Gluten-Free Chicken Doner Kebab
Savor the irresistible flavors of the Gluten-Free Chicken Doner Kebab, a homemade twist on the classic Turkish street food that's perfect for those with gluten sensitivities. Tender chicken thighs are marinated in a vibrant blend of gluten-free yogurt, olive oil, garlic, lemon juice, and aromatic spices like cumin, coriander, and paprika, creating a juicy and tantalizing bite every time. Oven-baked to golden perfection, the sliced chicken is nestled in warm gluten-free flatbreads or wraps, alongside crisp cucumber, juicy tomato, and tangy red onions. Finished with a sprinkle of fresh parsley, this kebab is not just gluten-free but a restaurant-quality meal made right in your kitchen. Ideal for a quick family dinner, this easy recipe is packed with bold flavors, healthy ingredients, and crowd-pleasing goodness!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 200 ml Gluten-free yogurt
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red onion, thinly sliced
- 1 Tomato, sliced
- 0.5 Cucumber, sliced
- 4 Gluten-free flatbreads or wraps
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, mix together the gluten-free yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground paprika, ground cinnamon, chili powder, salt, and black pepper to form the marinade.
Add the chicken thighs to the marinade. Stir well to ensure all the chicken pieces are coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Remove the chicken from the marinade and place it on the prepared baking sheet, spreading it out in a single layer.
Bake the chicken in the preheated oven for 20-25 minutes, flipping halfway through, until cooked through and golden brown.
Once cooked, allow the chicken to rest for 5 minutes, then slice it thinly.
Warm the gluten-free flatbreads or wraps in a dry skillet or in the oven.
To assemble, place some of the sliced chicken in the center of each flatbread, and top with sliced red onion, tomato, and cucumber.
Garnish with chopped fresh parsley.
Roll up the flatbreads around the filling and serve immediately.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 22.1 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 521 mg | 40% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2311 mg | 49% | |
*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.
