Chicken Doner Kebab Better Than Takeout!

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Cut small slits into the chicken thighs so they absorb the marinade, then put them in a bowl.
2. Add the grated onion, olive oil, garlic, yogurt, tomato paste, oregano, kosher salt, black pepper and Aleppo pepper. Coat the chicken thoroughly.
3. Lay the marinated chicken on plastic wrap and roll it tightly into a cylinder, sealing the ends (use 2 sheets of wrap if needed so no marinade leaks).
4. Freeze for 6 to 8 hours to firm up.
5. Take the chicken out of the freezer and leave it on the counter for 10 to 15 minutes. Slice it thinly with a sharp knife.
6. Heat a pan over medium-high heat. Sear the slices in a drizzle of olive oil if needed, about 1 minute per side. Don't overcook, and don't crowd the pan or the chicken will steam instead of crisping.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionTomatoYoghurtBreadChicken thighCucumberTomato paste