Homemade Chicken Doner Kebab recipe!!! Carve it up, just like it’s done at the neon-lit kebab shops, then use it to roll up your very own Doner Kebabs or make kebab plates. Marinated in a heady spice mix before roasting the oven or grilled on the BBQ, this is great food for gatherings.
Also, don’t miss Lamb and Beef Doner Kebab Meat – looks and tastes just like the real deal! (Albeit on a much smaller scale…)
Doner Kebab recipe
It’s practically an Aussie right of passage to do the post-pub midnight kebab run at some point in your life.
Usually at the tender age of 18 when we hit the legal drinking limit (*cough, cough, no mum, I never drank a drop before then*). Late night outs with uni friends, being booted out of pubs at closing, drawn like moths to the brightly lit kebab stores.
You can’t miss the giant rotisserie of meat that greets you when you walk into a Kebab store. Sometimes, it’s concerning to think about how long it’s been there, lazily rotating around, waiting for the next customer to wander in before being carved.
In kebab shops, they are giant – like the size of a punching bag.
For this homemade Doner Kebab recipe, we are going a little smaller.
Like – 2% of the size. 😂
What is Doner Kebab meat made of?
While the chicken kebab meat does actually look like meat, the lamb and beef kebab meats have a uniform texture that’s a dead giveaway that there’s plenty of non-real-food fillers in them!
As for seasonings / preservatives / additives…. who knows?? (She says, with an exaggerated shrug of her shoulders)
And therein lies the greatest upside of homemade doner kebabs:
You know exactly what’s in this.
So. This teeny homemade doner kebab scores big points in this field – you know this is made with all real ingredients!
Marinate, thread onto skewers, prop on edges of baking pan and bake.
Then carve up that meat, just like at the kebab shop!
Well, a teeny version of it.(Remember, for today, the rule is that size doesn’t matter!)
What’s the difference between Doner Kebab and Shawarma?
Shawarma and Doner Kebabs are prepared and used in similar ways (ie cooked on a vertical spit, shaved and served wrapped in flatbread) but they have different spice flavourings. Shawarma originates from the Middle East whereas Doner Kebabs originate from Turkey.
What to use Doner Kebab meat for
The two main uses are Doner Kebab Rolls and Doner Kebab plates. However, the meat is also used in Pide, Gozleme and even on pizza – I love them all! 😂
To make Doner Kebab Rolls, lebanese flat bread is smeared with Hummus then topped with Tabbouleh (recipe in notes), shredded lettuce, tomato slices, optional onion then a big pile of the done kebab meat drizzled with sauce of choice (I always go chilli).
Rolled up tightly, wrapped in foil then sometimes toasted to make the bread crisp before slotting it into a paper sleeve (like pictured below).
Kebab Plates are a great alternative for something a bit different. I love the variety you get on the plates. It comes with Hummus, Tabbouleh (recipe in notes), tomato, lettuce, Mejadra (Middle Eastern Spiced Lentil Rice that’s so tasty, you can eat it plain) OR Curried Basmati Rice, and Lebanese Bread (aka pita bread). This is pretty much the standard selection that comes on Kebab plates.
Kebab plates are also a good option for a low carb meal – skip the rice and bread, go heavy on the fresh veg.
Whether you make Doner Kebab rolls or plates, both are equally delicious because of the meat! it’s loaded with flavour, juicy with caramelised edges. Just like from the kebab shop! – Nagi x
Doner Kebab recipe
Watch how to make it
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Doner Kebab recipe
Ingredients
- 1 kg / 2 lb chicken thighs , skinless and boneless (Note 1)
- Olive oil , for drizzling
Marinade:
- 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
For Serving (choose):
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.
Doner Kebabs:
- 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!
Kebab Plates:
- 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.
Recipe Notes:
Nutrition Information:
Life of Dozer
At the local markets – no dogs allow inside so Dozer gets ditched in the Dog Parking Area!!
IV made this, only I use sour cream and sweet chilly as my sause and put in a sandwich press to crisp the bread like they do at the takeaway shop. And tastes just like it. So good my most favorite thing to eat. I love all your recipes if made so many now.
This is an absolutely fantastic recipe. I’ve ditched the skewers and bake mine in the oven for an hour, turning half way through. So good, thanks Nagi!
Fabulous Pete!! N x
Could you use drumstick fillets instead of thighs for this chicken doner kebab?
Hi Cathy, no worry you need thighs for this one so it doesn’t dry out. N x
Soooo good !
Chicken soo tender and flavoursome. Another good recipe from RecipeTin Eats. I trusted it so much that I served it for guests the first time I made it. Made the lamb kebab too at the event. No regrets
I’m picky with my chicken Doners- I cooked this tonight for my family and wow! It honestly was as good as our local takeaway- outstanding recipe.
Wahoo!!! That’s great to hear Oliver!! N x
Really enjoyed the recipe, so used the leftovers to make another kebab for lunch the next day. Only thing I found different to the recipe was my kebabs did not put out anything like that amount of liquid in the pan… I barely got a spoonful to baste with.
HI Andrew! Was your chicken juicy enough?? So weird if the chicken was juicy but didn’t release any liquid – chicken always releases liquid when it cooks!!! N x
I made this yesterday for my husband as he usually has chicken kebab meat and chips from our local fish and chip shop in England. He was delighted to get the flavours over here in America. My only regret is that I only made half quantities so next time I’ll make more and have some delicious leftovers. I really love all of the substitutions and different ingredients for the different countries, as a Brit living in America at the moment this is really helpful. Thanks again 😊
Since I don’t have metal skewers, do you think I could cook the chicken on a metal cooling rack placed on a sheet tray? It will still allow the juices to drip below and keep the chicken elevated. Thoughts anyone?
Hi Erica, you really need the skewers for this one to thread the meat on and keep it juicy (and carvable) – N x
Hi. Havent cooked yet but wondering about cooking in the instant pot? I did your lamb shawarma in it the other night and it was fabulous. Just not sure what to put in the pot with it and how long?? Any thoughts anyone?
It wont work for this recipe sorry – you need the hot oven to get the caramelisation on the outside. N x
Heaven on a plate. Made this 4 times now, never fails. Better than my local kebab shop.
Do you have a good recipe for the lamb donor ? Every one I’ve tried tastes nothing like the takeout. Thanks.
I don’t just yet Sue! I am in the process of making a lamb Gyros! N x
Can’t wait to try a new recipe Nagi. Thanks 🙂
Do you know anything that could replace the yoghurt in the marinade to make it dairy free? This looks delicious!
Hi Amy, lactose free or coconut yogurt would work well here – N x
Hi, I’m excited to make these, love all of your recipes. What type of cheese do you use?
Thank you!
Hey Nagi! How do I transfer this recipe to steak? I’d like to skewer it the same way, what cooking temp/time would you recommend?
Wow, yum, I made this but used your tandoori chicken marinade, it reminded us of kebabs we used to get back home. This will be a regular for us :).
Made this tonight, absolutely delicious! A hit with the whole family, will definitely make again 👍😀
After moving from Sydney to rural Tassie 10 years ago, I really missed kebabs from Flemington markets. Made your kebabs tonight and they were better than any I have ever had and I’ve eaten a few! This recipe was easy and a taste sensation. Only wish I could get my hands on Lebanese bread here. Thank you Nagi
I made these a few weeks ago and they were amazing! I had so much meat left over as I doubled the recipe, and we made our own version of snack packs for dinner with chips, and loads of BBQ and garlic sauce!
I was wondering how this recipe would work if doing it on a rotisserie rather than the oven?
Yes 100%!! I just don’t have the luxury of one! N x
I love this! Couldn’t get thigh so reluctantly used breast and it was fine! Really love it with a good homemade tzatziki, hot sauce and little cubes of feta! Thank you!
Was looking to do this for a bush camping trip and was wondering if I could put the chicken in the marinade and freeze it till needed?
Hello Nagi
Made this last night and it was wonderful! So much better than our local takeaway. It’s sure to become a regular ‘fakeaway’ in our household. Thank you for sharing.