Description
This Chicken Döner Kebab features marinated chicken thighs grilled to perfection, served with a creamy garlic sauce and fresh salad, all wrapped in warm pita bread. It’s a delicious and satisfying homemade meal that’s perfect for any occasion!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 tablespoons olive oil
- 2 tablespoons plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lemon
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 4 large pita breads or flatbreads
- Optional: pickled vegetables, hot sauce, or additional toppings of your choice
Instructions
- Place the chicken thighs in a large mixing bowl.
- In a separate bowl, whisk together olive oil, plain yogurt, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, pepper, and lemon juice.
- Pour the marinade over the chicken thighs, ensuring they are well coated. Massage the marinade into the meat.
- Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 1 hour, preferably overnight.
- In a small bowl, combine plain yogurt, minced garlic, lemon juice, and a pinch of salt.
- Mix until smooth and adjust salt to taste. Let the sauce sit in the fridge for at least 30 minutes.
- Preheat your grill or stovetop grill pan over medium-high heat, or preheat the oven to 400°F (200°C).
- Grill the chicken thighs for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). If using an oven, bake for about 25-30 minutes, flipping halfway through.
- Remove the chicken from heat and let it rest for about 5 minutes before slicing into thin strips.
- In a large bowl, combine shredded lettuce, diced tomato, diced cucumber, thinly sliced red onion, and chopped parsley.
- Toss gently to mix. Optionally, drizzle with olive oil and lemon juice.
- Take a pita bread or flatbread and lay it flat.
- Add a generous amount of the salad, followed by sliced chicken, and drizzle with garlic sauce. Add any optional toppings if desired.
- Wrap the bread around the filling and enjoy!
Notes
- For a spicier kick, increase the amount of cayenne pepper in the marinade.
- Feel free to customize the salad with your favorite vegetables or toppings.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 30 minutes