Can I make the doner kebab meat without an air fryer?

You can! Just bake the logs at 400°F (200°C) in the oven for 20 to 25 minutes. Then you can unroll, tear it, and pop it under the broiler to crisp up the edges, or pan-fry for a couple of minutes.

How thin should I roll the doner meat to get the right takeout style texture?

You'll want to roll it very thinly - about 1/8 inch or 0.5cm - the thinner you go, the more tender and tearable the meat becomes once it's folded and air fried. It also helps it cook quickly.

Can I prep the doner mixture ahead of time?

Yes! You can mix the doner meat up to 48 hours in advance, and keep it in an airtight container in the fridge. Or you can roll the doner logs and store them in the fridge for up to 48 hours - then just cook them when you're ready.

What's the best way to reheat leftover doner meat?

The microwave or the air fryer is best - the air fryer will give you that crispy texture, while the microwave will soften it. Air fry at 380°F (180°C) for about 4 minutes.

Air Fryer Viral Chicken Doner Kebab Platter

Name: Air Fryer Viral Chicken Doner Kebab Platter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: mediterranean
Ingredients: 1 large white or brown onion; 4 garlic cloves, peeled; 1/2 cup flat-leaf parsley; 1 lb (500g) ground chicken (or use lamb, beef, pork, turkey, or a plant-based alternative); 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon dried oregano; 2 teaspoons chili flakes; 2 teaspoons sumac; 2 teaspoons za’atar; 2 teaspoons salt; Black pepper; 1/4 cup Greek yogurt; 1 tablespoon olive oil; 8 oz (225g) cherry tomatoes, chopped (roughly 1.5 cups); 1 cucumber, diced; 1 tablespoon lemon juice; Salt; Pepper; Creamy super smooth hummus (I use about 1 ½ cups); Soft flatbreads (I love these two-ingredient dough garlic flatbreads); Garlicky tahini yogurt sauce (optional); Creamy tzatziki sauce (optional); Egg-free garlic aioli (optional); Green tahini sauce (optional)

Description

The viral doner kebab that’s all over TikTok and Instagram? I turned it into a lighter, juicier, quicker air fryer chicken version – and I’m instantly obsessed. Serve it mezze-platter style for an elevated, shareable main that’s perfect for easy weeknights, weekend hosting, or whenever you want a simple crowd-pleaser.

Ingredients

Units Scale

For the chicken doner -

1 large white or brown onion
4 garlic cloves, peeled
1/2 cup flat-leaf parsley
1 lb (500g) ground chicken (or use lamb, beef, pork, turkey, or a plant-based alternative)
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons chili flakes
2 teaspoons sumac
2 teaspoons za'atar
2 teaspoons salt
Black pepper
1/4 cup Greek yogurt
1 tablespoon olive oil

For the salad -

8 oz (225g) cherry tomatoes, chopped (roughly 1.5 cups)
1 cucumber, diced
1 tablespoon lemon juice
Salt
Pepper

To serve -

Creamy super smooth hummus (I use about 1 1/2 cups)
Soft flatbreads (I love these two-ingredient dough garlic flatbreads)
Garlicky tahini yogurt sauce (optional)
Creamy tzatziki sauce (optional)
Egg-free garlic aioli (optional)
Green tahini sauce (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the aromatics. Finely chop the onion, garlic cloves, and the flat-leaf parsley – or you can pulse everything in a food processor or food chopper if you have one – until it forms a very fine, almost paste-like mixture. This will help the doner meat stick together and stay nice and juicy.
Make the doner mixture. In a large mixing bowl, combine the finely chopped onion, garlic, and parsley, then add the ground chicken. Add 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, 2 teaspoons of chili flakes, 2 teaspoons of sumac, 2 teaspoons of za’atar, 2 teaspoons of salt, a good grind of black pepper, 1/4 cup Greek yogurt, and 1 tablespoon of olive oil.
Mix the doner meat. Use either your hands (wear gloves if you like), or a wooden spoon or spatula to mix everything until the meat becomes a sticky, cohesive paste. This is important to get that proper ‘doner’ texture.
Place the meat onto parchment paper. Lay a large sheet of parchment paper onto your counter (about 12 x 16 inches or 30 x 40cm works well). Scoop one-third of the meat mixture into the center. Place a second sheet of parchment paper on top. Use your hands to flatten it into a rough rectangle, then use a rolling pin to roll it out very thinly to make an even rectangle, almost to the edges of the parchment paper.
Form the doner ‘logs’. Peel off the top sheet of parchment paper and set it aside (you can use this for the next doner log). Starting from the long side, fold the meat sheet over itself a few times – like folding a letter – until you have a long, flat ‘log’. Repeat these steps with the remaining meat mixture.
Air fry the doner. Slice each doner log in half so they fit in your air fryer basket. Arrange the pieces in your basket, trying not to overlap them too much. Air fry at 400°F (200°C) for 12 minutes.
Make the salad. While the doner cooks, mix the sliced cherry tomatoes with the diced cucumber, then stir through 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and a good grind of black pepper. Set aside.
Crisp up the doner (optional). After 12 minutes, carefully remove the parchment paper-wrapped logs from the air fryer. Unroll them on a wooden board, then tear or chop the meat into small pieces. For crispy edges, return the pieces to your air fryer basket at air fry for a further 3 minutes at 400°F (200°C).
Arrange and serve. Spread your hummus onto a serving platter, then pile the doner meat on top. Spoon the salad around the edges, then finish with a drizzle of your chosen sauce (egg-free garlic aioli, tahini yogurt sauce, creamy tzatziki sauce, or green tahini sauce are excellent here). Serve warm, with flatbreads on the side.

Notes

NO AIR FRYER? Just bake the doner logs in your oven at 400°F (200°C) for 20 to 25 minutes, then unroll, tear, and pop under the broiler for 4 minutes to crisp up the edges.

INGREDIENT NOTES: Try to use ground chicken thigh meat if possible – or a mix – chicken breast can be quite dry even when mixed with the other ingredients. If you can’t find sumac and za’atar, use extra dried oregano and ground cumin.

MAKE AHEAD TIPS: You can mix the chicken doner meat 48 hours in advance, then store it in the fridge until you’re ready to roll and cook. You can also roll the doner logs and pop them in the fridge for up to 48 hours before cooking.

LEFTOVER IDEAS: There are so many wonderful things you can do with leftover doner meat – throw into salads, use in wraps or loaded flatbreads, toss it through pasta or rice, or serve it up with a selection of colorful dips (I love creamy spinach and feta dip, pink beet dip, or whipped spicy cottage cheese dip) and crispy baked pita chips.

Prep Time: 10
Cook Time: 15
Category: better than takeout
Method: air fryer
Cuisine: mediterranean

Nutrition

Serving Size: 200g
Calories: 515
Sugar: 7g
Sodium: 1,620mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 38g
Cholesterol: 95mg