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.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Middle Eastern

Keyword: chicken kebab, doner

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 226kcal

Author: Lola Jay

Ingredients

2 lbs ground chicken mix of thighs + breasts if possible
¼ cup yogurt
2 tablespoon 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

Instructions

Prep the Mixture

Grate the onion into a bowl.
Add ground chicken, paprika, cumin, onion powder, garlic powder, salt, oregano, olive oil, and 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.
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