Chicken Doner Kebab
Chicken Doner Kebab features a special method for thinly sliced, perfectly seasoned chicken thighs cooked to juicy perfection for an authentic Turkish street-food experience.
Servings: 6
Ingredients
- 2 lb Boneless skinless chicken thighs
- 1 Yellow onion grated
- ¼ cup Olive oil
- 3 cloves Garlic minced
- 3 tbsp Whole milk yogurt
- 1½ tbsp Tomato paste
- 1 tsp Oregano
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 1 tsp Aleppo pepper
To serve
- Pita or sub bread
- Tomatoes
- Pickled cucumbers
- Sumac onion
- Fries
Instructions
- Cut small slits in chicken thighs to help absorb marinade and place them in a bowl
- add in the grated onion, olive oil, garlic, yogurt, tomato paste, oregano, kosher salt, black pepper, and Aleppo pepper.
- Coat chicken thoroughly in marinade.
- Arrange marinated chicken on a piece of plastic wrap, tightly roll into a cylinder, and seal the ends. You might need to use 2 plastic wraps, make sure the marinade is not leaking.
- Freeze for 6 to 8 hours to firm up.
- Once ready to cook, remove it from freezer, and let it sit on the counter for 10 to 15 minutes. Slice the chicken thinly using a sharp knife.
- Heat a pan over medium high heat. Pan-sear the sliced chicken doner in a with a drizzle of olive oil (if needed). Cook for about 1 minute per side. Avoid overcooking to keep the chicken juicy. And void overcrowding the pan otherwise the chicken will start steaming and won't get crispy.
- Serve with pita or lavash, sumac onion and parsley, fries, pickles and tomatoes.
Video
Nutrition
Calories: 280kcal | Carbohydrates: 4g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 565mg | Potassium: 471mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg