Chicken Doner Kebab

5 from 3 votes

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.

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Prep Time15

Cook Time25

Total Time40

Servings: people

Author: Molly Thompson

INGREDIENTS

For the chicken

1/2 medium onion grated or blended in a food processor (about 1/4 cup)
3 cloves garlic grated
1 lb ground chicken
3 tablespoons plain Greek yogurt full-fat or 2%
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon onion powder
Pinch of red pepper flakes to taste
2 tablespoons fresh parsley finely chopped

For the sheet pan vegetables

2 roma tomatoes halved
2 medium zucchini quartered lengthwise
1/2 red onion cut into large chunks
1 tablespoon olive oil
Salt and pepper to taste
For serving: naan or flatbread, finely shredded iceberg lettuce, hummus, tabbouleh, red onion or pickled red onion, feta cheese, tzatziki, sriracha

INSTRUCTIONS

Preheat the oven to 400°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.
1/2 medium onion, 3 cloves garlic, 1 lb ground chicken, 3 tablespoons plain Greek yogurt, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon onion powder, Pinch of red pepper flakes, 2 tablespoons fresh parsley
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.
2 roma tomatoes, 2 medium zucchini, 1/2 red onion, 1 tablespoon olive oil, Salt and pepper to taste
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.

Notes

Grating the onion (rather than chopping it) is important here. It breaks down into the meat so you get the flavor without any crunchy onion pieces in every bite.

Don't skip the broil step. The bake cooks the meat through, but the broil is what gives you those golden, slightly crispy edges that make this feel like real shawarma.

Meal prep friendly: The uncooked meat rolls can be assembled and refrigerated up to 24 hours before baking. You can also bake them fully, slice, and store in the fridge for up to 4 days . They reheat well in a skillet over medium heat.

Warm pita tip: Warm your pita directly over a gas burner or throw it in the oven on the lowest rack for a minute or two at the very end while it’s broiling. It makes a bigger difference than you'd expect.

Swap: Ground turkey or ground beef works in place of ground chicken with no other changes needed.

Nutrition

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