Homemade chicken doner kebab

    3 hours 10 min

    So I’ve been playing around with homemade doner style kebabs recently, this is my take on the chicken doner.


    Derbyshire, England, UK
    75 people made this

    Serves: 2 

    • 5 skinned and boned chicken thighs
    • For the marinade
    • 2 tablespoons natural yoghurt
    • 1 tablespoon tomato puree
    • 1 teaspoon oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 1/2 lemon, juiced
    • For the tray
    • 1 large onion, roughly sliced
    • 1 large red pepper, roughly chopped

    Prep:10min  ›  Cook:1hr  ›  Extra time:2hr marinating  ›  Ready in:3hr10min 

    1. Put the chicken thighs in a bowl, add in all the marinade ingredients and give it a good mix with your hands, massaging it into the meat.
    2. Allow the meat to marinate for a couple of hours minimum, ideally over night.
    3. Fold the thighs over and feed them onto 2 skewers, using 2 will make the kebab easier to turn and handle later on.
    4. Preheat oven to 225 C / Gas 7-8.
    5. Place skewers on a raised grill rack over a fairly deep baking tray and put in the preheated oven for 30 minutes.
    6. After 30 minutes take it out of the oven and turn the kebab over using the skewers. Baste with the juices in the bottom of the baking tray before adding the onion and pepper to the tray.
    7. Put it back in the oven until the meat, onions and peppers have started to caramelise around the edges, another 30 minutes or less..
    8. Remove from the oven and allow the meat to rest for 5 minutes or so before serving.


    Serve on a tray with pita bread/flat breads, mint yoghurt sauce and salad.

    See it on my blog

    Savagely refined

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