Sheet-Pan Chicken Doner
Spiced chicken thighs roasted until crispy, served in warm pita with garlicky yogurt and fresh pickles. Turkish street food vibes, weeknight timing.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 45g
Ingredients
- 1.25 lb boneless chicken thighs
- 1.5 tsp paprika
- 1 tsp cumin
- ½ cup Greek yogurt
- 1 whole (juiced) lemon
- 4 pieces pita bread
- ¾ cup quick-pickled red onion or cucumber
Instructions
- 1
Pat chicken dry, toss with paprika, cumin, salt, pepper, and 2 tbsp oil until coated.
- 2
Spread on a sheet pan in a single layer. Roast at 425°F for 14–16 minutes until edges brown and meat reaches 165°F.
- 3
While chicken roasts, stir yogurt, minced garlic, lemon juice, salt, and pepper until smooth.
- 4
Warm pita in a dry skillet or over a flame for 30 seconds per side until soft and pliable.
- 5
Chop or slice roasted chicken into bite-size pieces. Divide between pita, then top with yogurt sauce and pickles.
- 6
Serve immediately with extra sauce on the side.
Tools you’ll need
- sheet pan
- small bowl
- skillet (for warming pita)
- kitchen knife
- meat thermometer (optional)
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