Doner Kebab (Tavuk Döner)

Method10 steps

1. 1

   Step 1: Choose wraps or rice plates and have one ready sauce available. Wash the lemons (2) and any wrap vegetables. Zest and juice the two lemons, peel and mince the garlic, and slice the tomatoes (2), onion (1) and cucumber if making wraps; hold the vegetables separately and refrigerated until serving. In a large bowl, combine the yogurt, whole 6 oz can of tomato paste, lemon zest and juice, garlic, Baharat, cumin (2 tsp), Aleppo pepper (1 tsp) and smoked paprika (1 tsp).

   Uses ½ cup whole-milk yogurt · 1 can tomato paste, 6 oz · 2 lemons, zested and juiced · 8 garlic cloves, minced · 2½ tsp Baharat spice blend · 2 tsp ground cumin · 1 tsp Aleppo pepper · 1 tsp smoked paprika

2. 2

   Step 2: Pat the whole boneless chicken thighs (3–4 lb) dry with paper towels; do not rinse them. Season both sides with kosher salt and black pepper. Keep raw chicken and its utensils separate from the prepared serving vegetables.

   Uses 3–4 lb boneless skinless chicken thighs, about 10–12 thighs · Kosher salt, to season the chicken · Black pepper, to season the chicken

3. 3

   Step 3: Toss the chicken in the marinade until every thigh is coated. Cover and refrigerate for at least 3 hours, or overnight. Keep it refrigerated until ready to skewer and cook.

   Check refrigerated chicken marinade · 180 minUses All the marinade mixed in step 1, separate from the prepared serving vegetables · All the seasoned thighs from step 2

4. 4

   Step 4: Choose the grill or oven route before cooking. Divide the thighs into two piles. Use 2–3 metal skewers together for each pile, threading the whole thighs snugly onto them; fold a very large thigh if needed. Prop the skewers on a pan edge while threading. Discard marinade left in the bowl after removing the chicken.

   Uses All the cold marinated thighs from step 3

5. 5

   Step 5: For the grill route only, heat the grill to 400°F, about medium-high. Put both stacks on the grates and close the lid. Cook for 10–15 minutes on the first side, checking from 10 minutes, then turn and cook for another 10–15 minutes. Continue until the thickest centre of each stack reaches 74°C (165°F). Skip the two oven actions and proceed to resting.

   Uses The two prepared raw chicken stacks from step 4, only if grilling

6. 6

   Step 6: For the oven route only, heat the oven to 400°F. Rest the skewers across the edges of a deep baking pan so the chicken is suspended above its base. Put the pan on the middle rack and roast for 30–35 minutes, checking from 30 minutes, until the surface is golden and browned in places.

   Turn oven chicken skewers · 30 minUses The two prepared raw chicken stacks from step 4, only if roasting

7. 7

   Step 7: For the oven route only, turn the skewers carefully with oven mitts and brush the chicken with the hot pan juices. Roast for another 20 minutes, then check the thickest centre of each stack. Continue as needed until all the chicken reaches 74°C (165°F); do not rely on colour or resting to finish cooking.

   Check chicken is fully cooked · 20 minUses The chicken stacks and hot pan juices from step 6, for the oven route only

8. 8

   Step 8: Once the chicken has reached 74°C (165°F), take it off the heat and let it rest for 5–10 minutes before carving.

   Check rested chicken · 5 minUses The chicken from step 5, only for the grill route · The chicken lifted from step 7, only for the oven route

9. 9

   Step 9: For an easy, stable carving method, slide the thighs off the hot skewers onto a clean cutting board and cut into thin slices. Alternatively, hold the skewers upright at a slight angle and shave downwards with a sharp knife only if you can do so securely and safely.

   Uses All the rested chicken from the chosen route in step 8

10. 10

    Step 10: Share the chicken between eight portions. For wraps, warm ready pita and fill with chicken, the prepared sliced vegetables and one chosen ready sauce: tahini sauce, hummus or tzatziki. For plates instead, serve the chicken over ready cooked rice with ready tomato-cucumber salad and one chosen sauce. Keep the two serving routes separate.

    Uses All the sliced chicken from step 9 · The prepared tomatoes, onion and cucumber from step 1, only for wraps · Ready tahini sauce, if chosen · Ready hummus, if chosen · Ready yogurt tzatziki sauce, if chosen · Ready pita bread, for wraps · Ready cooked rice, for rice plates · Ready tomato-cucumber salad, for rice plates