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 Original recipe post from July 2018 updated with new pictures & details April 2020. 


The region of Hatay borders Syria and its food is famed: Spicy, rich and with middle eastern influences, they really know how to create dishes to get your taste buds going. The climate also allows for growing different foods and ingredients making it’s cuisine very special and desired around Turkey. Antakya is a city within the region of Hatay that is especially famous for it’s food alongside İskenderun.

INgredients for making Turkish chicken doner wraps at home

The Hatay döner is different from a standard chicken doner in both the marinade and preparation. Having a spicy kick with citrus notes as it’s made with orange juice.



Either freshly squeezed or shop-bought the orange juice is added to both the chicken doner marinade and in the special 'Hatay Style' sauce which is the first component to go into the wrap or 'durum' when its put together.

How To Make Tavuk Doner

The list of ingredients looks lengthy but don't let that put you off! The marinade comes together really easily in a couple of minutes as is well worth it. Ideally the chicken should be left to taking in all the wonderful spices overnight but if you only have a couple of hours don't fret - Your homemade Turkish chicken doner will still be a hit.  


How To Make Turkish Chicken Doner Kebab At Home:  


Homemade Turkish Chicken Doner With Hatay Style Marinade.



Spicy Homemade Chicken Doner

Fully loaded, citrusy and spicy. This easy to make marinated and oven cooked chicken doner kebab is packed with Hatay Style flavours. A perfect dish for sharing the taste of Turkish holidays at home. 



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Category: Chicken 'Tavuk'
Cuisine Type Latin


Turkish Doner

700 Grams Off the bone chicken thighs*

For the Doner Marinade

3 Garlic cloves, minced
100 Mls Milk( ½ water glass )
100 Mls Orange juice ( ½ water glass )
55 Mls Olive oil (1/2 Çay glass)
1 Teaspoon Tomato salça (Triple concentrate tomato paste)
1 Teaspoon Pepper salça
1/2 Teaspoon Black pepper
1 Teaspoon Dried thyme
1 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Isot pepper flakes (alternatively Pul biber / Aleppo pepper flakes)

For The Doner Sauce

30 Mls Olive oil (Two Tablespoons)
1 Teaspoon Tomato salça
1 Teaspoon Pepper salça
30 Mls Orange juice (Two Tablespoons)
Pinch black pepper
Pinch ground cumin

For The Wraps

Durum / Tortilla Wraps
Lettuce - Shredded
One tomato – thinly sliced
Pickled gherkins – thinly sliced
Mayonnaise - Optional
A handful of fried potato chips – Optional

Spicy Homemade Chicken Doner Directions

  1. Prepare the marinade ingredients by mixing together in a small bowl.
  2. Open up each of the chicken cuts to enable them to take on as much marinade as possible and lay them flat in a large bowl or tray. 
  3. Cover them in the marinade ensure both sides are well covered.
  4. Cover with cling/stretch film and leave in the fridge to marinate for a minimum of two hours but preferably overnight.
  5. Preheat the oven to 180 degrees Celsius.
  6. Roll the chicken pieces back into their packed form and thread the chicken onto the skewer/s packing together tightly. *See notes for more.
  7. Place in the preheated oven and cook for ten minutes before turning the temperature down to 160 degrees. 
  8. Cook at 160 degrees for around 1 hour and 15 minutes. 
  9. After 1 hour if using begin to prepare the chips (Fry) and salad ingredients.
  10. Mix together in a bowl the doner sauce ingredients, adding a little water to thin only if required. 
  11. Once the chicken is cooked, remove from the oven, wrap in tin foil and allow to rest for 5 to 10 minutes.
  12. Heat a grill or large frying pan.
  13. Thinly slice the chicken working down and around the doner, if you use one hand to hold it firm and press weight down it should be easier to slice thinly.
  14. Place a wrap onto the hot pan and gently toast one side.
  15. Flip the wrap over and spoon on some of the doner sauce, use the back of the spoon to spread it around the wrap.
  16. Working quickly add the lettuce, pickle, tomatoes, chicken plus chips & mayonnaise if using. 
  17. Transfer the wraps to a plate and roll-up.
  18. Repeat for each wrap
  19. Serve with hot pickled peppers and Ayran – yoghurt drink.

Recipe notes

  • I’m lucky that one of my ovens, a Turkish made Vestel oven has a rotisserie setting and it’s fabulous for making homemade döners and roast chickens – if yours doesn’t you can easily make a döner stand up by using a large potato or onion. Simply cut in half, place is cut side down and place three or four skewers into the top. Thread the chicken pieces on to the skewers and use the potato/onion as a stand to hold it up. To help it balance to make sure the biggest pieces are at the bottom of the stack.


  • For ease or if you wish you can leave off the chips and serve with a simple salad.


  • The marinade will be suitable for 500grams to 1 Kilo of chicken. Simply follow the recipe with the amount you require.

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