I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Doner Kebabs
...in your mind.
Chicken Doner Kebabs

Chicken Doner Kebabs

Ingredients

    Marinade
    :
  • 4 pounds chicken thighs, pounded or sliced very thin
  • 3 tablespoons olive oil
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne
  • 6 cloves garlic, minced
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • Juice of 1 lemon
  • 6 ounces tomato paste
  • 1 large onion, any color cut in half
    Sauce
  • 1 cup non fat Greek yogurt
  • 2 teaspoons cumin
  • Pinch Kosher salt & pepper
  • 1 large clove garlic, minced
  • Juice of 1 /2 lemon
    To serve
  • Warm pitas or tortillas
  • Shredded iceberg lettuce
  • Diced tomatoes

Directions

  1. Put chicken in a large bowl, and add remaining marinade ingredients, mix well and refrigerate about 2 hours
  2. Heat grill well
  3. Using a rotisserie skewer, set one of the prong skers near the bottom and slide on one half of the onion, rounded side first
  4. Then simply start adding the chicken, one piece at a time trying to keep it flat like the onion
  5. When all the chicken has been added, put on remaining onion half, flat side down, then the other prong skewer and tighten
  6. Place on grill ans start rotating
  7. While it cooks, combine yogurt, cumin, lemon juice, garlic, salt & pepper - mix well and refrigerate
  8. When the outer layer of chicken is cooked, crispy and gorgeous - use a knife to cut off the outside pieces
  9. Add some sauce to a pita, some lettuce, some tomato and then the chicken
  10. You know what to do n0w, right?
Chicken Doner Kebabs

Chicken Doner Kebabs

Ingredients

    Marinade
    :
  • 4 pounds chicken thighs, pounded or sliced very thin
  • 3 tablespoons olive oil
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne
  • 6 cloves garlic, minced
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • Juice of 1 lemon
  • 6 ounces tomato paste
  • 1 large onion, any color cut in half
    Sauce
  • 1 cup non fat Greek yogurt
  • 2 teaspoons cumin
  • Pinch Kosher salt & pepper
  • 1 large clove garlic, minced
  • Juice of 1 /2 lemon
    To serve
  • Warm pitas or tortillas
  • Shredded iceberg lettuce
  • Diced tomatoes

Directions

  1. Put chicken in a large bowl, and add remaining marinade ingredients, mix well and refrigerate about 2 hours
  2. Heat grill well
  3. Using a rotisserie skewer, set one of the prong skers near the bottom and slide on one half of the onion, rounded side first
  4. Then simply start adding the chicken, one piece at a time trying to keep it flat like the onion
  5. When all the chicken has been added, put on remaining onion half, flat side down, then the other prong skewer and tighten
  6. Place on grill ans start rotating
  7. While it cooks, combine yogurt, cumin, lemon juice, garlic, salt & pepper - mix well and refrigerate
  8. When the outer layer of chicken is cooked, crispy and gorgeous - use a knife to cut off the outside pieces
  9. Add some sauce to a pita, some lettuce, some tomato and then the chicken
  10. You know what to do n0w, right?