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!!
Can you make the chicken up and freeze it please Joanne south Wales uk
Uncooked – absolutely. Cooked – yes, that works too but pour over all the pan juices before freezing! 🙂
Thank you so much we tried them last night absolutely beautiful
🙌🏻🙌🏻🙌🏻 N xx ❤️
Thank u soo much
😇
been waiting all week to make this..today is payday! heading up to the store NOW to get all of the goods….I know it is going to be delish…hope its instagram worthy 🙂
Hi 😀 i really must try it 😁😀😀
Panilla from Sweden 😀
Ohhhh I LOVE HEARING THAT HEIDI!!! Hope you love it! N xx
Can’t wait to try your doner kebab platter … thank you so much for sharing your recipes Nagi they are inspiring !!!
You’re welcome Jo! I LOVE the kebab platter, hope you do too! N xx
Yum, Nagi! I make a lot of chicken kebabs—Moroccan, Thai–and chicken Shwarma (using your recipe or Shwarma spices from Israel when I have them) is a frequent meal in our house. Great to have another variation to try. I can tell from the spice mix that this will be a winner so I’d better make a big batch of the spice mix!
Made this last night. Oh,my, was it every good! Mr. Fussy and I loved the flavors, which permeated the chicken even though I only had 3 hours to marinate. Another Nagi winner!!!!
WHOOT WHOOT! 🙌🏻
Shawarma spices! You can get a blend???
Yes, at the Carmel Market in Tel Aviv, and probably in spice markets in other Middle Eastern countries. I also make up big batches of yours when I run out! I beg friends who are going to Israel to bring me back spices. 😉
You certainly get around Marlene!!! 😂 N x
You are the best!!!
❤️
Nagi do you think you could cook your killer chicken gyro like this?
YES!!!!!!!
I love this! We’ve got 5 kebab shops within a one mile radius here in San Diego. It’s our go to when we’re looking for a cheap easy takeout meal. But I have always wondered what’s in the meat. How long does it sit there? Hours, days? I just try not to think about it because the flavor is so good! Anyways, what a great recipe. The boyfriend will be ecstatic if I make this for him 🙂
I hear you Danielle!!! Same thoughts running through my head! N x
Made these tonight! Absolutely delicious! Picky 8 year old, ate it up.
Thank you!!!
That’s so terrific to hear Reshma!!!! Thanks for taking the time to let me know – N x ❤️
Hi Nagi,
I’m on my second batch ☺of these amazing kebabs.
I LOve your recipes XoXo.
That’s again.
Phil from Scotland x
I’m so glad you love these so much Phil!!! N xx
Made this today. The best chicken kebabs ever and healthy too. What a dish! Thanks, Nani.
That’s so great to hear! So pleased to hear you enjoyed this! N xx
Okay, so I get the kebab part of the name even though by the time you eat this, it’s no longer on a skewer. You stumped me on the Doner, though. Is that the Aussie version of a “donair”? I certainly hope so, because if it’s the Aussie version of a Donner, the implications are fairly unpleasant for a meat dish! LOL
Ba ha ha!!! Its just what it’s called 🙂 It’s Turkish / Middle Eastern! N x
YUM! I love this idea! I saw Jamie Oliver do something like this a one of his shows but have completely forgotten about it. This is perfect for summer entertaining! We have a pizza oven and I think it would be great in that!
Must’ve missed that episode!! I feel like I am ALWAYS watching Jamie Oliver cooking shows!!
I think the kebab is definitely a uni right of passage!!! Along with the competition for who can eat the most pickled chillies. (I quite often won that one!)
Although it was my Dad that first introduced me to kebabs! He would buy one late at night from the van in the cinema car park, when he was taking the dog for a walk!!!
I am a messy eater, especially after a beer…many a clubbing top was ruined by a big dollop of hot sauce!! I even went through a stage of ordering kebab meat and chips, to try and avoid the mess. But it really isn’t the same without the slightly chewy bread, hot sauce and garlic sauce. Man my mouth is watering!
Can’t wait to give this a go! I often make a lamb kebab at home, using my pressure cooker to cook the meatloaf style lamb (YUM!!)
But I love your oven roasting method for chicken.
omg sooooooooo good never buying another shop brought kebab again.
Ahhh let’s the honest. YESY YOU WILL! 😂 And so will I!!!
This recipe looks very tempting. A healthier alternative to the traditional greasy lamb kebab.
I’ve got to give you praise Nagi. There have been very few of your recipes I’ve not liked since I began following your blog, not sure how long but it’s a fair while. I don’t know how you do it but you make your recipes enticing and difficult to refuse.
And on to Dozer ….. the dog park is a great idea. I’ve not seen one before. Maybe it’s time to introduce them here in the UK. He didn’t look too happy though being left there when mum is off to the market which means there will be FOOD! Ha, ha.
xx
Thank you Jayne!! As for Dozer – oh he was perfectly fine. Making new friends AND the Dog Parking was right next to the homemade dog treats stand so they were were thoroughly spoiled with free treats!!
Don’t do this to me, Nagi! I looove good kebab way too much and this one looks perfect! Just perfect! 🙂
BRING ON THE KEBAB!!! 😂
bahaha I have SO been there! 2am, absolutely starving just wanting a greasy kebab 😆 our local place used to put chips in the bottom as a little surprise at the end, SO good! until we all got food poisoning! I think I’d be sticking to yours from now on, the 2am kebab days are over!
Yes Georgie that is very nice and a very Middle Eastern way of serving it. We lived and worked for ~ 11 years in various countries in Arab world (Syria, Egypt and Oman) and always liked the “patataas” in the Shoarma.
Stellar recipe Nagi………. Keep it going,
Rein.
THANK YOU REIN!!! N xx
OMG the chips in the kebabs!!! SO GOOD! 😂
Kinds of freaking out that I can now have all of this kebab goodness in the comfort of my own home. SOOOO excited to try these!
But you know what’s in this!!! I was watching YouTube videos and saw hunks of animal fat (that is what it was called!) being layered between each piece of chicken. ???!!!!
Hi Nagi!
In toronto canada we have a similar product that the middle.eastern shops CALL SHAWARMA..and speaking.of life of Dozer he really is well behaved in the Dog Parking lot..if that were LUCA he would be howling his head off and the humane society would be chasing me down in the market 😈..FYI I made the thai chicken eat balls on saturday for my girl friends birthday A BIG HIT everyone knows that I got them. Off.the Internet. From YOU, the site will be getting busy watch out. I added a satay peanut sauce also alongwith your fake it sweet chilli which was very tasty.
Thanks again 👍🍷🐕 (that’s supposed to be luca😂)
Oooh yes! I’ve shared Shawarma too, except it’s not cooked like this on skewers. Oooh, so glad the Thai meatballs were a hit!! Thank you for telling people about my website! PS Give Luca a pat from me! N x