Let’s start by saying this Chicken Doner Kebab recipe is not mine but it is one I absolutely love. In 2017 this was on the menu almost every week, and looking back is by far the most accessed recipe on the site.
The recipe was from Kelly Bramill and was referred to as the Kellybab. Kelly is no longer online, and I keep getting asked for this recipe so I thought I would share it. I have made a minor tweak to the recipe in that I add either the Angus & Oink Shawarma rub or The Smokey Carter Greek Gyros rub to the marinade, together with a little extra cumin.
When cooking this I do use the Weber Rotisserie and add lots of wood chunks (usually cherry) at the start of the cook. This gives a really nice colour and smokiness to the chicken.
Typically, I will serve this with either flatbreads or pitas and with some salad.
If you have not tried this Chicken Doner Kebab I would implore you to give it a go. You will never look back once you eat this!!!
Chicken Doner Kebab
- 2 lb Boneless and Skinless Chicken Breasts
- 3 tbsp Tomato Puree
- 4 Garlic Cloves (minced)
- 2 Lemons (zested and juiced)
- 2 tsp Onion Powder
- 2 tsp Cumin
- ½ tsp Ground Allspice
- 1 tbsp Thyme (dried)
- 1 tbsp Salt
- 2 tsp Black Pepper
- 8 tbsp Olice Oil (extra virgin)
- 1 tbsp Angus Oink Shawarma Rub or Smokey Carter Greek Gyros Rub (optional)
- Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well. Don’t worry about the amount of oil. It’s purely there for marinating purposes and won’t all end up in the finished dish.
- Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste. Leave to marinade overnight – this will give you the best results.
- About an hour before you want to start cooking take the chicken out of the fridge. Just before you want to start cooking thread the chicken on the rotisserie skewer.
- Once you have your BBQ us to the required temperature (I usually aim for 180-200°C, add the chicken to the BBQ and start your cook. At this stage add your wood chunks or chips. I like to use cherry with chicken and will usually add 3 or 4 chunks at the beginning of my cook.
- The cook time will vary but you are looking to get it to 75°C. I find it best to start checking the temperature after about 45-60 minutes. The cook time will vary but typically I find it takes around 1hr 15 minutes.
- Once up to temp remove from the BBQ and let the chicken rest for 5-10 minutes. Remove from the rotisserie and then roughly chop with a knife. Serve with either flatbread or a pitta and a salad of your choice.