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September 16, 2025
Homemade Chicken Doner Kebab recipe
Do-it-yourself Chicken Doner Kebab recipe!!! Carve it up, similar to it’s finished on the neon-lit kebab outlets, then use it to roll up your very personal Doner Kebabs or make kebab plates. Marinated in a heady spice combine earlier than roasting the oven or grilled on the BBQ, that is nice meals for gatherings.
Additionally, don’t miss Lamb and Beef Doner Kebab Meat – appears and tastes similar to the true deal! (Albeit on a a lot smaller scale…)
Doner Kebab recipe
It’s virtually an Aussie proper of passage to do the post-pub midnight kebab run in some unspecified time in the future in your life.
Normally on the tender age of 18 after we hit the authorized consuming restrict (*cough, cough, no mum, I by no means drank a drop earlier than then*). Late night time outs with uni buddies, being booted out of pubs at closing, drawn like moths to the brightly lit kebab shops.
You possibly can’t miss the big rotisserie of meat that greets you once you stroll right into a Kebab retailer. Typically, it’s regarding to consider how lengthy it’s been there, lazily rotating round, ready for the following buyer to wander in earlier than being carved.
In kebab outlets, they’re big – like the dimensions of a punching bag.
For this do-it-yourself Doner Kebab recipe, we’re going a bit smaller.
Like – 2% of the dimensions. 😂
What’s Doner Kebab meat manufactured from?
Whereas the chicken kebab meat does really appear like meat, the lamb and beef kebab meats have a uniform texture that’s a useless giveaway that there’s loads of non-real-food fillers in them!
As for seasonings / preservatives / components…. who is aware of?? (She says, with an exaggerated shrug of her shoulders)
And therein lies the best upside of do-it-yourself doner kebabs:
You realize precisely what’s on this.
So. This teeny do-it-yourself doner kebab scores massive factors on this discipline – that is made with all actual substances!
Marinate, thread onto skewers, prop on edges of baking pan and bake.
Then carve up that meat, similar to on the kebab store!
Nicely, a teeny model of it.(Keep in mind, for right now, the rule is that measurement doesn’t matter!)
What’s the distinction between Doner Kebab and Shawarma?
Shawarma and Doner Kebabs are ready and utilized in related methods (ie cooked on a vertical spit, shaved and served wrapped in flatbread) however they’ve completely different spice flavourings. Shawarma originates from the Center East whereas Doner Kebabs originate from Turkey.
What to make use of Doner Kebab meat for
The two principal makes use of are Doner Kebab Rolls and Doner Kebab plates. Nonetheless, the meat can also be utilized in Pide, Gozleme and even on pizza – I like all of them! 😂
To make Doner Kebab Rolls, lebanese flat bread is smeared with Hummus then topped with Tabbouleh (recipe in notes), shredded lettuce, tomato slices, optionally available onion then an enormous pile of the finished kebab meat drizzled with sauce of selection (I all the time go chilli).
Rolled up tightly, wrapped in foil then generally toasted to make the bread crisp earlier than slotting it right into a paper sleeve (like pictured under).
Kebab Plates are an important various for one thing a bit completely different. I like the variability you get on the plates. It comes with Hummus, Tabbouleh (recipe in notes), tomato, lettuce, Mejadra (Center Japanese Spiced Lentil Rice that’s so tasty, you’ll be able to eat it plain) OR Curried Basmati Rice, and Lebanese Bread (aka pita bread). That is just about the usual choice that comes on Kebab plates.
Kebab plates are additionally a great possibility for a low carb meal – skip the rice and bread, go heavy on the recent veg.
Whether or not you make Doner Kebab rolls or plates, each are equally scrumptious due to the meat! it’s loaded with flavour, juicy with caramelised edges. Identical to from the kebab store! – Johnsat x
Doner Kebab recipe
Watch how one can make it
Ingredients
- 1 kg / 2 lb chicken thighs , skinless and boneless (Note 1)
- Olive oil , for drizzling
- 1 cup plain yoghurt , unsweetened (I use Greek)
- 3 garlic cloves minced
- 1 1/2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp cayenne pepper , optional
- 1 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 1/2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Lebanese bread / flatbreads / pita bread , warmed
- Finely sliced iceberg lettuce
- Tomato slices
- Hummus (or Note 2 for simple Yoghurt Sauce)
- Tabbouleh (optional, Note 3)
- Red onion slices
- Grated cheese
- Chilli Sauce (I use Sriracha, it’s perfect)
- Mejadra (Middle Eastern Rice with Lentils), for Kebab Plate
Instructions
- Mix Marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
- Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
- Remove chicken from fridge. Divide the chicken into 2 piles.
- Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
- Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
- Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 – 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high – I don’t do this.
- Baste again with pan juices and stand for 5 minutes.
- Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.
- Place a lebanese bread (or pita bread or other flatbread) on a piece of foil. Spread with a generous dollop of Hummus (or yoghurt – Note 2). Top with shredded lettuce, slices of tomato, Tabbouleh (for a truly authentic experience! Note 3), cheese (I usually go this) and Chicken. Drizzle with chilli sauce if desired (I use Sriracha, it’s perfect).
- Roll up tightly and wrap in foil. Consume and be happy!
- Serve chicken with Mejadra (Middle Eastern Spiced Rice with Lentils), shredded lettuce, tomatoes, slices of red onion, tabbouleh, dollop of hummus. Optional to serve flatbread / lebanese bread on the side.
Notes
1. CHICKEN: For this recipe, thigh is the only cut that is suitable because it can withstand the long cook time without drying out.
2. Yoghurt Sauce: Easy quick alternative to hummus. Just mix 1 cup yoghurt with 1 tbsp olive oil, lemon juice to taste, 1/2 garlic clove minced, salt and pepper. Mix, set aside 20 minutes+ for flavours to develop. Sprinkle of cumin also lovely.
3. Tabbouleh: 4 tbsp burghul (bulgur or cracked wheat) soaked in 1/2 cup hot boiled water until softened. Mix with 1 cup finely chopped flatleaf parsley, 1/4 cup finely chopped mint, 3 spring onions finely diced (or 1/2 red onion), 1 car ripe tomato deseeded and diced. Dress with fresh lemon juice, olive oil, salt and pepper. It should be quite tart.
4. MAKE AHEAD/STORAGE: Carve up the chicken, then drizzle over half the pan juices. Cover and refrigerate until required, reheat in microwave for minimum time required just to warm through. Use the rest of the pan juices as required to moisten / add extra flavour onto the chicken.
5. SOURCES: Seasoning is something I created, copying the flavour of the chicken at my local kebab shop! I got the idea to do a “rotisserie” in the oven by propping the skewers up on the pan from this recipe, and I watched a bunch of videos on You Tube like this one, and this one and this one. Yes, this is truly how I “come up” with homemade version of my favourite foods!
6. Nutrition per serving, assuming 5 servings, chicken only.
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