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!!
Thank you so much for this recipe, it’s absolutely delicious!
You’re so welcome Julie ❤️
Hi Nag
How long can the thighs marinate , it’s been 24 hours but due to circumstances can’t cook them for 2 more days.
Hi Jim – pop it in the freezer if you can, that will stop the marinating process 🙂 Then just defrost before use – marinade might split but won’t affect flavour! N x
I cooked this for Sunday dinner for my wife. The tast so gooooood! and she also loved it. The problem is my wife now asking me to be in charge of Sunday dinner! L.O.L.
You’ve done it now Toshi! Looks like Sunday’s are your domain!
I made this for lunch today and my husband raved about it! The chicken was awesome just on it’s own – so much flavour! I’m now wandering if I serve the chicken as part of a main course, what sides I would serve it with…
Thanks so much for the recipe 🙂
Hi Jo, I’m so glad you loved it! I have a picture in the blog of a “kebab plate” – I’d definitely serve tabbouleh or chick pea salad, hummus, flat bread, Mejadra – there are so many options!
So good Nagi! I’m a classy girl so I piled mine on top of cheesy chips to make my own ‘snack pack’ haha! All the taste but not dripping in grease or made with the crappest chicken ever. Beautiful <3
Sounds divine Amy!
Hey Nagi, have tried all your recipes and they are all a hit!! I have done the.doner kebabs in the oven as well. However, wanted to check if I can pant fry them and how long per side? It is already marinading tonight 😀
Nagi I made this last summer and it was a big hit, making it again this year. I loved it so much, I put the dry spices in jars and printed recipe & instructions as gift tags for gifts for colleagues. They’ve all since been kebab converts!
Woah that’s such a great idea Shaz, I’m going to use that!
This chicken was perfect for home made halal snack packs ☺️
Tried and loved it. Making it again for friends Saturday. Awesome and easy.
Wahoo! They’ll be forever friends with this recipe
Hi Nagi, i’m not the biggest fan of chicken and was wondering if I could make this recipe using lamb instead? Are there any changes that I would need to make? 🙂
Hi Crissie, I would think you could, I haven’t tried yet to be honest!
Amazing recipe. The kids and husband and even neighbours loved it.
My kids love it even my picky eaters
Winning! That’s great Deborah – N x
Cooked this on the BBQ, similar temp, no skewers. Taste was excellent but yogurt insulated the meat, forced a longer cook, and chicken dried out and got tough.
Hi Jeff, sorry to hear your chicken dried out – sounds like it may of overcooked. You can always use a meat thermometer if you’re unsure if it’s cooked through. – N x
Absolutely delicious! Followed your recipe and tasted virtually like the one from the takeaway. Spot on! Thanks for the recipe and will try others soon
That’s awesome Pardeep, thanks so much for the feedback ❤️
Really yummy recipe, a tiny bit spicy for my fussiest eater but still a very successful meal we’ll cook again. Loved the cooking technique too, easy to clean up!
I’m so glad you loved it Veronica! If it’s too spicy, just omit the cayenne pepper (you can always add chilli on your kebab after if you want to spice things up) ☺️
HI can I do this in a slow cooker?
Hi Dee, you really need to get the colour on the chicken for this recipe, you just won’t get the same result in a slow cooker unfortunately!
Fantastic and easy to make, I used breast meat as that is all I had but after marinating 24 hrs it was still quite juicy.
Fast to cook as well.
I’m so glad it was still juicy! ❤️
I will Definately Try it.
I just order Mini Donar Kebab Machine from Alibaba.
So, I will come back with my Donar Kebab 🙂
Thanks
I hope you try it and love it!
i had these almost every day when i visited Bulgaria. This is the best recipe i’ve seen to make them back home!
Hope you get a chance to try it Alex!
Thankyou so much for this recipe! It is my absolute favorite we make it once a week now.
So glad you love this so much Amy!!! I actually made this on the weekend!! 🙂 N x