Such is the success and fame of the lamb kebab and its variations that it's practically impossible not to have heard of kebabs by now. For decades, in practically every city, you can find small shops specializing in this street food from the Middle East. And they're rarely empty.
Although the term kebab can encompass various preparations , the common factor in all of them is that they are dishes whose main ingredient is marinated and grilled meat, traditionally lamb, although they can be prepared with several different meats such as beef, pork (outside of Muslim countries), or chicken. Chicken kebab is precisely the one we are going to prepare with this recipe.
What comes to mind when we hear the word kebab is undoubtedly the large skewers of meat rotating around a vertical rotisserie. This is the döner kebab, which literally means "rotating meat" and is commonly served in pita bread . There's also a version with rolled bread called Dürum kebab. We'll show you both of them here today.
The biggest challenge in making kebabs at home is achieving the effect of vertical grilling and thin slicing without needing any special equipment. The traditional method ensures that each slice, however thin, has a perfectly browned side from the grill and is therefore full of flavor, which is partly what makes kebabs so delicious.
You could bake them in the oven, but in that case, everything ends up cooking at once, even the inside, so you'd be losing the unique characteristic we just described.
To achieve the desired effect without having to buy a special kebab oven, we're going to share a method popularized by Turkish chef Refika Birgül, and the truth is, the result is quite impressive. You'll be able to enjoy a kebab cut into thin slices, each with a perfectly golden-brown side, as if it were grilled. You'll be amazed at how good it looks!
Recipe Information
- Preparation time : 10 minutes
- Cooking time : 10 minutes
- Total time : 20 minutes (plus 24 hours of freezing)
- Servings : 4
- Category : main course
- Cuisine type : Middle Eastern
- Calories per serving (kcal) : 643
Ingredients for homemade chicken döner kebab for 4 people
For the kebab:
- 1 onion
- 150g of crushed tomatoes
- 50g of natural yogurt (unsweetened)
- 2 tablespoons of melted butter (optional)
- 2 cloves of garlic
- 2 tablespoons of oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
- 6 boneless, optionally skinless chicken thighs
For the sauce:
- 2 plain, unsweetened yogurts
- 2 tablespoons of mayonnaise
- 1 clove of garlic
- 2 tablespoons of olive oil
- Fresh parsley
- Ground cumin to taste
- Ground black pepper to taste
- Salt to taste
For assembly:
- The kebab (the meat)
- 16 slices of tomato
- Lettuce
- 1 red onion
- Olive oil (for greasing the pan)
- 4 pita breads or 4 dürüm breads
- The sauce
Necessary utensils
- Strainer
- Rods
- Bowl
- Knife and cutting board
- Frying pan
- Plastic wrap or baking paper
- Food processor (for chopping onions)
How to make homemade chicken döner kebab or dürüm
We begin preparing our kebab with the marinade. Here we'll use the juice of one onion, and to obtain it, we'll proceed as follows. First, peel one onion and quarter it. Then, finely chop it using the appropriate attachment of a hand blender or food processor. Next, pass the onion through a sieve to extract its juice.
Once we have the onion juice, we put it in a large bowl and mix it with 150g of crushed tomatoes, 50g of plain unsweetened yogurt , 2 tablespoons of melted butter (if the chicken is skinless), 2 cloves of garlic, well crushed into a paste, 2 tablespoons of oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, and 1 teaspoon of salt.
In this marinade, we'll add 6 boneless chicken thighs. We can use them with or without the skin. In this case, since we've opted for thighs with the skin on, we won't add butter to the marinade because the fat in the skin will be sufficient. We'll coat the chicken pieces well and let them marinate for about 2 hours.
After that time, spread plastic film or strong baking paper on the countertop and arrange the chicken thighs in three alternating layers, as shown in the photograph.
Now it's time to roll up the chicken. It needs to be nice and tight, so it's a good idea to hold the ends firmly and roll it on the countertop to compact it. Once you've done that, secure the ends with a knot or clothespins and put it in the freezer until the next day.
To prepare the kebab sauce, simply combine all the ingredients: in a bowl, mix 2 plain, unsweetened yogurts with 2 tablespoons of mayonnaise, 1 crushed garlic clove, and 2 tablespoons of olive oil. Season to taste with finely chopped parsley, ground cumin, ground black pepper, and salt.
When we're ready to prepare our kebabs, we take the meat out of the freezer, unroll it, and, protecting our hands from the cold with a clean kitchen towel, hold the roll firmly. With a sharp knife, we begin to cut thin slices of frozen meat.
We'll also need to slice some tomato, about 4 slices per serving, for a total of 16 slices for the 4 servings, a handful of shredded lettuce, and some shredded red onion.
To cook the meat, grease a large skillet with a little olive oil and heat it over high heat. When it's very hot, but not smoking, brown the slices of meat, cut as in the previous step, arranged in a single layer, until cooked through. You'll most likely need to cook it all in batches.
As you remove it from the skillet, cover it and set it aside to keep it warm. You can use several skillets to do this step simultaneously and save time.
With the meat cooked, all that's left is to fill the bread according to your preferences. To make a classic doner kebab, take one pita bread per serving and cut it in half. Spread the sauce on both inside halves and place lettuce, tomato, and onion on the bottom half.
Finally, we place the meat on top and, if desired, more sauce to taste. And the döner kebab is ready.
To make the dürüm kebab, in this case we need 1 dürüm bread per serving. Similarly, we will spread the bread with the sauce and then add a layer of lettuce, tomato, and onion to taste.
We will finish by putting the meat on top and rolling it up, closing at least one of the ends first.
Easy-to-prepare summary
- Chop the onion with a food processor or chopper and pass it through a sieve to extract the juice
- Mix the onion juice with the tomato, yogurt, melted butter (if the chicken is skinless), crushed garlic cloves, oregano, cumin, pepper, and salt.
- Marinate the chicken in the mixture for 2 hours
- Arrange the chicken in layers on cling film or baking paper
- Roll it up like a candy and freeze overnight.
- Prepare the sauce by mixing the yogurt with the mayonnaise, crushed garlic, oil, and seasoning to taste with chopped parsley, cumin, pepper, and salt.
- Cut the kebab into thin slices, the tomato into slices, and the onion and lettuce into julienne strips.
- Brown the meat in a pan greased with a little oil
- To assemble the döner , open the pita breads, spread the sauce on both inner sides and fill with lettuce, tomato and onion.
- Finally, add the meat and a little more sauce.
- To assemble the dürüm , spread the bread with the sauce and add a layer of lettuce, tomato, and onion.
- Finally, add the meat, a little more sauce, and roll it up.
30 Best Recipes I Love Making at Home
If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.
When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.
For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.
Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.
And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.
More Delicious Cooking Recipes for Family
Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.
The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.
For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.
When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.
I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.
Air fryer recipes are another category I cook regularly because they save time while still producing great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.
For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.
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