Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into ¼-inch slices
  • 2 tbsp olive oil
  • 1 medium onion, finely grated
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of ½ lemon
  • 4-6 pita bread, warmed
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced red onion
  • Cucumber, diced
  • Your favorite kebab sauces (e.g., garlic mayo, chili sauce, yogurt sauce)

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add the sliced chicken and toss well to coat. Cover with cling film and refrigerate for at least 4 hours, or preferably overnight.
  2. Preheat oven to 350°F (175°C). Thread the marinated chicken slices onto wooden skewers or metal rods, layering them tightly to form a cone shape. (The denser the better.)
  3. Place the stacked chicken on a baking tray or roasting pan. Bake for 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the oven and let it rest for a few minutes. Using a sharp knife, carefully slice thin strips of chicken from the outside of the stack. Warm the pita bread. Fill the pita bread with sliced chicken, lettuce, tomatoes, red onion, cucumber, and your favorite sauces. Serve immediately and enjoy! Find more chicken doner kebab recipes online.