Dairy-Free Chicken Doner
Indulge in the bold and vibrant flavors of this **Dairy-Free Chicken Doner**, a satisfying twist on the classic street food favorite. This recipe combines tender, marinated chicken thighs grilled to perfection with a medley of fragrant spices like cumin, paprika, and coriander. Layered in warm flatbreads with crisp lettuce, juicy tomatoes, crunchy cucumbers, and sweet red onion, it’s finished with a dollop of creamy vegan yogurt and a sprinkle of fresh mint for a refreshing twist. Ready in under an hour with minimal prep, this healthier, dairy-free option is perfect for weeknight dinners or meal prepping. Serve it wrapped and warm for a handheld delight that’s bursting with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 medium Red onion, thinly sliced
- 1 medium Tomato, thinly sliced
- 0.5 medium Cucumber, thinly sliced
- 4 leaves Lettuce leaves
- 4 pieces Flatbreads or pita
- 4 tablespoons Vegan yogurt
- 2 tablespoons Fresh mint leaves, chopped
Instructions
In a large bowl, combine olive oil, ground cumin, ground coriander, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and lemon juice. Mix well to form a marinade.
Add chicken thighs to the bowl, ensuring they are fully coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or up to overnight for best results.
Preheat your grill or a grill pan over medium-high heat.
Grill the marinated chicken thighs for about 5-7 minutes on each side, or until cooked through and charred in spots. The internal temperature should reach 75°C (165°F).
Remove chicken from the grill and let it rest for a few minutes. Then, slice the chicken into thin strips.
Warm the flatbreads or pitas in a dry skillet or microwave.
To assemble the doners, lay a piece of flatbread on a plate. Place a few slices of lettuce in the center, then top with sliced grilled chicken, red onion, tomato, and cucumber.
Drizzle 1 tablespoon of vegan yogurt over the top, and sprinkle with fresh mint leaves.
Fold the flatbread over the fillings, wrap in parchment paper or foil if desired, and serve warm.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.7 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
