Homemade Chicken Doner Kebab recipe
Ingredients
- 1 kg / 2 lb chicken thighs, skinless and boneless
- Olive oil, for drizzling
- 1 cup plain yoghurt, unsweetened
- 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 cooking salt / kosher salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- 1
Marinade – 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.
- 2
Preheat oven to 220°C / 430°F (200°C fan-forced).
- 3
Choose a pan of a size such that the skewers will stay propped up on the pan walls and the chicken will be elevated off the base. Line with foil.
- 4
Thread onto skewers – Remove chicken from fridge. Divide the chicken into 2 piles. Take one piece of chicken, fold in half then thread onto two skewers. Repeat and push the chicken snugly up against each other. Repeat with other skewer.
- 5
Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
- 6
Bake for 35 minutes or until the surface is golden with some charred bits. Spoon the pan juices over the chicken.
35 min - 7
Turn, drizzle with oil and bake for a further 20 minutes. If you want more colour, oven grill/broil for a few minutes on high.
- 8
Rest 5 minutes – Baste again with pan juices and stand for 5 minutes.
- 9
Carving – Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.
Nutrition
Per serving (based on 4 servings)
