Chicken Doner - Tavuk Döner
This Chicken Doner Kebab Recipe is made with layers of marinated chicken thighs, stacked on a skewer and carved off in thin slices as the edges brown. It cooks in the oven or on the BBQ and feeds 4.
Servings: 4 people
Calories: 504kcal
Ingredients
- 1¾ lbs chicken thighs (800 grams)
- 2 small tomatoes
- 1 medium onion
- ¼ bunch flat-leaf parsley leaves
- 2 tablespoon yogurt
- 1 tablespoon tomato paste
- 2 teaspoon paprika
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili flakes
- 1 large onion (cut in half)
Instructions
Prepare the Marinade
- Blitz the tomato, onion, and parsley to a smooth purée.
- Place the purée into a bowl along with yogurt, olive oil, garlic powder, tomato paste, freshly ground black pepper, salt, paprika, flaked chili, and dried thyme.
- Mix everything until well combined, then add the chicken thighs, tossing them until they’re fully coated with the marinade.
- Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 4 hours. For the best flavor, let it marinate overnight.
- Soak 2 bamboo skewers in water during the marinating time.
Build the Chicken Doner Kebab
- Push half an onion onto two skewers that have been soaked, making sure the flat side rests on a flat surface.
- Start threading the chicken thighs onto the skewers, pressing each piece tightly together in layers. Once done, secure the stack with the other half of the onion on top. Keep your oven's or BBQ lid's height in mind before you start skewering the chicken.
- If you're using a BBQ to cook your chicken doner, place it in a disposable aluminum tray. If you're cooking it in the oven, you can use a baking tray instead.
Cooking the Tavuk Doner on BBQ
- Heat the grill to 205° C - 400° F, which is medium-high on most grills.
- Place the aluminum tray with the chicken doner on the grill and close the lid. Let it cook for about 1 hour, until nicely charred and well-cooked on the outside.
- Remove the tray from the BBQ and slice off the outer layers of the chicken doner.
- Place the doner back on the grill and continue cooking. You might need to repeat this process a few times, depending on the thickness of your chicken doner.
- Once all the chicken doner is cooked and sliced, return the slices to the aluminum tray and warm them up before serving.
Cooking the Tavuk Doner in Oven
- Set your oven to 205° C - 400° F.
- Place the prepared chicken doner stack into a large baking tray with edges or walls.
- Remove all the oven racks except the lowest one so the base of your doner doesn't touch the oven floor.
- Place the tray with the chicken doner in the oven and cook for 35-40 minutes, until the outer layers are nicely charred.
- Remove the tray from the oven and slice off the outer layers of the chicken doner.
- Return the doner to the oven and continue cooking. You may need to repeat this process a few times, depending on the thickness of your chicken doner.
- Once all the chicken doner is cooked and sliced, place the slices back in the baking tray and warm them in the hot oven before serving.
How to Serve Chicken Doner Kebab
- Briefly warm your flatbreads in a dry pan or directly over a gas flame for a few seconds on each side.
- Place a few slices of chicken in the center of each flatbread. Top with slices of tomato, cucumber, lettuce, and Sumac Onions - Turkish Red Onion Salad. I sometimes add Pickled Red Cabbage for extra tanginess.
- I usually skip the sauce but you can add a drizzle of garlic yogurt sauce or tahini sauce over the top. You can make your own garlic yogurt sauce by mixing plain yogurt with minced garlic, lemon juice, and a pinch of salt.
- Fold the flatbread around the filling and serve immediately. If you like, you can also wrap the kebab in parchment paper to make it easier to eat.
Notes
- I prefer using chicken thighs as they are more flavorful and juicier than chicken breasts. Breast works if you prefer a leaner kebab.
- The longer the chicken marinates, the more flavorful it will be. Give it at least 4 hours, and overnight if you can. Do not marinate longer than 24 hours.
- You can marinate the chicken a day ahead, and the marinated raw chicken freezes for up to 2 months.
- If you have access to a grill, cook the chicken on it instead of roasting. It adds a nice char and smoky flavor.
- Keep your oven's or BBQ lid's height in mind before you start skewering the chicken.
- Carve only the browned outer layer each time, using a sharp knife. The inside finishes cooking as the stack goes back in.
- Spoon the tray juices over the carved slices before serving. They keep the chicken moist and carry a lot of flavor.
- Store the cooked chicken in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.
- Reheat in a preheated 180° C - 356° F oven for about 10 minutes, until heated through.
Nutrition
Calories: 504kcal | Carbohydrates: 7g | Protein: 34g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 200mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1083IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg