Description

These Homemade Chicken Doner Kebab Wraps bring the bold, savory flavors of your favorite takeaway right into your kitchen—only fresher and healthier! Tender chicken thighs are marinated in a rich blend of yoghurt, garlic, lemon, and spices, then grilled to perfection and served inside warm flatbreads with crisp veggies and a creamy garlic yoghurt sauce. Perfect for a fun family dinner or weekend gathering, and totally customizable to your taste!

Ingredients

Scale

For the Chicken Marinade:

600g boneless, skinless chicken thighs
4 tbsp Greek yoghurt
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
2 tbsp lemon juice
1 tsp salt
½ tsp black pepper

For the Garlic Sauce:

150g Greek yoghurt
1 clove garlic, minced
1 tbsp lemon juice
Salt, to taste
1 tbsp fresh mint, finely chopped (optional)

For the Wrap Fillings:

4 large flatbreads or pittas
100g shredded lettuce
150g cherry tomatoes, halved
1 small cucumber, diced
1 small red onion, thinly sliced
2 tbsp fresh parsley, finely chopped

Instructions

Marinate the Chicken:
In a bowl, combine the Greek yoghurt, minced garlic, paprika, cumin, coriander, turmeric, lemon juice, salt, and pepper. Add the chicken thighs and coat well. Cover and marinate in the fridge for at least 2 hours, or overnight for best results.
Cook the Chicken:
Preheat a grill, BBQ, or grill pan to high heat. Cook chicken thighs for 6–8 minutes per side until charred and cooked through. Let rest for 5 minutes, then slice thinly.
Make the Garlic Sauce:
In a small bowl, mix together Greek yoghurt, minced garlic, lemon juice, salt, and optional mint. Set aside.
Warm the Flatbreads:
Heat flatbreads or pittas in a dry pan or oven until warm and flexible.
Assemble the Wraps:
Spread garlic sauce over each flatbread, layer with lettuce, tomatoes, cucumber, red onion, and sliced chicken. Sprinkle with fresh parsley.
Serve:
Roll the wraps tightly and serve immediately. Add extra garlic sauce on the side if desired.

Notes

Make Ahead Tip: You can marinate the chicken up to 24 hours ahead for deeper flavor.
No Grill? Roast chicken in the oven at 220°C (425°F) for 20–25 minutes, broiling at the end for char.
For a Spicy Kick: Add a pinch of chili flakes or a drizzle of hot sauce before wrapping.
Vegetarian Version: Swap chicken for grilled halloumi, tofu, or falafel.
Storage: Cooked chicken and sauce can be refrigerated for up to 3 days. Assemble wraps just before serving for best texture.

Prep Time: 20 minutes (+ minimum 2 hours marinating)
Cook Time: 20 minutes