Chicken doner has become an extremely popular dish around the world. But what exactly is it? Let’s take an in-depth look at this delicious roasted meat.
A Brief History
The doner kebab originated in Turkey, where meat was cooked on a vertical rotisserie. The modern doner kebab sandwich became popular in Germany, brought by Turkish immigrants in the 1970s. Traditionally made with lamb or beef, chicken doner emerged as a common alternative, especially in Western countries.
The word “doner” comes from Turkish, meaning “turning” or “rotating”, referring to the rotisserie method of cooking. While doner kebab is traditionally associated with Turkey, similar meat dishes like shawarma and gyros are found across the Middle East and Mediterranean.
How Chicken Doner is Made
Chicken doner is made by stacking seasoned chicken on a vertical spit and slowly roasting it in front of a heat source. As the exterior cooks, it forms a crispy outer layer while keeping the inside moist. The chef then shaves off thin slices of the rotating meat as it cooks.
Commercial producers often use a blend of chicken breast, thigh, and mechanically recovered meat (MRM). The meat mixture is combined with spices, binders, and preservatives to create a homogeneous final product suitable for vertical roasting. Common spices used include paprika, cumin, garlic, onion, oregano, and black pepper.
Serving Suggestions
The classic way to serve chicken doner is in a pita or wrap, stuffed with the shaved meat, vegetables like lettuce, tomato and onion, and sauces such as garlic or chili sauce.
But doner is also commonly served in other ways:
- Doner boxes – served over fries or rice
- Doner pizza – as a pizza topping
- Doner salad – as the protein on top of a fresh salad
This versatility makes doner a very popular take-away food. Pre-cooked doner meat can also be purchased from many grocery stores for home cooking.
Nutrition
Chicken doner can be a relatively healthy alternative to beef and lamb doner due to its lower fat content. A serving contains approximately 250-350 calories and 20-30g of protein.
Making healthy choices like using wholewheat bread, loading up on veggies, and choosing lighter sauces can further improve the nutritional value.
Comparison to Other Doner Styles
Chicken doner differs from beef/lamb doner in its milder flavor and leanness. The primary difference between chicken doner and chicken shawarma is the spice blend, with doner using more Turkish-inspired spices.
Vegetarian Versions
For vegetarians and vegans, meat-free doner alternatives exist, usually made from soy protein, seitan, or mushrooms seasoned to mimic the taste and texture.
Finding the Best Chicken Doner
With doner’s global popularity, tasty versions can be found in restaurants worldwide. Look for places with high reviews and visible rotating spits for fresh, authentic doner. The skill of the chef in carving the meat also makes a big difference.
From its Turkish origins to worldwide fame, chicken doner has emerged as a beloved alternative to beef and lamb doner kebab. Its versatility, affordability and lighter flavor profile have made it a mainstream hit. With a rotating spit full of thinly shaved, seasoned chicken, and some fresh toppings wrapped in warm bread, this meal satisfies meat cravings in a healthier and delicious way.
How to Make Homemade Chicken Doner Kebab
- Start by soaking skewers in water. Set this aside for 30 minutes while you prepare the marinade.
- Preheat oven to 200C/400F. Line a baking tray with foil. Add a splash of olive oil. Chop one onion into ¼ chunks and place them on the baking tray. Set aside for later.
- Next, grab 1kg of skinless and boneless thighs, place them on a chopping board, cover them with plastic wrap and bash them with a rolling pin or blunt object. This will tenderize the chicken and make it cook faster.
4. In a separate bowl, add 5 tablespoon of yogurt,
5. Then add 2 tablespoons of tomato puree, 2 tablespoons of olive oil, and the juice of ½ lemons.
6. Add 2 teaspoon of ground coriander, 2 tablespoon of cumin, 1 teaspoon of hot paprika, 1 teaspoon of cayenne pepper, 1 ¼ teaspoon of salt and ½ black pepper.
7. Then add four grated garlic cloves.
8. Mix the marinade until everything is fully combined. Feel free to adjust the seasoning if you like. Set ¼ of the marinade aside for serving before you add the raw chicken. Set aside for later.
9. Combine the chicken thighs and the remaining marinade in a bowl.
10. Make sure the chicken is fully coated in the marinade.
11. Then grab the soaked skewers and push the chicken thighs into two skewers. If the chicken thigh is too large, fold it in half before pushing it into the skewers.
12. Place the skewers on top of the onion chunks on the baking tray. This will prevent the kebabs from sticking to the tray.
13. Bake for 35-40 minutes or until done. Baste the chicken with the leftover marinade in the bowl halfway through.
14. Once the homemade chicken doner kebab is ready, remove it from the pan and use a knife to slice thin shavings of kebab. Serve it with the best Turkish bread, pita, easy yellow rice, Lebanese tabbouleh salad, the remaining marinade and your favorite dip.
It is boneless, skinless chicken pieces cooked on a long vertical skewer that spins beside a grill. The chicken is usually marinated with yogurt, tomato puree, lemon juice, and olive oil and seasoned with salt, pepper, cumin, ground coriander, or baharat seasoning.
Chicken doner is made on a vertical skewer that spins by a grill. Doner comes from the word dönmek means which means to turn. Whereas chicken kebabs are made on a flat grill. Chicken kebabs sometimes include capsicum peppers and onions.
No. Chicken doner only includes chicken. However, the traditional meat used to make doner kebabs is lamb.
Let chicken pieces cool completely then place them in an airtight container. Refrigerate for 3-4 days. Reheat the chicken in the microwave for a couple of minutes when you are ready to eat.
Homemade Chicken Doner Kebab Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken thighs: For this recipe, select boneless and skinless chicken thighs. I usually buy a pack from my local supermarket, but if you cant find them, remove the skin and bones.
- Yogurt: Use full-fat yogurt to make the sauce. It will give the kebab a creamy, delicious flavor.
- Tomato puree: Use good-quality tomato puree for the sauce. It can be from a can, tube or carton.
- Olive oil: Select good-quality olive oil.
- Garlic: Mince or grate the garlic for this recipe. This will help when mixing. You can also use 2-3 teaspoon of garlic paste instead.
- Ground coriander: Use ground coriander for seasoning. If you are not a fan of coriander, then you can swap this with any other herb of your choice.
- Hot paprika: To add some heat to the dish. Feel free to add less or more, depending on your preference.
- Cayenne: The same goes for cayenne pepper. Add less or more, depending on your preference.
- Lemon juice: Use juice from a fresh lemon for the best flavor.
- Cumin: Dont skip it; it adds a deliciously distinctive flavor to the chicken.
- Onion: Place chopped onions on the baking tray to prevent the chicken from sticking to the pan as the chicken doner cooks. It will also add extra flavor.
- Chicken: Before marinating, bash the chicken with a blunt object. This will tenderize the chicken and help it cook faster.
- Marinate: If you have extra time, you can marinate the chicken thighs for one hour in the fridge. This can be done after or before the thighs are on the skewer. Cover the thighs with plastic wrap while they marinate.
- Skewers: Use metal skewers or wooden skewers. If you use wooden skewers, you must soak them in water to prevent them from burning in the oven. Soaking skewers in water stops them from snapping and burning when they are in the oven.
- Variations: If you are allergic to dairy or not a yogurt fan, leave it out of the recipe. Instead of two tablespoons of tomato puree, use five tablespoons and follow the rest of the recipe. You can also make these kebabs without the skewers. Line a baking tray with foil and place the marinated chicken thighs on the tray. Cook for 35-40 minutes, or until done. During summer, you can add these tasty chicken skewers to the BBQ! Follow the instructions and cook them on the grill until cooked through and serve with Skin On Fries.
Turkish Chicken Doner Kebab 40 Kilograms Marination Recipe And How To Make it From Start To Finish
FAQ
What is chicken doner made of?
Chicken doner kebab is typically made from boneless, skinless chicken thighs, marinated in a flavorful blend of spices and herbs, then stacked on a vertical rotisserie and cooked slowly.
What is the difference between chicken kebab and doner?
What’s The Difference Between Chicken Kebab And Chicken Doner? A chicken doner is a stack of meat cooked on a vertical spit more like shawarma. Whereas a regular chicken kebab is cubed chicken meat or ground meat that is grilled on single bamboo or metal skewers.
Is a chicken doner healthy?
Traditionally, it’s made from marinated meat (chicken, lamb, or beef) cooked on a vertical rotisserie, served with bread and vegetables. Q: Is doner chicken kebab healthy? Yes, when prepared with lean chicken, whole wheat pita, and plenty of vegetables, it’s a nutritious meal option.
What is a doner?
“Döner” primarily refers to döner kebab, a popular Turkish street food. The word itself, derived from the Turkish “dönmek,” means “to rotate” or “turning,” referencing the vertical, rotating spit on which the meat is cooked, according to National Geographic.