I’m sharing my Chicken Doner Kebab, built around a spiced yogurt marinade and simple oven baking on skewers, then carved for serving in wraps, sandwiches or on a plate with rice and salad.

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I know it sounds ambitious but I make Chicken Doner Kebab at home all the time and it comes out tender and juicy. I swear the trick is using boneless skinless chicken thighs with a plain full fat yogurt based marinade that punches right through and wakes the meat up.

This Turkish Chicken Kebab Recipe nails that tangy, spiced street food vibe without the cart, and yeah it feels almost illegal how close it gets. You can pile it into flatbreads with shredded lettuce and tomatoes or spoon it over a plate for a messy, irresistible dinner.

Ingredients

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Chicken thighs: rich in protein and iron, juicy when cooked, good for muscle repair.
Yogurt: creamy tang add moisture and tenderizes, gives calcium and live cultures.
Garlic: punches up flavor and aroma has antioxidants and immune supporting compounds.
Onion: adds sweet sharpness when cooked, provides fiber and natural sugars for balance.
Sweet paprika: gives warm color and mild sweetness, mild antioxidants, not spicy usually.
Cumin: earthy aroma that deepens savor, small amount aids digestion.
Lemon: brightens and balances richness with citrusy acid, adds vitamin C.
Olive oil: helps brown edges and carry flavors, provides heart healthy fats.
Parsley: fresh herb that brightens, adds micro nutrients and a clean finish.

Ingredient Quantities

1 kg boneless skinless chicken thighs trimmed and cut into thin strips (about 2.2 lb)

1 cup plain full fat yogurt (240 ml)

2 tbsp olive oil plus 1 tbsp extra for brushing

1 tbsp fresh lemon juice

3 garlic cloves minced

1 small onion finely grated or pureed (about 1/2 cup)

1 tbsp tomato paste (optional)

1/2 tsp baking powder

1 1/2 tsp fine salt

1 tbsp sweet paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1 tsp Aleppo pepper or crushed red pepper flakes (adjust to taste)

1/2 tsp ground black pepper

1/2 tsp sugar (optional, helps balance acidity)

Skewers, metal or wooden

For serving: 4 flatbreads or pitas

For serving: 1 cup shredded lettuce, 2 tomatoes thinly sliced, 1 small red onion thinly sliced

For serving: handful fresh parsley and 2 lemon wedges

Optional garlic yogurt sauce: 1/2 cup plain yogurt, 1 small garlic clove minced, pinch salt, 1 tsp lemon juice

How to Make this

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1. Trim and slice 1 kg boneless skinless chicken thighs into thin strips, then mix the marinade: 1 cup plain full fat yogurt, 2 tbsp olive oil, 1 tbsp fresh lemon juice, 3 minced garlic cloves, 1 small grated onion (about 1/2 cup), 1 tbsp tomato paste if using, 1/2 tsp baking powder, 1 1/2 tsp fine salt, 1 tbsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1 tsp Aleppo pepper or crushed red pepper flakes, 1/2 tsp ground black pepper and 1/2 tsp sugar if you want. Stir until smooth then toss the chicken in it, making sure every piece is coated.

2. Cover and refrigerate at least 2 hours, better overnight, that gives the yogurt and lemon time to tenderize the meat and the spices to sink in.

3. Preheat the oven to 230C / 450F. If using wooden skewers soak them in water 20 minutes, metal skewers do not need soaking. Line a baking tray with foil and set a wire rack on top to catch drips.

4. Thread the marinated strips onto skewers, packing them fairly tight so they form a little log or cylinder and cook evenly, you want them close together like a mini doner stack. Repeat until all chicken is on skewers.

5. Brush the stacked skewers with the extra 1 tbsp olive oil, place them on the rack and roast for about 20 to 30 minutes, turning once halfway and basting if you like. Finish under the broiler for 2 to 4 minutes if you want crisp browned edges, check the thickest part reaches 75C / 165F.

6. Let the skewers rest 5 minutes, then carve the chicken thinly with a sharp knife or pull it off with two forks so you get those shreds and little crispy bits, it’s okay if it’s a bit uneven.

7. Make the garlic yogurt sauce while it rests: mix 1/2 cup plain yogurt, 1 small minced garlic clove, a pinch of salt and 1 tsp lemon juice, taste and adjust. Chill until ready to serve.

8. Warm 4 flatbreads or pitas, spread some garlic yogurt sauce or leave plain, pile on the sliced chicken, add shredded lettuce, thin tomato slices, thinly sliced small red onion and a handful of fresh parsley. Squeeze lemon wedges over everything.

9. Serve with extra sauce and lemon wedges on the side, or plate the chicken with rice and salad. Tips: full fat yogurt gives the best texture, baking powder helps make the outside a bit puffier, tomato paste helps color, and marinating longer makes it way more tender so don’t rush it.

Equipment Needed

1. Sharp chef’s knife, for trimming and slicing the thighs, get it really sharp, makes life easier
2. Large cutting board, big enough for 1 kg chicken and easy to wash
3. Large mixing bowl, for the yogurt marinade and tossing the chicken (you want room)
4. Measuring cups and spoons, for the yogurt, oil, spices and baking powder
5. Whisk or spoon, to stir the marinade until smooth
6. Skewers, metal or wooden (if wooden soak in water first)
7. Baking tray plus a wire rack, so the chicken roasts and drips away
8. Pastry brush, to brush the extra olive oil while roasting
9. Instant read meat thermometer, to check it reaches 75C / 165F
10. Sharp carving knife or two forks, to carve thin slices or pull the shreds and crispy bits

FAQ

Q: How long should I marinate the chicken?

A: Aim for at least 2 hours, best overnight 8 to 12 hours for max flavor. You can do 30 minutes in a pinch but it wont be as flavorful. Try not to marinate more than 24 hours or the yogurt can start to break down the texture too much.

Q: Can I use chicken breast instead of thighs?

A: Yes, but breasts dry out easier so slice them thin, marinate a bit less, and watch the cooking time. Adding a little extra oil or keeping more yogurt in the mix helps keep breasts moist.

Q: What is the easiest way to cook this at home if I dont have a vertical spit?

A: Use your grill, broiler or a hot cast iron skillet. Grill or broil on high until edges get crispy about 6 to 12 minutes depending on thickness, turning once. In a skillet cook in batches over medium high heat until browned and cooked through, 6 to 8 minutes. Brush with the extra olive oil to get crisp edges like a doner.

Q: How thin should the chicken strips be and any slicing tips?

A: Slice as thin as you can, aim for about 1/8 inch or 2 to 3 mm. Partially freeze the thighs for 20 to 30 minutes first, it makes thin even slices way easier. Use a sharp knife and slice against the grain for tender bites.

Q: Can I prepare this ahead or freeze it?

A: Yes. Marinated raw chicken freezes fine up to 2 months, thaw in the fridge before cooking. Cooked leftovers keep 3 to 4 days in the fridge, reheat in a hot oven or skillet to regain some crispness, or freeze cooked meat up to 2 months.

Q: I dont have Aleppo pepper what can I use instead?

A: Use sweet paprika plus a pinch of cayenne or crushed red pepper flakes to taste. For a slightly smoky note try smoked paprika, but keep it mild so it still tastes like a classic doner.

Chicken Doner Kebab (Tavuk Döner) Recipe Substitutions and Variations

Chicken thighs: swap with boneless skinless chicken breast or turkey thighs. If you use breast slice it thin across the grain and marinate longer so it wont dry out.
Plain full fat yogurt: use Greek yogurt, labneh, or sour cream. Greek is thicker so the marinade clings better, if its too thick stir in a little milk or lemon juice.
Aleppo pepper: replace with sweet paprika plus a pinch of cayenne or crushed red pepper flakes, start small and adjust to taste.
Baking powder: if you dont have it use 1/8 to 1/4 tsp baking soda per 500 g meat plus about 1 tsp lemon juice or vinegar to activate, or just omit it though you may lose a bit of crispness.

Pro Tips

– Pat the strips dry before skewering so they brown instead of just steaming, and let them sit at room temp for 15–20 minutes if you can, it makes a big difference in color and texture.
– Before you commit the whole batch, fry a tiny spoonful of the marinated chicken to check salt, lemon and heat levels, then tweak the marinade, you’ll thank me later.
– Use two skewers per stack or push a second skewer through each end so the log doesn’t spin when you turn it, and keep a probe thermometer handy so you cook to temperature not to time.
– When it’s done let it rest a few minutes, then carve thin across the grain for tender shreds, and if you want extra crunch, hit the cut edge under the broiler for just 60–90 seconds.