Chicken Doner Kebab Bowl

Name: Chicken Doner Kebab Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 500g boneless skinless chicken thighs (one pack); 1 tbsp olive oil; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1 tsp dried oregano; ½ tsp garlic powder; ½ tsp salt; ¼ tsp cayenne; 1 lemon (juice of half, wedges to serve); 120g Greek yoghurt, 2% (from a tub); 1 clove garlic (grated); ¼ cucumber (diced small); 4 handfuls crisp lettuce (shredded); 6 cherry tomatoes (halved, from a punnet); ½ red onion (sliced thin); 2 tbsp pickled green chillies (sliced, from a jar)

Spiced chicken thigh charred hard on a griddle until the edges catch and crisp the way they do off the rotating spit, sliced thin over crunchy salad with red onion, tomato and pickled chilli, garlic yoghurt drizzled over the top. Hits the same late-night notes as the kebab-shop version, minus the greasy paper.

Serves: 2
Prep: 15min
Cook: 15min
Total: 30min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol

Per serving

Calories: 512kcal
Protein: 66.6g
Carbs: 30.2g
Fat: 16.7g
Fibre: 10.3g

Ingredients

MetricUS

For 2 servings · MetricUS

500gboneless skinless chicken thighsone pack
1 tbspolive oil
2 tspground cumin
2 tspsmoked paprika
1 tspground coriander
1 tspdried oregano
½ tspgarlic powder
½ tspsalt
¼ tspcayenne
1lemonjuice of half, wedges to serve
120gGreek yoghurt, 2%from a tub
1 clovegarlicgrated
¼cucumberdiced small
4 handfulscrisp lettuceshredded
6cherry tomatoeshalved, from a punnet
½red onionsliced thin
2 tbsppickled green chilliessliced, from a jar

1 lbboneless skinless chicken thighsone pack
1 tbspolive oil
2 tspground cumin
2 tspsmoked paprika
1 tspground coriander
1 tspdried oregano
½ tspgarlic powder
½ tspsalt
¼ tspcayenne
1lemonjuice of half, wedges to serve
½ cupGreek yogurt, 2%from a tub
1 clovegarlicgrated
¼cucumberdiced small
4 handfulscrisp lettuceshredded
6cherry tomatoeshalved, from a pint
½red onionsliced thin
2 tbsppickled green chilliessliced, from a jar

Method

Marinate the chicken.
Pat the chicken thighs dry and drop them into a bowl.
Add the olive oil, cumin, smoked paprika, ground coriander, oregano, garlic powder, salt, cayenne and the juice of half the lemon.
Rub it all in so every piece is coated.
Leave for 10 minutes while you build the salad, or cover and chill up to a day ahead.
Make the sauce.
Stir the Greek yoghurt, grated garlic and cucumber together with a pinch of salt and a squeeze of lemon.
Loosen with a splash of water until it drizzles off the spoon.
Set aside.
Build the salad.
Shred the lettuce and pile it across two bowls.
Scatter over the cherry tomatoes, red onion and pickled chillies.
Cook the chicken.
Get a griddle pan or heavy frying pan hot, near smoking.
Lay the thighs down flat and leave them alone for 4 to 5 minutes so a dark crust forms.
Turn and cook the other side another 4 minutes, until cooked through and charred at the edges.
Rest and slice.
Rest the chicken for 2 minutes, then slice it thin across the grain the way it comes off the spit.
Assembly and serving.
Pile the sliced chicken over each bowl of salad.
Spoon the garlic yoghurt over the top, add a lemon wedge and eat straight away while the chicken is warm against the cold salad.

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Chicken Doner Kebab Bowl

Ingredients

Method

Marinate the chicken.

Make the sauce.

Build the salad.

Cook the chicken.

Rest and slice.

Assembly and serving.

Add this recipe to your meal plan for the week.