Easy Homemade Chicken Doner Kebab

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 well.
3. Lay the marinated chicken on plastic wrap, roll tightly into a cylinder and seal the ends, using two wraps 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. Add a drizzle of olive oil if needed and sear the slices about 1 minute per side. Do not overcook, and do not crowd the pan or the chicken will steam instead of crisping.
7. Serve with pita or lavash, sumac onion, parsley, fries, pickles and tomatoes.

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

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