Doner kebab from a home oven works when the chicken roasts as thin marinated strips, picking up the browned edges a vertical spit would normally give. Yogurt and lemon juice in the marinade keep the breast tender through 30 minutes at 180°C (350°F), while paprika and tomato paste build the deep red color. Potatoes share the other half of the tray, cut thin so both finish together. The garlic sauce starts with hard-boiled eggs instead of raw ones, so it blends thick with no food-safety worry. Roll everything in sauce-brushed lavash, then give the wrap a brief sear in a dry pan until crisp and sealed.
Instructions
- 1
Cut the chicken breast into thin strips and add to a bowl with tomato paste, yogurt, a drizzle of olive oil, garlic powder, paprika, salt, black pepper, and the lemon juice. The yogurt’s lactic acid tenderizes the meat, the lemon brightens the flavor. Mix until every piece is coated.
- 2
Line a baking tray with parchment. Spread the chicken over one half in a single layer — not stacked, or it steams instead of roasting and you lose the crust.
- 3
Cut the potatoes into fry-sized strips, toss with olive oil and salt, and spread them over the other half of the tray in one even layer. Cut this way, they finish at the same time as the chicken.
- 4
Bake at 180°C (350°F) for 30 minutes.
30:00 - 5
While it roasts, make the first sauce: in a small pan combine the butter, tomato paste, and water. Heat, stirring, until smooth and glossy.
- 6
For the second sauce, blend the hard-boiled eggs, mustard, garlic, hot pepper, yogurt, wine vinegar, salt, and black pepper until smooth. Boiled eggs give homemade mayo richness with none of the raw-egg concern.
- 7
Lay a lavash flat and brush the tomato-butter sauce over both sides — the bread needs flavor before the filling, and the butter is what makes it crisp later.
- 8
Take the tray out of the oven. Pile chicken and potatoes onto the lavash, then spoon the egg-garlic sauce on top.
- 9
Roll on the diagonal: fold like an envelope, then tuck and roll it shut. The diagonal fold keeps the filling from pushing out the ends.
- 10
Sear the wrap in a dry pan over medium-high heat, about 30 seconds per side, until sealed and crisp. Serve hot.
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Frequently Asked Questions
Can I make doner kebab without a vertical rotisserie?
Yes — thin-cut chicken in a yogurt-paprika marinade, roasted hot on a tray, gives the same caramelized edges. Searing the finished wrap in a dry pan adds the crisp you’d get from the street stand.
Why use boiled eggs instead of raw in the sauce?
Hard-boiled yolks give the same richness as classic mayo with no raw-egg safety concern, and the sauce blends thick and stable.