Parchment Chicken Doner Kebab (Oven Method)
Chicken thigh strips marinated in yogurt, garlic, lemon, tomato paste and warm spices, packed into a tight log and baked in a parchment parcel, then sliced thinly and seared for crisp edges. Served in flatbread with salad, garlic yogurt sauce and chilli sauce.
Ingredients
Chicken and marinade
- 900 g (2 lb) boneless, skinless chicken thighs
- 120 g (½ cup) plain full-fat yogurt
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (16 g) tomato paste
- 1 tbsp (15 g) Turkish red pepper paste (biber salçası), optional
- 4 garlic cloves, finely grated
- ½ small onion, grated
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 ½ tsp ground coriander
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 ½ tsp fine sea salt
- 1 tsp freshly ground black pepper
- ½–1 tsp Turkish chilli flakes (pul biber)
Garlic yogurt sauce
- 250 g (1 cup) Greek yogurt
- 1 small garlic clove, finely grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 1 tbsp chopped fresh mint or dill
- ¼ tsp fine sea salt
Quick chilli sauce
- 2 tbsp (32 g) tomato paste
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) water
- 1 tsp Turkish chilli flakes or ½ tsp cayenne
- 1 pinch each sugar and salt
To serve
- 6–8 flatbreads (pide, pitta or lavash)
- 1 small red onion, thinly sliced, with 1 tsp sumac and chopped parsley
- 150 g (2 cups) finely shredded cabbage
- 2 tomatoes and 1 cucumber, sliced
- pickled green chillies (optional)
- 1 tbsp (15 ml) oil, for searing
Instructions
- Cut the chicken thighs lengthways into strips about 1.5 cm (½ in) wide.
- Whisk the marinade ingredients together, add the chicken and refrigerate 1–12 hours.
- Stir together the yogurt sauce, and separately whisk the chilli sauce. Chill both.
- Heat the oven to 220°C (425°F), or 200°C (400°F) fan, and line a rimmed tray with parchment.
- Pack the drained chicken strips into a tight log about 25 × 10 cm (10 × 4 in) and 5–6 cm (2–2 ½ in) high. Cover with parchment and crimp the edges to seal.
- Bake 30–35 minutes. Open the parcel carefully, baste with the juices and bake uncovered 10–15 minutes, until browned and 74°C (165°F) in the centre.
- Rest 10 minutes, then shave into thin slices.
- Sear the slices in batches in hot oil for 1–2 minutes until crisp at the edges.
- Fill warm flatbreads with cabbage, tomato, cucumber, sumac onions and chicken, add both sauces, and serve.
Notes
- Lamb and beef version: knead 500 g (1 lb 2 oz) each minced lamb and beef with half the spices, the onion and garlic (no yogurt or lemon), press into a 900 g (2 lb) loaf tin and bake at 180°C (350°F) for 60–70 minutes to 71°C (160°F). Slice thinly and sear.
- Chicken breast can replace up to half the thighs; on its own it dries out.
- Sauces keep 3 days in the fridge.
- Storage: sliced chicken 3 days in the fridge or 3 months frozen. Reheat by searing until piping hot.