Chicken Doner
Turkish-style chicken doner — marinated chicken stacked on a vertical spit and shaved off, wrapped in lavash or pita with vegetables, garlic sauce, and chili sauce. At home, we approximate with stacked marinated chicken roasted in the oven.
Prep Time
19 min
Cook Time
10 min
Servings
6
Calories
529 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken750 g
- Bread3 slices
- Garlic Sauce3 tbsp
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chicken750 g
- Bread3 slices
- Garlic Sauce3 tbsp
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Slice 2 lb of boneless chicken thighs into thin steak-like pieces (¼-inch thick). Marinate at least 6 hours, ideally overnight: ¼ cup olive oil, juice of 2 lemons, 1 cup plain yogurt, 4 minced garlic cloves, 2 tablespoons paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon coriander, ½ teaspoon turmeric, 2 teaspoons salt, ½ teaspoon black pepper.
- 2
Stack the marinated chicken pieces on top of each other in a tall narrow form: stand them on a baking sheet in a tight stack, like a small tower. Skewer the entire stack with two long metal skewers to hold it together.
- 3
Heat the oven to 400°F (200°C). Place the stacked chicken on a baking sheet. Roast for 45-60 minutes total, basting with the pan juices every 15 minutes.
- 4
After 45 minutes, increase the heat to 425°F and roast another 15 minutes until the exterior is deeply charred and the chicken is fully cooked through. Rest 10 minutes.
- 5
Shave off thin strips of the chicken with a sharp knife — this is the doner technique. You should get pieces with charred edges and tender interior.
- 6
Build each wrap: warm lavash or pita, garlic sauce (1 cup Greek yogurt + 4 grated garlic cloves + 2 tablespoons lemon juice + 1 teaspoon salt + 2 tablespoons olive oil), the shaved chicken, shredded lettuce, sliced tomato, sliced red onion, sliced pickled cucumber, hot chili sauce. Roll tightly.
Watch how to make Chicken Doner
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💡 Expert Tips
- 1.Stack the chicken. The stacking technique mimics the vertical rotisserie — gives you charred outside and tender inside.
- 2.Long marinade. Mediterranean spices need time. Overnight gives the best flavor penetration.
- 3.Baste while cooking. The pan juices add flavor and prevent drying out.
- 4.Shave thin strips. Use a sharp knife to shave thin slices off the cooked stack — that's the doner cutting technique.
🔬 Why It Works
Doner kebab restaurants use vertical rotisseries where chicken cooks slowly as it rotates, with the outside cooking to a char while the inside stays juicy. The shaved strips have both crispy edges and tender interior. Stacking the chicken in the oven approximates this technique — the outer layer chars while inner layers stay moist. Shaving strips with a knife gives you the characteristic mix of textures.
Frequently Asked Questions
Can I cook this on a regular pan instead of stacking?▾
Best bread?▾
What's the difference between doner, shawarma, and gyro?▾
Can I freeze leftovers?▾
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