Doner Kebab

Ingredients

• 600g boneless chicken thighs, thinly sliced
• 1/2 cup (120g) plain full-fat yogurt
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 4 flatbreads or pita, warmed
• 1/4 head white cabbage, finely shredded
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• Garlic-yogurt sauce (extra yogurt mixed with garlic and lemon), to serve

Before you cook

• Slice the chicken thighs thinly.
• Shred the cabbage finely.

Steps

1. Whisk the yogurt, olive oil, garlic, lemon juice, paprika, cumin, coriander, salt, and pepper together in a large bowl.
2. Add the sliced chicken and toss to coat thoroughly.
3. Cover and marinate in the refrigerator for at least 4 hours.
4. Toss the shredded cabbage with the vinegar, sugar, and a pinch of salt, then set aside.
5. Heat a large skillet over high heat until very hot.
6. Add the marinated chicken in a single layer and cook without stirring for 3 minutes, until well charred underneath.
7. Flip the chicken and cook for another 3 minutes, until cooked through and charred on the second side.
8. Warm the flatbreads in a dry pan for 30 seconds per side.
9. Pile the chicken onto the warm flatbreads.
10. Top with the pickled cabbage, sliced tomato, and red onion.
11. Drizzle with the garlic-yogurt sauce and wrap or fold to serve.