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Chicken Doner

3.21 from 24 votes



  • 1 cup Onion juice 1 large white Onion
  • 1 tbsp Tomato paste
  • 6 tbsps of hot Pepper paste
  • 1 tsp Cumin powder
  • 3 tbsps dried Oregano
  • 1 tsp crushed white Pepper
  • Salt to taste
  • 2 tbsps Yogurt


  • 2 lbs - 907 gas boneless Chicken - 2 breasts and 4 thighs

Caramelized Onions

  • 2 cups Onions
  • Salt

Pepper sauce

  • 1/4 cup Butter
  • 1/4 cup Olive Oil
  • 1 cup reserved marinade
  • 1/2 cup Chicken stock

To assemble - optional

  • Pickles
  • Yogurt sauce - Yogurt salt pepper and fresh oregano
  • Parsley
  • Caramelized onions
  • Oven roasted tomatoes


  • Cut the onion into pieces and puree it, using a little water if required
  • Strain and collect one cup of juice
  • In a bowl add the onion juice, tomato and hot pepper paste, cumin powder and dried oregano, white pepper, salt and mix well
  • Add the yogurt and stir
  • Reserve 1 cup of this marinade for later
  • Butterly the chicken breasts
  • Marinate the chicken with the rest of the marinade overnight
  • Place two sheets of cling wrap down and pile on the chicken pieces and wrap tightly
  • Secure in a plastic bag and freeze for 4 hrs to overnight
  • Allow the frozen chicken to sit on the counter for 20 mins and then start slicing on all sides
  • Optional fry the Onions till semi brown and add some salt to speed up the process
  • Either fry the chicken as you slice or freeze as you slice so the chicken slices maintain their shape
  • Once all the chicken is cooked add the bluet and olive oil in the same pan together with the reserved marinade and chicken stock
  • Bring this to the boil and then to a simmer
  • Dip your flatbread or pita in the pepper sauce and top with the doner, some fries, peppers etc or roll into a wrap