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!!
Hi Nagi, did you mean 1 cup ripe tomato? X
This recipe is the biggest hit in my house. My kids are SO excited when I announce I am cooking this up for dinner
My entire family loves this recipe! I’m from a rural town in Texas. I’ve never heard of a doner kebab before trying this recipe. Thanks so much Nagi!
Absolutely loved this recipe. Wasn’t difficult to follow and tasted amazing!
This recipe has been on high rotation ever since I first made it. The flavour is spot on and I serve it with Nagi’s recipe flatbreads. Winner
Another outstanding recipe – love it!!!
Massive fans of your website thanks Nagi 😊
Hi Nagi, I’ve made the Chicken Kebabs twice now and they are absolutely delicious. As you say they taste just like ones from a shop. Thanks for sharing this recipe and many others.
What is an alternative way to cook the meat, other than on skewers?
Hands down one of the best kebabs I’ve had in a long time, better than a purchased on. Made to recipe. When dressing it I used garlic dip and nandos hot chilli sauce, wrapped it and put it on the sandwich press. Loved every mouthful . Got workers doing renos at our house tomorrow and using leftovers to make them all a brag lunch! Did it again Nagi!!! Going to try the lamb next! Thank you for being awesome
Awwww! Thanks for the feedback Emma! N x
I love this recipe! Wondering if I can freeze the raw chicken in the marinade to thaw and use later? Trying to get organised and plan some meals in advance! Thanks
Tara you can freeze it. I do it all the time. When thigh’s are on special I get about 4kg and marinate them overnight before freezing. I get out of the freezer 2 days before cooking and defrost in the fridge.
It’s a very great recipe, thank you
Hi Nagi. What does ‘car ripe tomato’ mean? I’m in UK and I’m not familiar with this term.
HI Alena – that’s a typo, sorry! The word car shouldn’t be there! N x
Has anyone tried air frying it? Love this recipe but I want to try it air fryer and if you have more air fryer drop it below. Thanks
How do you do it Naga. This is aboslutely great! Every single recipe of yours is fantastic!! This chicken doner is the real deal. 5 mins prep, stick it in the oven job done. Thank you again for such beautiful flavours x
Thanks David! I am happy you liked it! N x
Hi Nagi.Just finished eating this with my wife & 4 children & it was exellent!!!First time i made it & will do again many times i think.
Thank you very much.:-))
Do you know what Doner means? Just curious.
I had to go look it up! The word doner means turning and in the case of kebabs refers to the turning of the meat on the spit when cooking! I love learning something new!! N x
I have been making this recipe for years. I printed out a copy a long time ago and the paper shows the signs of a recipe that has been used many times. If I want everyone home for dinner I tell them we having Chicken Doner and low and behold everyone’s schedule clears and I get all my favorite people around the dinner table. Thank you for this wonderful recipe.
Absolutely delicious recipe!! I’ve made it twice now and struggled to turn them over the first time because the skewer just turned inside the chicken… managed to fix this the 2nd time by sitting the skewers on an oven proof cooling rack sitting over the pan… worked perfectly
Great tip Danielle! N x
Absolutely delicious and the best part is that it’s so easy to make! The recipe is fail safe… every time I make this, it looks like the picture/video… with the yummy charred bits on the outside and the most flavourful pieces in the centre.
I just made these and they were amazing. Hubby loved them and has leftovers to take to work tomorrow. Will definately be making these again – Thanks Nagi x