Chicken Doner Kebab

Ingredients

• 2 lb boneless chicken thighs (Cut into thin slices)
• salt (To taste, for the chicken)
• 2 tbsp yogurt
• 2 tbsp red pepper paste
• 1 tbsp honey
• 1 tbsp pomegranate molasses (Optional)
• 1 tsp oregano
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tbsp onion powder
• 1 tsp paprika powder
• 1 tsp black pepper (For the chicken marinade)
• 1 tsp cumin powder
• 1 tbsp freshly squeezed lemon juice
• 0.5 cup mayonnaise (For the garlic sauce)
• 0.333 cup sour cream (For the garlic sauce)
• 2 tbsp water (Use as needed to adjust the sauce thickness)
• 3.5 cloves fresh garlic (Minced; source gives 3–4 cloves)
• 1 tbsp garlic powder (For the garlic sauce)
• salt (To taste, for the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 1 large red onion (Thinly sliced)
• 1 tbsp sumac (For the marinated onions)
• 1 tbsp parsley (Minced)
• 2 tbsp olive oil (For the marinated onions)
• salt (To taste, for the onions)
• 1 lemon (Juiced)
• oil (For heating the skillet; quantity not specified)
• lavash bread (For serving; quantity not specified)
• French fries (For serving; quantity not specified)
• lettuce (For serving; quantity not specified)
• pickled red cabbage (For serving; quantity not specified)
• tomatoes (For serving; quantity not specified)
• sumac-marinated onions (For serving)

Steps

1. 1

   In a large bowl, whisk together the yogurt, red pepper paste, honey, optional pomegranate molasses, oregano, garlic powder, onion powder, paprika powder, black pepper, cumin powder, and lemon juice for the chicken marinade.

2. 2

   Add the thinly sliced chicken thighs to the marinade and mix well so the chicken is evenly coated. Cover and refrigerate for at least 2 hours or overnight.

3. 3

   Combine the mayonnaise, sour cream, minced fresh garlic, garlic powder, salt, and black pepper in a bowl.

4. 4

   Mix the garlic sauce well, then add water as needed to adjust its thickness to taste.

5. 5

   Combine the sliced red onion, sumac, minced parsley, olive oil, salt, and lemon juice in a bowl. Mix well and refrigerate for at least 30 minutes.

6. 6

   Preheat a skillet or grill.

7. 7

   Heat oil in the skillet or on the grill, then add the marinated chicken in an even layer. Do not overcrowd the pan; cook in batches if necessary.

8. 8

   Cook the chicken until cooked through, about 5–7 minutes per side.

9. 9

   Warm the lavash bread. For crispier lavash, grill or toast it before serving.

10. 10

    Assemble the kebabs with the cooked chicken, garlic sauce, sumac-marinated onions, lettuce, tomatoes, and pickled red cabbage.

11. 11

    Serve the kebabs with French fries.

Notes

The source does not specify the amount of oil for cooking, the quantities of lavash and serving vegetables, or a cooking temperature. Sumac-marinated onions can be made ahead. Refrigerate the chicken marinade for at least 2 hours or overnight.

Nutrition per serving

• main
• wrap
• chicken
• Middle Eastern
• grilled
• skillet
• make-ahead
• family-friendly