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!!
Angela says
This looks incredibly delicious. You have the most amazing & delicious recipes.
Nagi says
Thank you Angela! N x
Dorothy Dunton says
Hi Nagi! Wow, these look good!! There is a Brazilian restaurant in Knoxville that roasts very large chunks of meat, of all varieties. They have “roaming’ waiters who wheel carts of meat around and carve it tableside. You get a coaster like chip and when you want more you turn it green side up. I haven’t been (I checked it out on the internet), but would love to go some day. Talk about the “meat sweats”!! Thanks for a homemade (manageaby sized) recipe!
Nagi says
Yes that’s what it’s like!! I am SO looking forward to doing a Brazilian BBQ feast next year! N xx
Ann says
Genius! Doner at home! Bookmarking this idea for summer entertaining 🙂
Nagi says
Yes yes YESSSSS!!!
Susan says
You got me with this one, Nagi! We used to have a Doner Kebab shop here in El Paso, Texas, and my husband took me there once. It was reallllly good. Definitely want to make this. Thanks for bringing back a good memory.
Nagi says
hope this meets your expectations Susan!! N xx
Kelly says
Since it’s being cooked in the oven, what purpose does it serve putting the meat on skewers? Is it really necessary? Thank you.
Nagi says
Hi Kelly! It’s to mimic the giant upright rotisseries at kebab stores and makes it easier to carve thin slices, just like in the kebab shops! It’s not really necessary, you can just bake it on a tray at the same temp, probably just for 25 minutes until browned. Then finely slice each piece 🙂
Kelly says
Thanks Nagi. I’m new to your site but I look forward to trying this soon! 🙂
Nagi says
So glad you found me Kelly! 🙂 Hope you do give this a go soon! N xx
Josh says
As the skewers are resting on the side of the tray and the meat is elevated from the tray bottom, my assumption is this would allow the rendered fat to drip off the meat. Similar to how it would be done on a rotisserie traditionally.
Kelly says
Thanks Josh. I totally missed the fact that they were resting on the edge of the tray. I can see how that would make a difference. Appreciate your reply. 🙂
Nagi says
That’s exactly it Josh 🙂 It’s a homemade rotisserie!
Ron van den Eijnden says
Can’t wait to try this one. Looks mouthwatering. (oops spilled a drop on the keyboard)
Nagi says
😂
Layla | Gimme Delicious says
I’m Middle Eastern and I can tell you this recipe is authentic and I’m sure is DELICIOUS! Well done Nagi!
Nagi says
HIGH FIVE!!! Thanks so much Layla! 🙌🏻
Layla says
I’m Middle Eastern and I can tell you this recipe is authentic and I’m sure is DELICIOUS! Well done Nagi!
Josh says
Looks amazing, dinner tomorrow is decided I guess!
Nagi says
😂