Chicken Doner Plate
Juicy oven-roasted spiced chicken thighs sliced thin and served doner-style over rice or flatbread with garlic yogurt sauce and fresh vegetables. Plan ahead: marinate the chicken for at least 2 hours, or overnight for best flavor.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
- 1/3 cup plain whole-milk yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup plain whole-milk yogurt
- 2 cloves garlic cloves, minced
- 2 tsp fresh lemon juice
- 2 roma tomatoes, sliced
- 1 English cucumber, sliced
- 1/2 red onion, thinly sliced
- 4 pita bread or flatbread, warmed
Instructions
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1
In a large bowl, whisk together 1/4 cup olive oil, 1/3 cup plain whole-milk yogurt, 2 tbsp fresh lemon juice, 4 cloves minced garlic cloves, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add 2 lbs boneless skinless chicken thighs and toss to coat completely. Cover and refrigerate for at least 2 hours, or overnight.
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2
Remove the boneless skinless chicken thighs from the refrigerator 30 minutes before cooking. Preheat oven to 425°F (220°C). Arrange the marinated chicken in a single layer on a rimmed baking sheet.
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3
Roast for 35 to 40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and the edges are charred and caramelized. Let rest 5 minutes.
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4
While the chicken rests, make the garlic yogurt sauce: stir together 1 cup plain whole-milk yogurt, 2 cloves minced garlic cloves, and 2 tsp fresh lemon juice in a small bowl. Season with a pinch of salt.
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5
Slice the chicken thinly against the grain. Serve over 4 warmed pita bread or flatbread with 2 sliced roma tomatoes, 1 sliced English cucumber, and 1/2 thinly sliced red onion. Drizzle generously with garlic yogurt sauce.