Chicken Döner kebabs aren’t just those delectable towers of flavorful, thinly sliced meat that spin hypnotically on vertical rotisserie grills, beckoning a hungry passersby. In Turkey, döner kebabs are more than just street food; they’re a national treasure, woven into the fabric of culinary culture.
What makes Turkish döner kebabs so special is the döner meat, a selection of lamb, beef, or chicken, seasoned with a blend of spices that varies from region to region. The vertical cooking method ensures succulent, juicy slices that practically melts in your mouth.
Beyond the deliciousness, döner kebabs hold cultural significance. They’re a symbol of community, bringing people together over shared meals and lively conversations. They’re a testament to Turkish culinary ingenuity, transforming simple ingredients into a satisfying and flavorful feast. Döner kebabs most often enjoyed on the go or standing elbow-to-elbow with locals at a bustling food stall, savoring the smoky aroma of cooking meat, and indulging in the messy, joyful experience – that’s the true döner spirit.
The origin of döner kebabs is debated, with some attributing it to the Ottoman Empire and others tracing it back to the Seljuk Turks. The word “döner” means “turning” in Turkish, referencing the rotating spit that cooks the meat. Döner kebabs have gained global popularity, with variations found in countries like Germany (döner kebab), Greece (gyros), and Mexico (al pastor). Cook this version at home to emulate the traditional version.
Tavuk Doner (Chicken Doner Kebab)
Equipment
- Large bowl
- Grill
- Metal skewers c(or wood soaked for 30 min.)
- Rimmed baking dish with sides (if baking)
Ingredients
- 4 lbs Chicken thighs, boneless and skinless
- Kosher salt and coarse black pepper, to taste
Marinade
- ½ cup Whole milk Greek yogurt
- 6 oz Can of tomato paste
- 2 large Lemons, zest and juice
- 8 cloves Garlic, minced
- 1 tbsp Baharat spice blend
- 2 tsp Cumin
- 1 tsp Aleppo pepper (Sub: cayenne pepper or omit completely)
- 1 tsp Smoked paprika (Sub: sweet paprika)
Yogurt-Garlic Sauce
- 2 cup Greek yogurt
- 2 tbsp Mayonnaise
- ½ cup Water
- 3 cloves Garlic, minced
- 2 tsp Lemon juice
- ¼ tsp Salt
Fixins'
- 2 large Tomatoes, halved and sliced
- 1 large Red of white onion, cut in half and sliced thin
- 1 small English cucumber, halved lengthwise and sliced thin
- 8 rounds Turkish flatbread (Sub: lavash or pita bread) Turkish Bazlama flatbread
Instructions
Marinating Chicken
- In a large bowl, mix together yogurt, tomato paste, lemon juice and zest, garlic, and spices. Pat chicken dry with paper towels and season on both sides with salt and pepper. Toss chicken in marinate to fully coat each piece. Cover and marinate 3 hours at room temperature or overnight in the refrigerator.
Make Yogurt-Garlic Sauce
- Add yogurt, water, and mayonnaise to a medium bowl. Finely chop garlic in salt and vigorously stir into the bowl. Stir in lemon juice and whisk again. If too acidic, add a pinch of sugar. Chill for at least an hour before using.
Skewering Chicken
- Divide chicken piece into 2 piles. Taking 2 metal or soaked wooden skewers at a time, thread chicken from 1 pile onto 2 parallel skewers. If there are some extra-large pieces, fold them in half. Repeat with second pile of chicken.
Grilling Chicken
- Heat the grill to 400℉ (200℃). Arrange kebabs on grates and close the lid. Grill on 1 side until ends are nicely charred, 10 to 15 minutes. Turn over to cook through and lightly char, 10-15 minutes more. Remove chicken from grill and rest for 5 minutes.
Baking Chicken
- Preheat oven to 400℉ (200℃). Prop skewers on the sides of the pan to keep chicken from touching the pan. Place on the middle rack of the oven and bake for 30 to 35 minutes until the surface is golden brown and slightly charred. Flip chicken and brush top with pan juices. Bake another 20 minutes to cook chicken thoroughly. Remove chicken from oven and rest for 5 minutes.
Shave Chicken off Skewers
- On a cutting board, stand a skewer upright at a slight and slice meat from top to bottom with a thin, sharp knife.
Serve
- Chicken may be served on a plate next to a bed of rice, a salad, and a sauce. The most popular way to eat doner kebabs is wrapped in a flatbread like Bazlama and topped with sliced cucumber, tomato, and yogurt-garlic sauce.