Gluten-Free Chicken Doner
Satisfy your cravings for a takeaway classic with this homemade Gluten-Free Chicken Doner recipe, perfectly seasoned and bursting with flavor! Made with tender, marinated chicken thighs infused with a rich blend of Greek yogurt, lemon juice, smoky paprika, and warming spices like cumin and turmeric, this recipe guarantees maximum flavor with a juicy, charred finish. Paired with crisp cucumber, ripe tomatoes, zesty red onion, and wrapped in soft, gluten-free flatbreads, it’s a healthier, allergy-friendly twist on your favorite street food. Quick to prep and perfect for meal prep or an easy dinner, this vibrant and wholesome chicken doner is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 grams Plain Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 1 medium Red onion, sliced
- 1 medium Cucumber, sliced
- 2 medium Tomatoes, sliced
- 4 Gluten-free flatbreads or wraps
- 2 tablespoons Chopped parsley
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, salt, black pepper, and minced garlic. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
Preheat your oven to 200°C (390°F).
Line a baking sheet with aluminum foil, then place a wire rack on top.
Arrange the marinated chicken thighs on the wire rack and roast in the oven for 25-30 minutes, or until the chicken is cooked through and slightly charred on the edges.
While the chicken is cooking, prepare the vegetables. Slice the red onion, cucumber, and tomatoes.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Then, slice the chicken into thin strips.
To assemble the Gluten-Free Chicken Doner, lay a gluten-free flatbread or wrap on a clean surface. Place a portion of sliced chicken in the center, followed by a generous amount of sliced red onion, cucumber, and tomatoes.
Sprinkle chopped parsley over the top for added freshness. Roll up the flatbread, wrapping the filling securely.
Serve immediately, or wrap tightly in parchment paper or foil if you plan to take it on the go.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.7 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3020 mg | 64% | |
*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.
