Paleo Chicken Doner Kebab
Looking for a healthy twist on a beloved classic? This Paleo Chicken Doner Kebab is bursting with bold Mediterranean flavors while adhering to clean-eating principles. Tender chicken thighs are marinated in a vibrant blend of olive oil, lemon juice, and aromatic spices like cumin, coriander, and smoked paprika, then grilled to perfection for that charred, smoky edge. Wrapped in crisp lettuce leaves instead of traditional pita bread, this kebab is perfect for paleo or gluten-free diets. It's topped with fresh tomato, red onion, and a creamy homemade paleo tzatziki sauce made with coconut yogurt, cucumber, and fragrant dill—bringing the perfect balance of tanginess and freshness to every bite. Ready in just 40 minutes, this recipe is ideal for easy weeknight dinners or meal prepping with a gourmet twist. Keywords: Paleo Chicken Doner Kebab, gluten-free dinner recipes, healthy chicken kebab, dairy-free tzatziki, grilled chicken recipes.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium fresh cucumber
- 1 cup plain coconut yogurt
- 2 tablespoons chopped fresh dill
- 1 clove minced garlic
- 6 pieces lettuce leaves
- 1 medium sliced tomato
- 0.5 small sliced red onion
Instructions
In a large bowl, combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken thighs to the marinade and mix well to ensure they are fully coated.
Cover and refrigerate the chicken for at least 1 hour, up to overnight for maximum flavor.
Preheat a grill or a grill pan over medium-high heat.
Grill the marinated chicken thighs for about 5-7 minutes on each side or until fully cooked and nicely charred.
While the chicken is cooking, prepare the paleo tzatziki sauce. Grate the cucumber using a box grater and squeeze out excess moisture using a clean kitchen towel.
In a bowl, combine the grated cucumber, coconut yogurt, fresh dill, and minced garlic. Mix well to incorporate all ingredients. Set aside.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing thinly.
Assemble the kebabs by placing grilled chicken slices on lettuce leaves, topping with sliced tomato and red onion.
Drizzle with paleo tzatziki sauce, wrap, and serve immediately. Enjoy your delicious Paleo Chicken Doner Kebab!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 19.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2316 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.
