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

Make restaurant-style doner kebabs at home with a genius parchment paper trick! This Desi sheet pan doner kebab is made with ground chicken, bold Indian spices, and served in flaky parathas with creamy chutney and laccha pyaaz. A repeat weeknight winner!

📝 Ingredients

• 1 lb ground chicken
• 2 tablespoons Greek yogurt
• 1 small yellow onion (grated)
• 2 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon Garam masala
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground turmeric
• 1 red bell pepper (sliced )
• 1 yellow bell pepper (sliced )
• 1 yellow onion (sliced)
• 3 to 4 tomatoes (halved or quartered if they are big)
• 1/2 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 fresh parathas (kawan parathas or lavash bread)
• 1/2 cup cilantro mint chutney (stirred with a few spoonfuls of Greek yogurt for a creamy sauce)
• 1/2 cup laccha pyaaz

👨‍🍳 Instructions

1. 1In a large bowl, combine ground chicken, Greek yogurt, grated onion, ginger paste, garlic paste, green chili paste, and all spices. Mix well with a silicone spatula until evenly combined.
2. 2Preheat the oven to 400°F.
3. 3Divide the mixture into two portions. Place one portion between two sheets of parchment paper. Using your hands, spread it thin and even (Note: to me, this is much easier and less messy than using a rolling pin that may accidentally spread the raw chicken on your counters!) Gently roll up the parchment and place it on a large baking tray. Repeat with the second portion.
4. 4Add sliced onions, peppers, and quartered tomatoes to the same tray. Drizzle with olive oil and season with salt and pepper.
5. 5Bake at 400°F for 30 minutes.
6. 6--- Slice and serve. ---
7. 7Carefully unroll the parchment and tear apart the chicken into desired pieces. Layer into warm parathas or lavash wraps with creamy chutney sauce, roasted veggies, and laccha pyaaz, or serve as a salad bowl for a lighter meal.