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!!
SWlongbeach says
This is amazing! I give it 6 stars! I made it tonight, and used chicken breast on the skewers, and use a bit less salt. I only had to cook it for 45 mintues and it was extremely tender. Great job on balancing out the flavors. This recipe is THE BOMB! Delicous! Can’t wait to check out your other recipes!
Nagi says
I love hearing that!! Thanks for letting me know you enjoyed it! N x
Jean Tromp says
Hi Nagi!
I am from Aruba and I went to study at a university in Holland. Every day, on my way to and from school I would stop at this shwarma store and eat two, on my way for breakfast and then eat another two after school (I do not know how I am still thin!) It must be said that this kebab took me back to my younger years. Sooo good!! We do have a Shwarma store here, but now that I have made this one, I don’t think I’ll be visiting much! My chicken did not rest for 5 minutes though, my husband could not wait any longer! We ate and it has never been so quiet at the table; we savored every single bite. So Nagi I’d like to say thank you. Thank you for not only the wonderful recipe, but thank you for the memories that came along for the ride while I was eating!. I cannot wait to try other recipes from ‘recipetineats’!!
Nagi says
I absolutely LOVE reading that story Jean! Especially that your chicken didn’t rest 5 minutes! 😂
Kevin says
Had these last night and they were delish,only problem was the chicken was too tender to carve and it just fell apart,worked just as well though,made them using your wrap recipe,definite dinner regular from now on.
Nagi says
Glad they were still tasty Kevin! PS Try pushing them together tightly, that helps 🙂 N xx
Ange says
I just made this it was so easy to do and it was soooo yummy. Was a big hit with my family. I halved the recipe and it fed 4 of us generously.. Definitely won’t be buying chicken kebabs anymore..
Nagi says
That’s so great to hear Ange! Thanks for letting me know – N x ❤️
Gina says
This was sooo good!
I didn’t put mine a skewers the second time around I just put them on a flat backing sheet. Then toasted rice with pine nuts and pasta. Put it in the rice cooker, then when chicken was done I chopped it up tossed rice in all the good juices in the pan and BAM! Yummy!
Nagi says
That’s so great to hear Gina! Thanks for letting me know – N x ❤️
Beck says
Delicious! We loved this Nagi; I made this ripper doner kerbab with your flatbread and accompaniments and it was a total winner. Mr Beck has leftover chicken for lunch today and I am officially jealous. It was really hard to put the chicken in the flatbread as we kept eating it off the board as he cut it – and the dark bits are the BEST. Thanks for a yum Sunday dinner!
Nagi says
That’s so great to hear Beck! Thank you for letting me know you enjoyed this – N x ❤️
Beth says
I made this for Sunday dinner last week and it is delicious. Instead of sandwiches I made them plates with the chicken, tabouli, hummus, lettuce, tomato, cucumber, and some feta cheese. The only thing I would do different is separate the thighs a bit on the “spit” so that they will get crispy all over. Where they were budged up against each other was fine, but they didn’t get nice and crispy edges where they touched. I didn’t get nearly the amount of liquid as you did to baste the chicken, but it was still moist.
I also love this technique to create a spit-roaster on the cheap with equipment you likely already have. This will come in handy for a lot of things. Thanks for the idea!
Nagi says
So great to hear you enjoyed this Beth! Definitely separate the chicken if you want more charred bits 🙂 I copied the way it’s done at kebab shops!! N xx
Melanie says
Yum Nagi, this looks delicious! I did home made lamb kebabs last night using your slow roasted lamb leg with lettuce, tomato, cheese (for some), tabouli (from El Jannahs), tzatzikik (bought, Obela’s), hommos (bought, SSS foods), garlic sauce (from the produce markets) and sriacha. I then toasted them using the sandwich press. Really good.
I noticed in your instructions for tabouli that you used 1 car tomato. I don’t understand what that means? Hoping to make this over the weekend 😊
Cher says
I was so excited to try this recipe, went grocery shopping last night and was making the marinade at midnight. It was well worth it. I made them tonight. So good. So good! My husband raved about them. I’m in Canada and it almost made me want to throw a bbq in this cold just to make these and impress friends! I dare say this is even better than the donairs (how we call them) we get here.
By the way your chicken wings are awesome too!
Nagi says
So glad you loved this Cher!!! That you considered braving the cold to BBQ this is a compliment! 😂
George says
Made this dish, family loved it. We are going to try it grilled individually. I think it should work…a bit messy and probably will have a lot of charring. Have you done this? By the way…we love all your recipes! thank you!!
Nagi says
Hi George! It will work just fine, cooking these individually without skewering. Charring is GOOD! N x
Myste says
Just finished this recipes. ABSOLUTELY perfect. Love , love it .
Nagi says
HIGH FIVE!!!
Joanne Barnes says
Can you make the chicken up and freeze it please Joanne south Wales uk
Nagi says
Uncooked – absolutely. Cooked – yes, that works too but pour over all the pan juices before freezing! 🙂
Joanne barnes says
Thank you so much we tried them last night absolutely beautiful
Nagi says
🙌🏻🙌🏻🙌🏻 N xx ❤️
Uzma K Bawany says
Thank u soo much
Nagi says
😇
Heidi says
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 🙂
panilla says
Hi 😀 i really must try it 😁😀😀
Panilla from Sweden 😀
Nagi says
Ohhhh I LOVE HEARING THAT HEIDI!!! Hope you love it! N xx
Jo says
Can’t wait to try your doner kebab platter … thank you so much for sharing your recipes Nagi they are inspiring !!!
Nagi says
You’re welcome Jo! I LOVE the kebab platter, hope you do too! N xx
Marlene says
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!
Marlene says
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!!!!
Nagi says
WHOOT WHOOT! 🙌🏻
Nagi says
Shawarma spices! You can get a blend???
Marlene says
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. 😉
Nagi says
You certainly get around Marlene!!! 😂 N x
Kyriaki says
You are the best!!!
Nagi says
❤️
Candice says
Nagi do you think you could cook your killer chicken gyro like this?
Nagi says
YES!!!!!!!
danielle says
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 🙂
Nagi says
I hear you Danielle!!! Same thoughts running through my head! N x
Reshma says
Made these tonight! Absolutely delicious! Picky 8 year old, ate it up.
Thank you!!!
Nagi says
That’s so terrific to hear Reshma!!!! Thanks for taking the time to let me know – N x ❤️