If you love street-style doner kebab but don’t have a vertical spit (same), this parchment doner kebab is a game changer. We’ll stack marinated meat, wrap it snugly in parchment, and bake it into juicy, sliceable layers that taste like your favorite kebab shop—right from a sheet pan.

Why You’ll Love This Recipe

No special equipment – All you need is parchment paper and a baking sheet to mimic that doner-style stack.
Juicy and flavorful – A yogurt and spice marinade keeps the meat tender with classic Turkish-inspired flavors.
Oven-friendly and mostly hands-off – Minimal prep, then the oven does the work while you prep toppings.
Perfect for meal prep or guests – Slice and serve in wraps, bowls, or salads; leftovers reheat beautifully.

Ingredients

2 lb (900 g) boneless skinless chicken thighs (trimmed of excess fat)
1/2 cup (120 g) plain Greek yogurt (full-fat for best flavor)
3 tbsp (45 ml) olive oil (extra-virgin if possible)
3 tbsp (45 ml) lemon juice (freshly squeezed)
4 cloves garlic cloves (finely minced or grated)
2 tsp (6 g) ground cumin
2 tsp (6 g) sweet paprika
1 tsp (3 g) ground coriander
1 tsp (1 g) dried oregano (or thyme)
1/4 tsp (1 g) ground cinnamon (for warmth (optional but traditional-inspired))
1/2 tsp (2 g) ground black pepper
1 1/4 tsp (7 g) fine sea salt (or to taste)
1 medium (about 150 g) red onion (thinly sliced)
8 pieces large flour tortillas or flatbreads (8-inch (20 cm) wraps, warmed)
2 cups (100 g) shredded lettuce (or cabbage)
2 medium (200 g) tomato (sliced)
1/2 large (100 g) cucumber (sliced)
1 cup (240 g) plain yogurt or garlic sauce (for drizzling)
2 large sheets parchment paper (about 15×12 in (38×30 cm) each)
2 pieces kitchen twine (for tying parchment roll)

Instructions

Prepare the chicken: Pat the chicken thighs dry with paper towels. If they are very thick, lightly butterfly or pound them so they are an even thickness for more even cooking.
Make the marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, ground cumin, sweet paprika, ground coriander, dried oregano, ground cinnamon (if using), ground black pepper, and sea salt until smooth and well combined.
Marinate the chicken: Add the chicken thighs to the bowl and toss until every piece is thoroughly coated in the yogurt-spice mixture. Cover and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor.
Preheat the oven: When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with one sheet of parchment paper and place the second sheet on a clean work surface.
Build the parchment doner stack: On the parchment sheet on your work surface, arrange the marinated chicken thighs in a line down the center, slightly overlapping them to form a thick, even log about 3–4 inches (8–10 cm) wide. Tuck in thin slices of red onion between some of the layers for added flavor if you like.
Wrap in parchment: Fold the sides of the parchment over the chicken tightly, then roll it up into a snug log, twisting the ends like a candy wrapper. Secure the ends and middle with kitchen twine so the parcel holds its shape during baking.
Transfer to baking sheet: Place the wrapped chicken log seam-side down on the prepared baking sheet. If the log feels unstable, use a second sheet of parchment or a small piece of foil under the log to help keep it in place.
Bake the doner: Bake in the preheated oven for 35–40 minutes, or until the chicken is cooked through and the internal temperature reaches at least 165°F (74°C). Carefully open the parchment (watch the steam) and spoon or drain off any excess juices into a small bowl.
Optional browning step: For crispier edges and a more traditional doner look, unfold the parchment so the chicken is exposed on top, then return the baking sheet to the oven. Broil on high for 4–6 minutes, rotating the pan as needed, until the tips of the chicken are browned and slightly charred in spots.
Rest and slice: Let the parchment doner rest for 5–10 minutes so the juices settle. Use tongs to transfer the log to a cutting board, then slice the stacked chicken thinly across the grain into strips, just as you’d shave meat from a doner spit.
Warm the wraps: While the chicken rests, warm the tortillas or flatbreads in a dry skillet over medium heat for 20–30 seconds per side, or wrap them in foil and heat in the oven for 5–7 minutes until pliable.
Assemble the parchment doner kebab wraps: Lay out a warm tortilla. Add a small handful of shredded lettuce, tomato slices, cucumber, and some of the cooked red onion from the pan if using. Top with a generous portion of sliced chicken doner, then drizzle with yogurt or garlic sauce.
Wrap and serve: Fold the bottom of the tortilla up over the filling, then roll tightly from one side. For that classic takeaway feel, wrap each filled kebab in a small piece of parchment paper, twisting one end to secure. Serve immediately with extra sauce and any reserved pan juices for drizzling.

Pro Tips & Variations

Slice thinner for kebab-shop texture – Let the meat cool just slightly, then use a sharp knife to shave very thin slices for the most authentic bite.
Use chicken breast or turkey – Swap chicken thighs for boneless breast or turkey thigh; reduce cooking time slightly and keep an eye on doneness so it stays juicy.
Make it spicy – Add 1–2 tsp (5–10 ml) hot sauce or 1/2–1 tsp (1–2 g) chili flakes to the marinade for a fiery version, or serve with a spicy chili-garlic sauce.
Try a bowl instead of a wrap – Serve the parchment doner over rice, bulgur, or salad greens with crisp veggies and sauce for a lighter, gluten-free meal.

Storage & Serving

Store leftover sliced parchment doner kebab in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat with a splash of the reserved pan juices or a bit of water to keep it from drying out. For longer storage, freeze the cooked, sliced meat in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator before reheating. Serve leftovers in wraps, grain bowls, salads, or stuffed into pita for a quick, high-protein lunch.

Nutrition (per serving)

Calories: 320 | Protein: 26g | Carbs: 26g | Fat: 12g | Fiber: 3g

Frequently Asked Questions

What is parchment doner kebab?

Parchment doner kebab is an oven-baked version of classic doner where marinated meat is stacked, tightly wrapped in parchment paper, and baked until juicy, then sliced thinly for wraps or bowls—no vertical spit needed.

Can I make parchment doner kebab ahead of time?

Yes. You can marinate and assemble the parchment-wrapped chicken log up to 12 hours in advance and keep it refrigerated. Bake just before serving, then slice and assemble your kebabs.

Can I use beef or lamb instead of chicken?

You can substitute thinly sliced beef or lamb for the chicken. Use the same marinade but increase the baking time as needed until the meat is fully cooked and tender, and slice very thinly across the grain.

How do I know when the chicken is done?

Use an instant-read thermometer inserted into the thickest part of the stack; it should read at least 165°F (74°C). If you don’t have a thermometer, cut into the center—there should be no pink and the juices should run clear.

Is parchment doner kebab healthy?

This version is lighter than many takeout kebabs since it’s oven-baked, uses lean chicken and Greek yogurt, and can be piled with fresh veggies. You can further lighten it by using low-fat yogurt and serving it in a bowl instead of a large wrap.

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