Homemade Chicken Doner Kebab
A homemade chicken doner kebab that delivers bold flavour, tender meat, and a proper takeaway-style finish. Ideal for anyone craving a lighter, fuss-free version of the classic kebab made fresh at home with simple everyday ingredients.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Mince
- 1 Onion (pureed)
- 60 g Yoghurt
- 1 tbsp Olive Oil
- 4 cloves Garlic
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1 tsp Dried Oregano
- 1 tsp Black Pepper
Instructions
- 1
Puree the onion until completely smooth, then squeeze it through a fine sieve or cloth to remove as much liquid as possible, leaving behind the concentrated onion pulp.
- 2
Transfer the onion pulp to a large mixing bowl and combine it with the chicken mince, yoghurt, olive oil, garlic, and the spices. Mix thoroughly with your hands or a firm spoon until the mixture is sticky and uniform.
- 3
Place a sheet of baking paper on a flat surface. Spread the mixture on top and flatten it slightly with your hands or a rolling pin so it is thin enough to roll.
- 4
Place another sheet of baking paper on top of the flattened mixture to prevent sticking, then carefully roll it into a tight log using the top sheet to guide and compress it.
- 5
Preheat the oven to 200°C. Transfer the rolled doner onto a tray and bake for 20 minutes, or until fully cooked through but still tender.
- 6
Remove from the oven, unroll it gently, then break or slice it into thin doner-style strips.
- 7
Spread the strips out on the tray and broil (grill) them for 5 minutes at 250°C to caramelise the edges.
- 8
Once cooked allow it to rest briefly. Serve warm with naan or your preferred sides.