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–+ servings
Viral doner kebab wrapped in pita in brown paper with grilled chicken, peppers, and fries on a plate with herbs.

Viral Doner Kebab

This Viral Doner Kebab is incredible! It’s inspired by the rotating spits of street-side doner stands, but made entirely at home using ground chicken, pantry spices, and a simple rolling technique that creates those iconic thin, juicy layers.
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Course: Main Course
Cuisine: Middle Eastern
Keyword: chicken kebab, doner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 226kcal
Author: Lola Jay

Ingredients

  • 2 lbs ground chicken mix of thighs + breasts if possible
  • ¼ cup yogurt
  • 2 tablespoon extra virgin olive oil
  • 1.5 onions grated
  • 1 tablespoon paprika
  • 1.5 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ tablespoon kosher salt
  • 1 tablespoon oregano
  • 6 mini peppers
US Customary - Metric

Instructions 

Prep the Mixture

  • Grate the onion into a bowl.
    1.5 onions
  • Add ground chicken, paprika, cumin, onion powder, garlic powder, kosher salt (1 teaspoon if table salt), oregano, olive oil, and yogurt.
    2 lbs ground chicken, 2 tablespoon extra virgin olive oil, 1 tablespoon paprika, 1.5 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon garlic powder, ½ tablespoon kosher salt, 1 tablespoon oregano, ¼ cup yogurt
  • Mix with your hands until everything is fully combined.

Shape the Logs

  • Cut a large sheet of parchment paper.
  • Place about ⅓ cup of chicken mixture in the center.
  • Cover with another parchment sheet and roll the meat into a thin rectangle.
  • Remove the top sheet and roll the chicken tightly into a log using the parchment.
  • Repeat until all the meat is rolled into logs.

Bake

  • Preheat oven to 400°F.
  • Place chicken logs (still wrapped in parchment) on a baking sheet with mini red peppers.
    6 mini peppers
  • Bake for 18 minutes.

Broil

  • Unwrap the logs from the parchment.
  • Broil for 5 minutes to brown the outside.

Shred & Serve

  • Using your hands, shred the chicken logs into thin strips.
  • Serve in pita with lettuce, tomatoes, fries, and shawarma sauce.

Video

Notes

Storage & Reheating

  • Store: Refrigerate shredded chicken up to 4 days.
  • Freeze: Up to 3 months.
  • Reheat: Crisp in a hot skillet with a drizzle of olive oil.

Nutrition

Calories: 226kcal | Carbohydrates: 6g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 513mg | Potassium: 747mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Mention @lolajay_yum