Easy Homemade Chicken Doner Kebab

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Make small slits in the chicken thighs, put them in a bowl, and add the grated onion, olive oil, garlic, yogurt, tomato paste, oregano, kosher salt, black pepper and Aleppo pepper.
2. Toss the chicken until every piece is coated in the marinade.
3. Lay the marinated chicken on plastic wrap, roll it tightly into a cylinder and seal the ends, using a second layer of wrap if needed so no marinade leaks.
4. Freeze for 6 to 8 hours until firm.
5. Take the chicken out of the freezer and leave it on the counter for 10 to 15 minutes, then slice it thinly with a sharp knife.
6. Heat a pan over medium-high heat, adding a little olive oil if needed. Sear the slices for about 1 minute per side, taking care not to overcook them so they stay juicy.
7. Cook in batches so the pan is not crowded, otherwise the chicken steams instead of crisping.

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

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GarlicOnionTomatoYoghurtBreadChicken thighCucumberTomato paste