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!!
Alex says
Great taste but no char for me. How come?
Should there be sugar in the recipe that was omitted?
Barbara Brodt says
Nagi-
We are doing Keto in our house so when I made this tonight I did only the chicken thighs with the marinade and baked as directed. I made a tzatzki sauce that went really well with ithe meat and had a Feta, tomato, olive salad on the side. It was amazing! So moist and full of flavor! Thanks for sharing! Love your recipes! Big Fan! 🤗
Nagi says
I’m so pleased you enjoyed this Barbara! Thanks for taking the time to leave feedback! N x ❤️
KarenT says
What can be used in the place of yoghurt to make this a non dairy dish?
Katie says
You could try canned coconut milk for that similar creamy texture, too! The small, full fat ones, refrigerated before using will have a similar texture to yogurt!
Nagi says
I’m not sure I’m afraid Karen, it’s a kind of important ingredient in this! 🙂
Mary says
I am trying it out with almond milk yogurt tonight (silk brand) as a test for dinner with a dairy-free friend. The marinade seemed to be very similar to the one made with regular Greek yogurt.
Nagi says
Hope it works out great Mary! N x
Mary Fritz says
No detectable difference, and I have made these kebabs several times previously. My family loves them! Next step is to sub gluten-free flour for the pita bread.
Nagi says
🙌🏻
Nicole Morey says
Can you cook this on a gas grill?
Nagi says
Yes if you have a rotisserie to elevate it off the grill 🙂 It will burn too quickly if you cook it straight on the grill plate 🙂 N x
Kirsty halford says
This has now become a family favourite! We are big kebab lovers in our house and this beats the taste of our local kebab house by far! Thanks so much for this recipe!!
Tess says
OMG so good! My friends and I used it for a school market day project and it was the best seller!
Nagi says
That’s great to hear Tess! So pleased you enjoyed this! N xx
Tylea says
Such an amazing recipe, me and a couple friends used it for a school project. Was the best seller there.
Nagi says
LOVE HEARING THAT!!
Paula says
Fantastic flavor!! Easy to put together….a family favorite at my house!!!
Hubert says
Merci pour toutes ces recettes succulentes ! xxx 😉
Thanks for these amazing recipes !
Muchas gracias, me encanta !
Hubert from Belgium
Nagi says
You’re so welcome Hubert!! N xx
Robyn says
Yum!!! Made this tonight and got a thumbs up from my 15 yr old son which is a tough one to please! Simple to make and very enjoyable. Made the lemon garlic sauce and sooooo good. Thanks so much for the recipe😆
Nagi says
That’s terrific to hear Robyn! So glad your son enjoyed this 🙂 N xx
Carlos says
Is it okay to grill the kabobs, or is this specifically for the oven?
Jim says
I made this for my family tonight and everyone really liked it!! I will make again! I grilled on a gas grill instead of an oven and cut the salt in half to reduce th sodium some. I appreciate this being shared! Thanks! Jim
Nagi says
Love hearing that Jim! So pleased you enjoyed this so much! N xx
Tom says
Made these tonight and loved them. I thought I had some tomato paste but went to the pantry and it was gone. Added some harissa in its place.
To me the key was the tabouli. That rocked the whole thing!
Nagi says
I LOVE hearing that Tom! Thanks so much for letting me know! N xx
Eileen says
Hello, my first time here. I saw you mentioned lamb. How long would you cook them and what size pieces would you cut them into? Thanks for doing what you do so well!
Nagi says
Hi Eileen! Have you seen my lamb shawarma? 🙂 https://www.recipetineats.com/slow-cooked-lamb-shawarma/
Veronica says
I love this recipe! I have made it for several family gatherings and it’s now my “go to.” I’m having a unexpected gathering tonight and was able to mix up the marinade but only had chicken tenders. I don’t want to dry them out and the thighs are perfect but I don’t have the time to get to the store ahead of time. Any guidance on how long to cook them? I saw the person who did 45 mins for breasts and was thinking to try 20 mins on each side?
Nagi says
Sorry for the delay responding! I know it’s too late now but I would have said to pan fry them, it would work much better to get the char without drying out the inside and it would only take 5 minutes per batch! N x
Hope says
Nagi, I just left my dinner table and came here to write to you. These Chicken Shawarma Wraps were amazing. I followed your recipe to a T. My 16 year old said this was the best new recipe I ever tried. Then asked if he can have another one in an hour since he was stuffed but wanted more!~~
Many Thanks from a very grateful family from British Columbia, Canada!
Nagi says
I LOVE HEARING THAT!!! Thanks so much for letting me know Hope! N xx
Chlo says
Hi! Is there a substitute for yogurt, for the chicken marinade? Thanks!
Julie Herd says
Wow. Thank you so much for such a fantastic recipe. Hubby and I love it. We have it every week now. Such a refreshing and easy meal in our hot summer. I am going to marinade some to take camping with us next week. I am sure we are going to love it in winter too.
Nagi says
That’s terrific to hear Julie! Thanks for taking the time to let me know – N x
Sonia M Checchia says
I adore your “taste” and your writing style. Thank you and please keep it up! I am preparing this recipe as we speak. It’s marinating. REQUEST FOR YOU: I am a confident cook, but have avoided meat prep for very long and have some skill gaps. Could you please provide a tutorial for preparing chicken thighs? To me, “trim” means remove all WHITE and CONNECTOR PARTS. That leaves me with very little red meat, and also TAKES FOREVER. I see in your photos your thighs are almost in tact. Do you only remove the chunky white fat, and leave the rest? Please consider creating a video on this topic.
Nagi says
Thanks so much for the compliment Sonia and I NEVER PLAN TO STOP! 🙂 As for trimming, I just trim any big fatty bits hanging off the chicken, I do not trim all the fat because it is what makes the thigh SO JUICY!! N x
Ohoud Joudeh says
Just made those today! They tasted great! I always make shawerma on grill not this way and using chicken breasts. These are much better and juicy. I am from middle eastband these shawrma tasted very close to shawrma in my country. Thank you, I love all your recipes.
Kay Dariano says
One of the things I miss about Auckland especially when fast food midnight takeaways are not the best options. Kebab stands are always open late that you can easily drop by and get one. We are now based in Texas, fajitas are good but nothing beats the middle eastern flavor kebab has to offer! I will definitely give this a try.
Nagi says
I love hearing that!!! Sounds like kebab stands here 🙂 Hope you love it! N x