Turkish döner kebabs are traditionally made with meat cooked slowly on a vertical rotisserie. The meat is shaved off as it cooks and served on bread like pita or flatbread, with vegetables and various types of sauce. This recipe makes it easy to enjoy the flavors of dönar kebabs at home without using a vertical rotisserie. The sliced meat, fresh veggies, and garlic sauce pair together beautifully and are very satisfying!
On the Ingredients
- Yogurt is a fermented milk product made by humans since Neolithic times. It can be eaten by itself or used as an ingredient in many different savory and sweet recipes. There are a few different kinds of yogurt, maybe the best-known sub-category being Greek or strained yogurt, which is thicker. In baking, yogurt with help keep a recipe moist, impart a slight tang, and the acid in it will activate baking soda. Yogurt is high in protein and contains a lot of nutrients. It’s particularly high in calcium, vitamin B12, and riboflavin. It also contains phosphorus, magnesium, and potassium. Many yogurt brands also add vitamin D. Unpasteurized yogurt is a probiotic containing live bacteria, which can aid in digestive health. Even many pasteurized yogurts still contain live bacteria (check the label). (Read more the health benefits.)
- Cumin comes from the seeds of a flowering plant native to the Middle East and India. Ancient Syrian, Egyptian, and Minoan peoples have been flavoring their food with it since the second millennium BCE. The spice was introduced to the Americas by the Spanish and Portuguese. It is now commonly used in Mexican and Tex-Mex cuisine. Cumin can be used ground or in whole seeds and has a warming, earthy flavor.
- Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, which contributes to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety.
- Coriander “seeds” are the dried fruit of the cilantro plant. It is a popular ingredient in Indian cuisine, where it is often paired with cumin. In Germany, coriander is used in some pickle and sausage recipes. South Africa also uses it for their famous Boerewors sausages, while in Belgium, they prefer to use it for brewing beer. Coriander has a rich, nutty flavor with a distinctly citrus undertone.
Chicken Döner Kebabs
4-6
servings30
minutes1
hour8
hours9
hours30
minutesTurkish döner kebabs are traditionally made with meat cooked slowly on a vertical rotisserie. The meat is shaved off as it cooks and served on bread like pita or flatbread, with vegetables and various types of sauce. This recipe makes it easy to enjoy the flavors of dönar kebabs at home without using a vertical rotisserie. The sliced meat, fresh veggies, and garlic sauce pair together beautifully and are very satisfying!
Ingredients
- Marinade
2 lb chicken thighs (boneless, skinless)
1/2 cup plain Greek yogurt
1/4 cup olive oil
2 tbsp tomato paste
2 tbsp lemon juice
1 tbsp balsamic vinegar
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp chili powder
1 1/2 tsp salt
1 1/2 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp black pepper
- Garlic Yogurt Sauce
1 cup Greek yogurt
2 cloves garlic (minced)
2 tbsp lemon juice
2 tbsp finely chopped parsley
1 tbsp finely chopped mint
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp black pepper
- Hummus Ingredients
15 oz canned chickpeas (garbanzo beans)
15oz can of chickpeas (garbanzo beans)
1/3 cup olive oil
juice of 1/2 a lemon
1 tsp salt
1/2 tsp
3 cloves garlic
4 tbsp tahini
1 tsp cumin
- Other Ingredients
4-6 pits bread
1 head romaine lettuce (chopped)
1 quart cherry tomatos (halved)
1 English cucumber (sliced)
1 red onion (thinly sliced)
1 carrot (shaved slices using a peeler)
Directions
- Mix the marinade in a large bowl. Cut each chicken thigh into three pieces and add the marinade. Make sure the chicken is thoroughly coated. Refrigerate 8-24 hours.
- Mix together the ingredients for the garlic sauce and refrigerate until the kebabs are done. The longer it sits, the better the flavor.
- Preheat the oven to 400° F.
- Place a wire rack on a cookie sheet to bake the kebab.
- Use two skewers and pierce a piece of chicken so it's held by both skewers and slide it down to the end. Repeat this with the remaining chicken, packing it together tightly. You may need to split the chicken into two batches, depending on the size of the skewers you're using.
- Place the kebab on the wire rack and bake for 30 minutes. Turn the kebabs and bake for another 30 minutes or until the internal temperature is 165° F.
- While the chicken bakes, combine all the hummus ingredients in a food processor and blend until smooth.
- Prep all the fresh veggies and arrange on a platter. Warm the flatbread.
- When the chicken is done, hold the skewers upright on a cutting board and thinly slice the chicken off of the skewers.
- Spread hummus on the pita bread and top with chicken, veggies, and garlic sauce. Serve and enjoy!
