Sheet Pan Doner Kebabs(Juicy, Spiced, and Ready in 40 Minutes)

Ingredients

• 454 g (1 lb)ground chicken
• 30 ml (2 tablespoons)Greek yoghurt
• 1 smallyellow onion, grated
• 10 ml (2 teaspoons)garlic paste
• 5 ml (1 teaspoon)ginger paste
• 5 ml (1 teaspoon)green chilli paste
• 5 ml (1 teaspoon)garam masala
• 5 ml (1 teaspoon)Kashmiri red chilli powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)ground turmeric
• 1red pepper, sliced
• 1yellow pepper, sliced
• 1yellow onion, sliced
• 3–4tomatoes, halved or quartered if large
• 7.5 ml (1/2 tablespoon)olive oil
• 1.25 ml (1/4 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)ground black pepper
• 4fresh parathas (Kawan parathas) or lavash bread
• 120 ml (1/2 cup)coriander-mint chutney, stirred with a few spoonfuls of Greek yoghurt for a creamy sauce
• 120 ml (1/2 cup)laccha pyaaz

Instructions

1. 1

   Mix the chicken

   In a large bowl, combine the ground chicken, 30 ml (2 tablespoons) Greek yoghurt, grated onion, ginger paste, garlic paste, green chilli paste and all the spices. Mix with a silicone spatula until evenly blended.

2. 2

   Preheat the oven

   Heat the oven to 200°C (400°F).

3. 3

   Shape the chicken

   Divide the mixture into two portions. Put one portion between two sheets of baking parchment and use your hands to spread it into a thin, even layer. Gently roll up the parchment and place it on a large baking tray, then repeat with the second portion.

4. 4

   Season the vegetables

   Arrange the sliced onions and peppers, along with the halved or quartered tomatoes, on the same tray. Drizzle with olive oil and season with salt and black pepper.

5. 5

   Bake the tray

   Bake at 200°C (400°F) for 30 minutes.

6. 6

   Slice and serve

   Carefully unroll the parchment and tear the chicken into pieces to your preferred size. Fill warm parathas or lavash with chicken, creamy chutney, roasted vegetables and laccha pyaaz, or serve the fillings as a salad bowl.

What are doner kebabs?

Doner kebab is associated with Turkish cooking, where seasoned meat is traditionally cooked on a rotating vertical spit and shaved off to serve. This home version takes inspiration from that style but uses ground chicken baked on a tray.

Desi spices, chutney and laccha pyaaz give this version an Indian-inspired flavour. The parchment helps shape the chicken into thin sheets, while roasted vegetables make it easy to assemble a generous wrap.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 22g protein, 6g carbs, 11g fat.

The chicken supplies most of the protein, while the parathas or lavash contribute much of the carbohydrate and the olive oil and yoghurt add fat. Serve with plenty of the roasted vegetables, or choose the salad-bowl option instead of bread to balance the meal with more vegetables.

Build flavour into the chicken

Spice mix: garam masala, Kashmiri chilli, cumin, coriander and turmeric season the chicken throughout rather than just on its surface.

Moisture: yoghurt and grated onion are mixed into the mince, helping it stay tender as it bakes. Spread the mixture evenly so it cooks at a similar rate.

Use parchment to shape

Paper layers: put the chicken between two sheets of parchment before spreading it by hand. This keeps the raw mixture contained and makes shaping less messy.

Thin layer: aim for an even thickness so the chicken bakes through consistently. Roll the parchment gently and set it on the tray without squeezing the filling.

Roast the vegetables alongside

Tray space: arrange the sliced peppers and onion and the tomato pieces around the parchment rolls. Keep the vegetables in a reasonably even layer for roasting.

Seasoning: a little olive oil, salt and pepper is all they need. The tomatoes soften as they cook and bring extra juiciness to the wraps.

Check the bake and texture

Timing: bake at 200°C (400°F) for 30 minutes, as directed. The recipe gives a fixed baking time rather than a separate doneness cue, so check that the chicken is cooked through before serving.

Serving pieces: once the parchment is opened, tear the chicken into pieces rather than trying to slice a neat doner-style stack. This lets the chicken sit easily with the vegetables and sauce.

Finish each wrap

Creamy chutney: stir a few spoonfuls of Greek yoghurt into the coriander-mint chutney to make a creamy sauce. Add it to warm parathas or lavash with chicken, roasted vegetables and laccha pyaaz.

Lighter bowl: skip the bread and serve the same fillings as a salad bowl. The sharp, crunchy onion topping contrasts with the warm chicken and soft roasted vegetables.

Recipe notes & tips

• Use two sheets of parchment around each portion to keep the raw chicken contained while shaping.
• Spread the chicken into an even layer so it bakes consistently.
• Cut large tomatoes into quarters so they roast alongside the other vegetables.
• Stir the yoghurt into the chutney before assembling the wraps.
• Warm the parathas or lavash before filling them.
• Tear the baked chicken into pieces that are easy to tuck into the bread.

Variations

• Milder spice: reduce the green chilli paste to suit your preference.
• Extra heat: add more green chilli paste to the chicken mixture.
• Lavash wraps: use lavash instead of parathas for a different bread option.
• Salad bowl: serve the chicken, vegetables, chutney and laccha pyaaz without bread.
• More vegetables: add extra sliced peppers to the tray, allowing room for them to roast.

Common mistakes to avoid

• Uneven chicken layer: thick patches may cook differently, so spread each portion as evenly as you can.
• Overfilled tray: crowded vegetables roast less freely, so arrange them in a reasonably even layer.
• Tight parchment roll: squeezing the chicken can make it harder to spread and cook evenly, so roll the paper gently.
• Unseasoned vegetables: remember to add the measured olive oil, salt and pepper before baking.
• Skipping the doneness check: the stated time is 30 minutes, but confirm the chicken is cooked through before serving.

How to store

Refrigerate leftover chicken and roasted vegetables in an airtight container for up to 3 days. Reheat until hot, and store the bread, chutney and laccha pyaaz separately so they keep their texture.

Frequently asked questions