• 500g boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon plain yogurt
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Salt, to taste

For Serving:

  • Pita bread or flatbread
  • Sliced tomatoes
  • Sliced onions
  • Chopped lettuce
  • Pickles
  • Tahini or garlic sauce (optional)


  1. In a bowl, combine olive oil, yogurt, lemon juice, minced garlic, paprika, cumin, coriander, black pepper, and salt to make the marinade.
  2. Cut the chicken thighs into thin strips and add them to the marinade. Mix well, ensuring the chicken is coated evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat your oven to 200°C (400°F). Thread the marinated chicken onto skewers or place them on a baking dish.
  4. Roast the chicken in the oven for 20-25 minutes or until cooked through, turning halfway through for even cooking.
  5. Once cooked, remove the chicken from the skewers and slice thinly.

To Serve:

  1. Warm the pita bread or flatbread.
  2. Place a generous amount of sliced chicken on the bread.
  3. Top with sliced tomatoes, onions, lettuce, and pickles.
  4. Drizzle with tahini or garlic sauce if desired.
  5. Roll up the bread to form a kebab wrap and serve hot.

Nutrition Facts (Per Serving):

  • Calories: 350
  • Total Fat: 18g
    • Saturated Fat: 3.5g
    • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 400mg
  • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Sugars: 2g
  • Protein: 30g

Note: Nutrition values are approximate and may vary depending on serving size and specific ingredients used.

Enjoy your homemade Chicken Doner Kebab!