10-Minute Chicken Doner Kebab Recipe

Ingredients

• 200 g Chicken Breast (skinless, boneless, trimmed)
• 200 g Chicken Thigh (skinless, boneless)
• 0.5 medium Onion (peeled, cut in half for juice)
• 0.5 tsp Red Pepper Paste (Turkish biber salçası)
• 0.5 tsp Tomato Paste (concentrated tomato paste)
• 0.5 tsp Cumin Powder (ground cumin)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Salt (to taste)
• 3 tbsp Unsalted Butter (divided for mixing and pan‑frying)
• 2 cups Mixed Lettuce Leaves (washed and dried)
• 1 medium Carrot (scraped surface, half grated)
• 1 small bunch Parsley (fresh, chopped)
• 0.25 small head Purple Cabbage (thinly sliced)
• 2 small Gherkin Pickles (chopped)
• 2 tbsp Pickle Juice (from the gherkin jar)
• 1 tbsp Olive Oil (for salad dressing)
• 2 tbsp Vegan Mayonnaise (store‑bought or homemade)
• 1 clove Garlic (grated)
• 1 pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Extract Onion Juice

   Cut half of a medium onion in half, then finely chop or blend until it resembles a puree. Press through a fine mesh sieve to collect the juice, discarding the solids.

   Time: PT2M

2. Prepare Chicken Marinade

   In a mixing bowl combine the chicken breast and thigh pieces (≈400 g total). Add the onion juice, ½ tsp red pepper paste, ½ tsp tomato paste, ½ tsp cumin, a pinch of black pepper, a pinch of salt, and 1 tbsp softened butter. Mix thoroughly until a uniform paste forms.

   Time: PT3M

3. Rest the Marinade

   Cover the bowl with plastic wrap and let the chicken mixture rest for 3 minutes. This allows the flavors to meld and the onion acidity to tenderize the meat.

   Time: PT3M

4. Make the Pickled‑Carrot Salad

   Thinly slice the lettuce, purple cabbage, and parsley. Scrape the carrot surface with a knife, then grate about half of it. Chop the gherkins. In a large bowl combine all vegetables, add 2 tbsp pickle juice, 1 tbsp olive oil, and a pinch of salt. Toss until evenly coated.

   Time: PT5M

5. Prepare Garlic Mayo

   Grate the garlic clove into a small bowl, add a pinch of salt and mash into a paste. Stir in 2 tbsp vegan mayonnaise, a pinch of black pepper, and optional red pepper flakes. Mix until smooth.

   Time: PT2M

6. Shape Chicken on Parchment

   Lay a sheet of parchment on a wet countertop. Lightly oil the parchment with a dab of butter. Spread half of the chicken paste onto the sheet, smoothing to an even thin layer (≈3 mm). Place a second sheet on top, oil the top side, and gently press to seal. Repeat with remaining paste to make a second sheet.

   Time: PT4M

7. Cook the Chicken Doner Sheets

   Heat a non‑stick pan over medium‑high heat and add a small knob of butter. Cut each parchment‑wrapped chicken sheet into 4‑5 rectangular pieces. Place a piece in the pan; after about 30 seconds the edges will wrinkle and release from the parchment. Flip and cook another 30 seconds. The pieces should be lightly browned but still juicy (semi‑cooked). Transfer to a plate and keep warm.

   Time: PT5M

   Temperature: Medium‑high

8. Warm the Bread

   Using the same pan, add a little butter and briefly toast the tombik ekmek (Turkish fluffy roll) on both sides until lightly golden.

   Time: PT2M

   Temperature: Medium

9. Assemble the Doner Sandwich

   Slice the toasted bread open. Layer a few pieces of the cooked chicken, generous spoonfuls of the pickled‑carrot salad, and drizzle garlic mayo on top. Add extra gherkin pieces if desired. Close the sandwich and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Chicken Thigh: Turkey Thigh
• Instead of Onion: Shallot
• Instead of Red Pepper Paste: Harissa
• Instead of Tomato Paste: Tomato puree
• Instead of Cumin Powder: Ground coriander
• Instead of Unsalted Butter: Margarine
• Instead of Mixed Lettuce Leaves: Spinach
• Instead of Carrot: Jicama
• Instead of Parsley: Cilantro
• Instead of Purple Cabbage: Red cabbage
• Instead of Gherkin Pickles: Cornichons
• Instead of Pickle Juice: Vinegar
• Instead of Olive Oil: Vegetable oil
• Instead of Vegan Mayonnaise: Regular mayonnaise
• Instead of Garlic: Garlic powder

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Grater
• Small Bowl
• Non‑stick Pan
• Spatula
• Tongs (optional)
• Measuring Spoons
• Parchment (Baking) Paper

Critical Steps — Do Not Skip

• Extracting onion juice to tenderize the meat
• Mixing chicken into a uniform paste
• Spreading the paste evenly on parchment
• Quick pan‑searing to avoid drying out the chicken

Chef Tips from the Video

• Wet the countertop slightly before laying parchment; it prevents tearing.
• Use the shiny side of parchment for the top sheet to reduce sticking.
• A small amount of butter on the pan creates a beautiful golden crust without burning.

Troubleshooting

Storage

Refrigerator: Store cooked chicken pieces and salad separately in airtight containers for up to 3 days.

Freezer: Raw chicken paste can be frozen in a zip‑lock bag for up to 1 month; thaw in the fridge before shaping.

Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken paste for up to 2 hours in the fridge for deeper flavor.
• Prepare the salad and garlic mayo up to 4 hours ahead; keep refrigerated.
• Freeze uncooked chicken sheets wrapped in parchment and a zip‑lock bag.

Frequently Asked Questions