Yes, you can make delicious döner kebab at home! My easy recipe is a take on the popular Turkish kebab I had in Istanbul a few years ago. It’s made with juicy chicken thighs tossed in a bold yogurt marinade with lemon juice and loads of warm Middle Eastern flavors. You’ll love this chicken döner kebab recipe for wraps, platters, bowls, or over your favorite salad!
Döner kebabs date all the way back to the 19th century Ottoman Empire. Today, they are a popular Turkish street food with many delicious variations throughout the Eastern Mediterranean and the Middle East (and even in Berlin, Germany)!
I had a taste of these delicious Turkish kebabs in Istanbul a few years ago, and I’ve been hooked ever since! After some experimenting in my home kitchen, I’ve recreated the delicious kebabs using juicy chicken, tossed in a bold, garlicky yogurt marinade with lemon juice and loads of warm spices.
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My doner kebab recipe is a close rendition that gives you tantalizing, thinly shaved grilled chicken that you can serve in wraps, platters, or over your favorite salad (I tried it over fattoush recently).
Classic döner kebab, et döner, consists of a heavily seasoned mixture of beef and lamb that is pureed into a paste, shaped into a log, and finally slow-roasted for hours on a vertical spit to juicy perfection. (Tail fat is often added to the meat mixture to keep it juicy and moist while it roasts.)
Nowadays chicken doner, or tavuk döner, is just as popular in Turkey. Chicken is similarly seasoned and marinated in a flavorful yogurt-based marinade, then stacked onto a vertical spit and slow roasted.
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To serve doner kebab, the outer layer of charred meat goodness is thinly shaved off the spit, using a large, sharp knife, in a top-to-bottom motion. Yes, at that moment, the meat or chicken is meltingly tender and is made even more perfect when you add a warm, pillowy pita and flavorful fixings.
You’ll find some similarities in the preparation of doner kebabs, shawarma, and gyros. In fact, the names of these dishes mean similar things. Döner comes from the Turkish word
Aside from their different geographical origins, each of these popular street foods has its own unique flavor profile. To my palate, the seasoning for doner kebabs is a tad more generous on cumin, paprika (I like smoked paprika here), and red pepper flakes or Aleppo pepper.
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Shawarma seasoning does utilize cumin, supported by other warm Middle Eastern spices often including coriander, turmeric, and ground cloves. Gyro seasoning is Greek-style, with a hefty amount of dried oregano.
You can serve all three dishes in platters or wraps with varied fixings, pickles, and sauces: tahini with shawarma; tzatziki with gyro; and, for doner kebabs, some skip the sauce, while others will use a red sauce or a garlicky yogurt sauce.
For this chicken doner kebab recipe, boneless, skinless chicken thighs will give you the best results. And I don’t cut the chicken up into smaller pieces as larger pieces, stacked on the skewer, will give you far juicier, more delicious results.
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The flavorful marinade is by far the most important part of this homemade doner kebab recipe. It infuses the meat (or chicken, in this case) with loads of flavor while also working to tenderize it.
My yogurt-based marinade for this chicken doner recipe consists of whole milk yogurt, fresh garlic, lemon juice, bold Eastern Mediterranean spices, and a little tomato paste, which is responsible for the beautiful red hue and also helps deepen the flavor with good tang and umami.
While the seasonings may vary from one doner kebab recipe to another, my marinade is closest to some of the Turkish and Eastern Mediterranean flavors I experienced when I visited Istanbul. Here is what you need for the marinade:
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These grilledTurkish kebabs are not overly complicated. I promise, skewering the chicken will be the only part where you’ll spend a little more time. And, if you do have the time, budget a couple of hours for the chicken to marinate. I give you two ways to cook doner kebabs: on the grill or in the oven.
Note that you can feed a crowd of up to 8 people with this recipe, but to make it for a smaller group of 4, simply cut the recipe in half. (Or just save the leftovers to enjoy the next day!)
Heat the grill to 400 degrees F (which is medium-high heat on my grill). Place the skewers on the grates and close the grill. Cook for 10 to 15 minutes until well charred, then turn over and cook for another 10 or so minutes. The chicken should be just about cooked through. Cooked chicken has an internal temperature of 165 degrees F, so I usually take my kebabs off the grill when they reach 160 degrees F. This is because the chicken continues to cook as it rests. Double-check before serving that the internal temp has reached 165 degrees F.
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For this method, you’ll need a large baking pan that has edges or walls. Arrange the kebabs on the pan so that the metal skewers rest on the edges of the pan. There should be some room between the chicken and the bottom of the pan, so be sure to use a pan that is a little deep. Bake on the center rack of a 400 degrees F heated oven for 30 to 35 minutes until golden brown and charred in some parts. Remove the baking pan from the oven and turn the skewers over (please wear oven mitts for this step!) before brushing the top of the chicken with pan juices. Bake again for 20 or so minutes until the chicken is almost cooked through (around 160 degrees F, as explained just above) and remove from the oven and allow it to rest for 5 to 10 minutes.
Prop the skewers vertically at a slight angle, holding them in your non-dominant hand. With a sharp knife in your dominant hand, carefully slice the meat thinly from top to bottom. If this is too difficult for you, simply pull the chicken thighs off the skewers first. Then place them on a cutting board, and cut them into thin, small slices. It won’t look the same, but it will still taste great. It’s more important to do it safely.
You can serve doner kebabs a few different ways: in wraps, platters, or salad bowls. I’m partial to doner wraps in warm pita, but here are some more ideas for how to serve doner kebabs:
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Leftover chicken doner kebabs will keep in an airtight container in the fridge for up to 4 days. To reheat, arrange the sliced chicken on a large baking sheet. Heat in the oven at 350 degrees F until warmed through.
It's easier than you think to make delicious, meltingly tender chicken döner kebab at home! This recipe gives you the option to cook the doner kebabs on the grill or in the oven. I like using metal skewers here, but you can use bamboo skewers for the grill (be sure to soak them in water for an hour before using). The secret to juicy, flavor chicken doner is in the yogurt marinade, loaded with garlic, citrus, and a few spices. If you have time, let the chicken sit in the marinade for 3 hours up to overnight. But even 30 minutes at room temperature will make a big difference in the flavor of your Turkish kebabs! Cook them on the grill or in the oven - I share tips for both methods!
Calories: 241.1 kcal Carbohydrates: 7.3 g Protein: 34.6 g Fat: 8.1 g Saturated Fat: 2.4 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 2.6 g Trans Fat: 0.1 g Cholesterol: 163.6 mg Sodium: 332.1 mg Potassium: 631 mg Fiber: 1.9 g Sugar: 2.9 g Vitamin A: 448.8 IU Vitamin C: 18 mg Calcium: 56.7 mg Iron: 2.4 mgDoner Kebab is famous world-wide – it’s actually one of the most popular “fast foods” ever! And so much easier to make than you think!
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Remember when we were teenagers, and we used to go to the mall? “Cruising the Mall” was THE thing to do, where to see and be seen? (You didn’t do this? – You must be younger than me!) There was a time when our beloved Glenbrook mall opened a brand new section, which had, of all things, an ice skating rink inside the mall! (Now, why that ice skating rink was so attractive to me is still a puzzler – I’m a terrible ice skater! If it had been a roller rink, now, that’s another story altogether!) Positioned around the skating rink was a food court! WOW!
And, what set this food court apart from other malls I’d visitied at the time were many foods I’d never even imagined, and couldn’t wait to try. “Tater Junction” – a place where there were huge baked potatoes stuffed with your choice of dozens of different toppings – Mexican Potato anyone? Or Gyros – how do you even say that word? I stared at that word for quite
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