Chicken Doner (Shawarma)

Ingredients

• 1 onion (small, grated for liquid)
• 2.5 lb chicken thigh (boneless, skinless)
• 0.25 cup plain yogurt (for marinade)
• 1 tbsp tomato paste
• 2 tbsp olive oil (for marinade)
• 1 clove garlic (for marinade)
• 1 tsp paprika
• 0.5 tsp black pepper
• 0.25 tsp cumin
• 1 tbsp salt (for marinade)
• 0.5 red cabbage (medium, shredded)
• 1 cup water (for pickling)
• 1 cup white vinegar
• 1.5 tsp salt (for pickling)
• 0.5 tsp sugar
• 4 garlic cloves (for pickling)
• 1 cup whole plain yogurt (for Cacik)
• 0.25 cup sour cream
• 1 garlic clove (minced, for Cacik)
• 0.5 tsp lemon zest
• 0.5 tsp fresh mint (diced)
• 0.5 tsp fresh dill (optional)
• 0.33 cup water (for Cacik)
• 0.5 tsp salt (for Cacik)
• 1 Japanese cucumber (medium, grated)
• 1 tbsp olive oil (for Cacik)
• 0.25 cup ketchup
• 0.25 cup mayo
• 1 tbsp bbq sauce
• lettuce (shredded, for serving)
• dill pickle slices (for serving)
• 6 Lavash (or flour tortillas)
• red onions (julienned, optional)
• French fries (for serving)

Steps

1. 1

   Prepare the onion liquid for the marinade: Using a food processor or box grater, grate the small onion into a puree. Place a fine mesh strainer over a bowl and pour the onion puree into it. Press the puree firmly with the back of a spoon to extract all the liquid; reserve the liquid and discard the solids.

2. 2

   Marinate the chicken: In a medium bowl, combine the chicken thighs, reserved onion liquid, 1/4 cup plain yogurt, 1 tbsp tomato paste, 2 tbsp olive oil, 1 minced garlic clove, 1 tsp paprika, 1/2 tsp black pepper, 1/4 tsp cumin, and 1 tbsp salt. Mix thoroughly with a spoon or your hands until every piece of chicken is fully and evenly coated.

3. 3

   Form the chicken log: Lay two large pieces of plastic wrap overlapping on a flat work surface. Place half of the marinated chicken thighs onto the plastic, arranging them into a flat rectangle about 10 inches wide. Layer the remaining chicken thighs directly on top of the first layer.

4. 4

   Roll and freeze: Roll the chicken tightly in the plastic wrap to form a uniform log shape, securing the ends. Place the log in the freezer for at least 4 hours or overnight until firm enough to slice thinly.

5. 5

   Prepare the Pickled Cabbage: In a jar or bowl, combine 1 cup water, 1 cup white vinegar, 1 1/2 tsp salt, and 1/2 tsp sugar. Stir until dissolved. Add the shredded red cabbage and 3-4 smashed garlic cloves. Let sit for at least 1 hour.

6. 6

   Make the Cacik (Tzatziki): In a bowl, whisk together 1 cup whole plain yogurt, 1/4 cup sour cream, 1 minced garlic clove, 1/2 tsp lemon zest, 1/2 tsp diced mint, 1/2 tsp dill, 1/3 cup water, and 1/2 tsp salt. Fold in the grated Japanese cucumber and drizzle with 1 tbsp olive oil.

7. 7

   Make the Wrap Sauce: In a small bowl, stir together 1/4 cup ketchup, 1/4 cup mayo, and 1 tbsp bbq sauce until smooth.

8. 8

   Cook the chicken: Remove the chicken log from the freezer and peel off the plastic wrap. While still partially frozen, use a sharp knife to shave off very thin slices of chicken. Heat a large skillet or griddle over medium-high heat with a little oil and sear the chicken slices in batches until browned, crispy on the edges, and fully cooked through.

9. 9

   Assemble the wraps: Warm the lavash or tortillas. Spread a layer of the wrap sauce and cacik onto the bread. Add a generous portion of the cooked chicken, pickled cabbage, shredded lettuce, dill pickles, and julienned red onions. Serve with hot French fries on the side.

Notes

Freezing the chicken log is essential for achieving the thin, traditional 'doner' slices. If you don't have a Japanese cucumber, a Persian cucumber or a seeded English cucumber works well for the Cacik.

Nutrition per serving

• main
• dinner
• Turkish
• street food
• chicken
• shawarma
• sandwich
• wrap