Chicken Doner Kebab

Name: Chicken Doner Kebab
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 onion; 3 clove garlic; 1 lb ground chicken; 3 tbsp plain Greek yogurt; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp onion powder; a pinch red pepper flakes; 2 tbsp parsley; 2 roma tomatoes; 2 zucchini; 1/2 red onion; 1 tbsp olive oil; to taste salt and pepper

This viral chicken doner kebab hack uses juicy, boldly spiced ground chicken rolled in parchment and baked, then broiled until the edges are golden. No rotisserie. No skewers! Just a sheet pan and toppings you probably already have. Serve it in a pita wrap or over rice with hummus, tzatziki, feta, and pickled red onion for a viral dinner that copycats the classic Turkish street food, perfect for weeknights.

Recipe Tags

Dinnerviral recipeweeknight dinnerTurkish street food

Prep: 15 min

Cook: 25 min

Serves: 4

Ingredients

0.5 onion
3 clove garlic
1 lb ground chicken
3 tbsp plain Greek yogurt
1 tsp dried oregano
1 tsp kosher salt
1 tsp onion powder
a pinch red pepper flakes
2 tbsp parsley
2 roma tomatoes
2 zucchini
0.5 red onion
1 tbsp olive oil
to taste salt and pepper

Instructions

Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside a second sheet of parchment for rolling.
Mix the ground chicken: Grate the onion using a box grater or blend it in a small food processor until finely broken down. Transfer to a large bowl and add the grated garlic, ground chicken, Greek yogurt, oregano, kosher salt, onion powder, red pepper flakes, and parsley. Mix with a rubber spatula or clean hands until fully combined.
Press the chicken flat: Divide the meat mixture in half. Place one portion in the center of a large sheet of parchment paper and press it down firmly into a very thin layer. I like to spray a separate piece of parchment paper with nonstick spray, place it on top and roll it out with a rolling pin then peel off the top parchment.
Roll with parchment paper: Fold the bottom edge of the parchment up over the meat, then roll the meat forward in 2-inch increments, pressing gently as you go, until the log is fully wrapped. Transfer to the prepared sheet pan. Repeat with the remaining meat and another sheet of parchment.
Add vegetables: Arrange the halved tomatoes, quartered zucchini, and red onion chunks around the meat on the sheet pan. Drizzle the vegetables with olive oil and season with salt and pepper.
Bake and tear: Bake for 20 minutes, until the meat is cooked through and the vegetables are tender. There will be some moisture from the chicken on the pan (this is ok). Carefully use tongs to unroll the chicken then use two forks or your hands to tear the chicken into long strips and place them back on the pan. It will likely absorb some of the released moisture.
Broil: Switch the oven to broil on high. Return the pan back to the oven and broil for 3 to 5 minutes, watching closely, until the tops are golden and the edges are slightly crispy. If using pita, add it to the lowest rack of the oven to warm.
Serve: Let the meat rest for 5 minutes, then slice into rounds. Serve in warm pita or over rice with hummus, tzatziki, feta, pickled red onion, shredded lettuce, and any other toppings you like.

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