I guess a recipe like this doesn’t need an introduction, especially if it is true: that you can actually create a Chicken Doner Kebab at home.
And we did.
And it was spectacular.
I found this recipe on Instagram from Recipetineats, probably one of the most consistently positive, beautifully photographed, wonderful to follow food-bloggers out there.
And she is Australian to boot!
It isn’t Gordon Ramsay, though of course it isn’t. It is a Chicken Doner Kebab and so it is so much better.
Key is to marinate the chicken, double skewer the chicken thighs and let them bake above their juices.
I didn’t add tabbouleh which Nat was less than impressed about, though we did have hummus, chilli sauce, lettuce, tomato, red onion and cheese and then toasted them in a pan to get the pita bread crunchy. (RecipeTin doesn’t ask for this though in my experience, all Lebanese/Pita breads are better toasted…)
This is a Saturday dinner after a long lunch and it seriously nails it. Like any amazing kebab should.
1kg chicken thigh
Olive oil for drizzling
Long metal skewers
1 cup plain Green yoghurt
3 garlic cloves minced
1 1/2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp cayenne pepper
1 1/2 tsp onion powder
1/2 tsp black pepper
1 1/2 tsp salt
2 1/2 tbsp tomato paste
1 tbsp lemon juice
2 tbsp olive oil
For serving: choose your usual favourites!
Lebanese bread/pita bread
Finely sliced iceberg lettuce
Red onion slices
Chilli sauce (Sriracha)
- Mix the marinade, add the whole chicken thighs, mix well and marinate in a bowl or a big zip lock bag for at least 3 hours and preferably overnight.
- Preheat the oven to 200c.
- Choose a pan that the metal skewers can sit across allowing the chicken to be elevated off the base of the pan.
- Fold the marinated chicken thighs in half and threat onto two skewers lengthways. Repeat, snuggly pushing the thighs against each other.
- You should fit 5 thighs this way; so repeat again with 2 more skewers and 5 more thighs so you end with 2 stacks of skewered chicken thighs.
- Prop each of the 2 skewers on the edges of the pan. Drizzle with olive oil.
- Bake for 35 minutes or until charred.
- Remove, spoon the juices over the chicken, turn the chicken over, drizzle with olive oil and bake for another 30 minutes.
- Remove, baste once more and set aside for 5 minutes.
- To carve, stand the skewers upright and slice the meat thinly.
- The rest will be obvious: hummus and chilli on the Lebanese bread, chicken, tomato, lettuce, red onion, cheese, whatever: fold the bottom up, left and right and make a wrap.
- Toast in a hot pan.
- And call us over for dinner!