Ingredients

Scale

For the Chicken and Marinade:

2 lbs (1 kg) chicken thighs (skinless and boneless), cut in half
1 cup plain yogurt
¼ cup olive oil
2 tablespoons lemon juice or vinegar
2 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons paprika
½ teaspoon black pepper
1 ½ teaspoons salt

For Wraps or Sandwiches:

Flatbreads (for wraps) or pita bread (for sandwiches)
1 cup finely sliced lettuce
1 cup finely sliced red cabbage
½ onion, thinly sliced
1 tomato, thinly sliced
1 cucumber, chopped

For a Plated Meal:

2 cups cooked rice
1 cup potato chips (optional)
Salad (lettuce, red cabbage, onions, tomatoes, cucumber)
½ cup pickles

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Instructions

1. Prepare the Marinade

In a large mixing bowl, combine the yogurt, olive oil, lemon juice, tomato paste, garlic powder, cumin, paprika, black pepper, and salt. Whisk the ingredients together until the mixture is smooth and fully blended.

2. Marinate the Chicken

Add the chicken thighs to the bowl and coat them well with the marinade. Ensure every piece is fully covered to absorb the flavors. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, but preferably overnight. This step is essential for tender and flavorful döner.

3. Skewer and Bake

If using bamboo skewers, soak them in water for 20-30 minutes to prevent burning.
Preheat the oven to 400°F (200°C). Line a large baking pan with foil.
Remove the marinated chicken from the fridge.
Thread the chicken pieces onto two skewers side by side, ensuring they are tightly packed together.
Place the skewers on the top rim of the baking pan, making sure the chicken is suspended and not touching the bottom.

4. Cook the Chicken

Bake for 30 minutes, then remove from the oven and flip the skewers.
Spoon some of the pan juices over the chicken for added moisture.
Bake for another 25 minutes, or until golden brown and fully cooked.
Remove from the oven, baste once more, and let the chicken rest for 5 minutes before slicing.

5. Carve the Chicken Döner

For thin, restaurant-style slices:

Hold the skewer upright on a cutting board.
Use a sharp knife to carve thin slices from the cooked meat.

6. Assemble Wraps or Sandwiches

Place some lettuce, red cabbage, onions, tomatoes, and cucumber onto a flatbread.
Top with chicken döner slices and roll tightly into a wrap.
For sandwiches, fill pita bread with salad and chicken döner.

7. Serve as a Plated Meal

Arrange chicken döner on a plate with rice, salad, potato chips, and pickles.
Optionally, add a side of flatbread.

Notes

Choosing the Right Chicken

Chicken thighs are the best option because they remain tender and juicy when cooked. Chicken breasts can be used but may dry out more easily.

Importance of Marinating

Marinating for at least 3 hours allows the flavors to fully develop. The yogurt also acts as a natural tenderizer, making the chicken softer and more flavorful.

Checking for Doneness

If unsure whether the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C).

Alternative Cooking Methods

Grilling: Preheat the grill to medium-high heat (400°F/200°C). Cook for 15 minutes per side.
Stovetop: Heat 1 tablespoon olive oil in a pan over high heat. Cook each side for 5-7 minutes, then reduce heat and cook until done.

Storing Leftovers

Refrigerate: Store cooked döner in an airtight container for up to 4 days.
Freezing: Place cooled, carved chicken in freezer bags and freeze for up to 3 months.
Reheating: Microwave in 30-second intervals or heat in a pan with a little oil.

Author: Rosa
Prep Time: 15 minutes
Cook Time: 55 minutes