Who doesn’t love a good chicken doner kebab? This popular takeaway favorite is easy to recreate at home. Marinate the meat until it’s tender and flavorful, then roast or grill it. Serve in pita or pide (Turkish bread) for a simple party meal or weeknight dinner.
Make your own doner kebab: discover the ultimate recipe!
A good doner kebab brings back late-night memories of shawarma stands and stacked spits of meat. You can recreate that experience at home with a few simple steps: a fragrant spice blend, a yogurt marinade to tenderize the chicken, and high-heat cooking for a crisp outside and juicy inside. This version captures those classic flavors without the commercial spit—perfect for sharing.
It’s in the details
I don’t visit shawarma shops as often as I used to, but I still enjoy a proper doner. I experimented with spice blends and cooking methods until I found a reliable approach: marinate the chicken in yogurt and shawarma spices, thread the pieces on skewers, then roast at a high temperature. The result is well-seasoned, succulent chicken with a slightly crisp exterior—ideal for sandwiches or wraps.
I tested this recipe with friends and family, and it received thumbs up. Now I’m sharing the method and tips so you can make it at home. I’d love to hear how your version turns out.
What do you need for a Homemade Doner Kebab?
Below are the main ingredients used for this Homemade Chicken Doner Kebab. Exact amounts are in the recipe card further down.
- Chicken thighs: Choose boneless thighs. They have more fat than breasts and stay juicy during roasting.
- Shawarma spice mix: A blend of cumin, coriander, paprika, garlic, onion powder and a touch of chili and sweetness. You can buy a ready mix or make your own for the best flavor.
- Yogurt: Adds flavor and tenderizes the meat during marination.
- Olive oil: Used to help the exterior crisp up while roasting.
- Turkish bread or pita: Pide, small Turkish buns or pita work well to hold the sliced meat and toppings.
- Red onion, tomato, lettuce: Fresh sliced vegetables add crunch and brightness.
- Garlic sauce: A creamy garlic sauce is my favorite, but chili sauce or tzatziki also pair nicely.
How to prepare Döner Kebab with Chicken
Below is a concise step-by-step method. A full printable recipe card with ingredient quantities is included further down.
- Combine yogurt with half the shawarma spice mix to make the marinade.
- Add the chicken thigh fillets, coat them thoroughly and refrigerate for at least 3 hours or overnight.
- Preheat the oven to high heat (see notes for temperature guidance). Line a roasting dish with foil. Thread marinated chicken pieces onto two skewers so they can rest across the dish edges, then sprinkle with the remaining spice mix.
- Drizzle olive oil over the meat and roast—first for about 35 minutes, then turn the skewers, add a bit more oil and roast until the chicken registers 162 °F (72 °C) internal temperature.
- Remove from the oven and slice the meat as thinly as possible with a sharp knife.
- Assemble: open the bread, add lettuce, pile on the sliced chicken, top with tomato and onion, and finish with garlic sauce.
- Serve immediately while warm.
Variations
- Greek style: Add feta and olives, and swap garlic sauce for tzatziki.
- Grilled vegetables: Replace or add to the raw garnish with grilled peppers, zucchini or eggplant for an extra smoky element.
Made this recipe? Tag #byandreajanssen on Instagram to share your version—I enjoy seeing your photos. If you enjoyed the recipe, please leave a rating in the recipe card to help other home cooks.
📖 Recipe
RECIPE CARD
Ingredients
- 3 tablespoons Shawarma spice mix
- 1 cup yogurt
- 2 pounds chicken thigh fillet, boneless
- 2 tablespoons olive oil
Garnish
- 1 Pide, Turkish bread, or 4 small pide buns or pita bread
- 1 red onion, in rings
- 2 tomatoes, sliced
- 2 cups iceberg lettuce, in strips
- 1 cup garlic sauce
Instructions
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Make the marinade by mixing the yogurt with half the shawarma spice mix. Stir well.
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Coat the chicken thigh fillets in the marinade, cover and refrigerate for at least 3 hours or up to overnight.
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Preheat the oven to 430 °F (conventional) or 390 °F (convection). Line a baking dish with foil.
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Thread the marinated chicken onto two skewers (about three thighs per skewer), sprinkle with the remaining shawarma spice and place across the edges of the dish so the meat hangs.
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Drizzle about a tablespoon of olive oil over the chicken and roast for 35 minutes. Turn the skewers, add another tablespoon of olive oil, and roast until the internal temperature reaches 162 °F (72 °C).
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Remove from the oven and slice the chicken as thinly as possible with a sharp knife.
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Open the bread, add lettuce, top with sliced chicken, then tomato and onion. Spoon over garlic sauce and close the sandwich. Serve warm.
Notes
Shawarma spices: Typical blends include cumin, coriander, paprika, garlic and onion powder and a touch of chili. Use store-bought mix or make your own for better control of flavor.
Garlic sauce: A creamy garlic sauce pairs beautifully, but feel free to substitute tzatziki or a chili sauce if you prefer.
Oven temperatures: For conventional ovens use 430 °F (221 °C). For convection ovens, 390 °F (199 °C) works well.
Storage: Cool leftovers quickly and store in an airtight container.
- Refrigerator: Keep in the fridge up to 3 days.
- Freezer: Freeze in a suitable container for up to two months; thaw in the fridge before reheating.
- Reheat: Warm gently in a skillet over low heat with a little olive oil to avoid drying out the meat.
Nutrition
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