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Recipes
Chicken Döner Kebab
Recipe

14 INGREDIENTS • 7 STEPS • 18HRS

Chicken Döner Kebab

4.0
1 rating
One of the first Exotic” dishes that had established itself in Germany after the mass-migration of millions of “Gastarbeiter” (Guest-Workers) from Italy, Turkey, Greece, and Yugoslavia in the 60’s, was the Turkish “Döner” (Doner Kebab).
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
One of the first Exotic” dishes that had established itself in Germany after the mass-migration of millions of “Gastarbeiter” (Guest-Workers) from Italy, Turkey, Greece, and Yugoslavia in the 60’s, was the Turkish “Döner” (Doner Kebab).
18HRS
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
2 Tbsp
Lemon
1/2
Lemon, zested
Lemon
1
Lemon, juiced
Garlic Paste
2 Tbsp
Garlic Paste
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Ground Coriander
1 Tbsp
Ground Coriander
Fresh Oregano
1 Tbsp
Fresh Oregano
Ground Cumin
1 tsp
Ground Cumin
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Onion
1/2
Large Onion
Nutrition Per Serving
VIEW ALL
Calories
166
Fat
10.5 g
Protein
10.8 g
Carbs
6.7 g
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Chicken Döner Kebab
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Mix together Olive Oil (2 Tbsp), {@10:}, {@11:}, Garlic Paste (2 Tbsp), Sweet Paprika (1 Tbsp), Kosher Salt (2 Tbsp), Crushed Red Pepper Flakes (1/2 tsp), Ground Coriander (1 Tbsp), Fresh Oregano (1 Tbsp), Ground Cumin (1 tsp), Fresh Cilantro (2 Tbsp), and Greek Yogurt (3 cups).
step 1 Mix together Olive Oil (2 Tbsp), {@10:}, {@11:}, Garlic Paste (2 Tbsp), Sweet Paprika (1 Tbsp), Kosher Salt (2 Tbsp), Crushed Red Pepper Flakes (1/2 tsp), Ground Coriander (1 Tbsp), Fresh Oregano (1 Tbsp), Ground Cumin (1 tsp), Fresh Cilantro (2 Tbsp), and Greek Yogurt (3 cups).
step 2
Add Boneless, Skinless Chicken Thighs (12), mix well, cover and chill overnight.
step 2 Add Boneless, Skinless Chicken Thighs (12), mix well, cover and chill overnight.
step 3
The next day, separate the skin from the meat and preheat the oven to 400 degrees F (200 degrees C).
step 3 The next day, separate the skin from the meat and preheat the oven to 400 degrees F (200 degrees C).
step 4
Take Onion (1/2), skewer with a long bamboo or metal skewer.
step 4 Take Onion (1/2), skewer with a long bamboo or metal skewer.
step 5
Impale half the skins first, then top with all the meat.
step 5 Impale half the skins first, then top with all the meat.
step 6
Finish by skewering the second half of the skins on top.
step 6 Finish by skewering the second half of the skins on top.
step 7
Place in a preheated 400 degrees F (200 degrees C) oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160 degrees F (70 degrees C), remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat. Serve with salad.
step 7 Place in a preheated 400 degrees F (200 degrees C) oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160 degrees F (70 degrees C), remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat. Serve with salad.
Tags
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Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Summer
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