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!!
Man oh man, this was excellent. We marinated for just under 3 hrs. What a surprisingly simple meal that was just bursting with flavor morsels!
Wow!
I’m pregnant and was craving a kebab big time – felt like it could be a bit dicey to eat a kebab while UTD so I came across this recipe.
It was absolutely spot on! I can’t believe we made that! Great recipe!!!!
Wahoo!!!! That’s great!
A succelent and very fulfilling and tasty kebab when combined with hummus and flat bread. The guests went WOW….you made this? Thanks for sharing Nagi! Will be making it again.
Wahoo! That’s great to hear Jonathan!
The chicken was very delicious and moist and i received many compliments on it, so thanks for this great recipe!
Sounds like you nailed it Simon!
What kind of cheese would you use, feta?
Hi Randall, store bought ones here use shredded tasty but you could use that or feta – whatever you prefer!
EXCELLENT, That is all I can say. Thank you so much for an amazing recipe.
You’re so welcome! I’m so glad you loved it!
SO GOOD! The chicken looked and tasted exactly as the recipe showed. We will definitely be having this again!
Woot! That’s greta Leslie – N x
In the recipe note 3 for Tabbouleh, the recipe calls for “1 car ripe tomato deseeded and diced.” What does that mean please? Thank you!
Sorry Judith, typo – just one large ripe tomato
Hi Nagi, this looks fantastic, i am thinking of making it this saturday, Can this also be done in the slow cooker? exactly the same recipe? obviously it wont have those crisp grilled edges, but it will have the same taste right?
Hi Himal, the golden colour really does give this the true flavour – I haven’t tried it in the slow cooker but i feel the meat would be too tender and would fall apart – N x
Thanks Nagi. I am still going to try it, but use Breast instead of Thigh, i will let you know how i get on!
Hi Nagi, I’ve made this recipe multiple times and it’s always a winner! When we go to a kebab shop my husband always gets chicken, so I make this recipe for him, but I prefer the beef. So I thought I’d ask, do you have a beef version of this recipe? Or can I just swap the chicken for beef, in which case, what cut of meat would you suggest?
Thanks 🙂
I don’t have a beef version just yet – something on my to do list! I’m so glad you love it though – N x
Hi Nagi, I love your recipes as they’ve encouraged and motivated me to regain my inner cooking goddess at age 65! 😊. Just one question about this delicious sounding recipe please… given that I only cook for one, is it suitable to freeze at any stage? Many thanks in advance, Lorraine
Hi Lorraine, I’m so glad you’re loving the recipes! You can adjust the serving size on any of my recipes to calculate a serving for 1 – just hover your mouse over the serving size and drag the scale up or down – N x
Hi Nagi
Your Homemade chicken doner kebab, was delicious.
Thank you for an easy to follow recipe and a lowly dinner <3
PS. Thank you for using both cups/ml's and C/F, that makes life so much easier for a Dane 😉
Thanks so much Lise!
The chicken in this is amazing!!!
Quick tip for anyone who has an airfryer – don’t bother skewering just place whole chicken fillets in airfryer and cook at 200 degrees for 20 mins (flip half way through). Then just slice thinly for your kebab – this way you get max char and it’s super easy 😘
I’m so glad you loved it Alison!!!
Nagi, you are the champ! As weird as it is, the awesome döner has almost no presence in the USA. with this recipe, the only other thing i is a Warsteiner to be in a really good place!
This is amazing. Who needs takeout! Having some of the family over tomorrow for this delicious food. Thank you for the recipe!
You’re so welcome Kate, I’m so glad you love it!
Had this tonight was great. Will definitely do again
Wahoo, that’s great Leanne!
Excellent. Thank you! I have been through a lot of recipes and this one is a firm favourite. I cook this on the bbq and make a shredded red and white cabbage salad and serve in pittas or flatbreads with garlic sauce and a simple spicy roasted red pepper and tomato salsa in pittas. The chicken is the star though.
Sounds divine Radus!
This was great!
Thanks Karen!
Oh Nagi, another amazing recipe. It’s getting to the point that my husband is asking ‘is it Nagi’s?’ whenever I spring something amazing on him. He’s just said, if they sold this in kebab shops, he would buy it.
I’m so glad you both love it Michelle!
i made this and its amazing we will never buy a takeaway kebab again tyvm x
You’re so welcome Tracey!!