste the sauce and adjust salt, pepper, or lemon juice as needed for the desired flavor balance, then refrigerate until ready to serve.
- Preheat Grill or Grill Pan: Prepare your grill or a grill pan over medium-high heat; if using a grill pan, lightly oil it to prevent sticking.
- Cook the Chicken: Place the marinated chicken thighs on the grill and cook for 6-8 minutes per side, ensuring the internal temperature reaches 165°F (74°C). The chicken should be charred and crispy on the outside.
- Rest and Slice the Chicken: Remove the cooked chicken from heat and let it rest for 5 minutes to retain juices, then slice into thin strips suitable for wrapping.
- Warm the Pita or Flatbreads: Heat the pita breads or wraps in a dry pan for about 30 seconds on each side until warm and pliable.
- Assemble the Doner Kebab: Lay out each warmed pita, layer generously with sliced chicken, then add cucumber, tomato, onion, and optional toppings like parsley or pickled vegetables.
- Drizzle with Doner Sauce: Spoon the prepared doner sauce over the fillings to enhance flavor and moisture.
- Serve: Serve the kebabs hot, accompanied by extra sauce on the side, and optionally alongside fries or a light salad for a complete meal.
Notes
- Using chicken breasts instead of thighs will result in leaner kebabs but may be slightly less juicy.
- Marinating the chicken longer (up to 6 hours) improves flavor and tenderness.
- The doner sauce can be prepared a day ahead and stored in the refrigerator for convenience.
- For added authenticity, serve with pickled vegetables like turnips or olives.
- Heating the pita bread prevents cracking and makes wrapping easier.
- You can substitute the grill method with oven broiling if a grill is not available, cooking until charred and cooked through.
