Healthier Chicken Doner Kebabs

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Take your takeaway game up a notch with our healthier spin on the viral doner kebab! Juicy, spiced chicken mince, oven baked with warming Middle Eastern-inspired spices, then layered into a flatbread with crisp lettuce, sweet roasted peppers, tangy pickled onions, with a creamy, lemony yoghurt and a drizzle of hot sauce. Check out the nifty hack in the method for cooking the chicken. All the flavour of your favourite takeaway, but lighter, fresher, and totally doable at home. Have fun with the seasonings and experiment- you could try fajita seasoning paired with peppers and red onion, or curry powder with cucumber raita. Please note you will need baking paper for this recipe. Always adjust the spice levels to your own taste. If preferred you can swap the chicken for beef or lamb mince.

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Ingredients

garlic cloves 2 (crushed)
chicken mince 500 g
paprika 1 tbsp
ground cumin 2 tsp
dried oregano 2 tsp
tomato purée 2 tbsp
Greek yoghurt 100 g
red onion 1 (sliced)
white wine vinegar 3 tbsp
little gem lettuce 2 (leaves picked)
roasted red peppers 200 g (sliced)
lemon 1 (zest & juice)
flatbreads 4
hot sauce to taste

Method

Cook the chicken

Preheat the oven to 200°C/fan 180°C. Peel and crush the garlic cloves.
In a bowl, mix together the garlic, chicken mince, paprika, ground cumin, dried oregano, tomato purée, 2 tablespoons of the Greek yoghurt and a dash of olive oil.
Mix it vigorously together until fully combined. If you have time you can leave to marinate for 30 minutes or even overnight, if not then you can get cooking!
Divide the mixture into 4 portions and roll each one into a rough ball. Place each ball between 2 sheets of baking paper, then flatten evenly with a rolling pin so that it’s spread out thinly. Roll up the parchment like a poster. Repeat until you’ve done the same with all the balls.
Place the rolled up mince on a baking tray and bake for 25 minutes until the chicken is cooked through. Check them halfway through, you may see liquid being released, don't worry you can just drain this off. (prep your garnishes while they are cooking)
Remove from the oven, leave to cool a little, then unroll and cut or tear to the size you want.

Prep the garnishes

While the chicken is cooking, prep the garnishes.
To make the pickled red onion, peel and thinly slice the red onion, then add it to a bowl and sprinkle over the white wine vinegar and a pinch of salt. Scrunch up the slices with your hands and set aside to pickle.
Separate the little gem lettuce leaves. Drain and slice the roasted red peppers.
In a bowl mix together the rest of the Greek yoghurt with the lemon zest and juice then season to taste.

Assemble

Warm the flatbreads.
To assemble, layer up the flatbreads with the lemony yoghurt, lettuce, chicken, roasted red peppers, pickled red onion and drizzle over your preferred hot sauce, then tuck in and enjoy.

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