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TurkuazKitchen

Chicken Doner (Gyro) Sandwich

Juicy spiced chicken thighs roasted on a vertical skewer, shaved thin and piled into sesame hoagie rolls with a tangy sriracha mayo, crunchy slaw and pickled vegetables. A bright, savory dinner the whole family can customize.

⏱ 105 minTurkishchickendonergyrosandwichturkish

Ingredients

For the Chicken

  • 1small onion · grated, liquid reserved
  • 2 ½ lbschicken thighs
  • ¼ cupplain yogurt
  • 1 tbsptomato paste
  • 2 tbspolive oil
  • 1 clovegarlic
  • 1 tsppaprika
  • ½ tspblack pepper
  • ½ tspcumin
  • ½ tspgarlic powder
  • ¼ tsponion powder
  • 1 tbspsalt
  • ½medium onion · to stack on top of the skewer

For the Sauce

  • 1/2 cupmayo
  • 1 tbspketchup
  • 1/2 tbspsriracha
  • 1/4 tspgarlic powder
  • ¼ tsppaprika
  • 1/2 tbsplime juice
  • —pickled jalapeño juice · optional
  • —salt · to taste
  • —black pepper · to taste

For Assembly

  • —hoagie rolls · sesame hoagie rolls recommended
  • —shredded mozzarella · optional
  • —shredded lettuce · such as romaine
  • —cabbage slaw
  • —pickled red onion
  • —pickle slices
  • —pickled peppers

Steps

  1. 1

    Grate the onion and drain it in a fine mesh strainer over a bowl. Discard the solids and set the onion liquid aside.

  2. 2

    In a medium bowl, combine the onion liquid, chicken thighs, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, garlic powder, onion powder, and salt. Mix with a spoon or your hands until the chicken is fully coated.

  3. 3

    Stack the marinated chicken thighs on the skewer of a skewer plate, leaving room to stack half a medium onion on top. Cover with plastic wrap and refrigerate for 2 to 4 hours.

  4. 4

    Preheat the oven to 400°F. Place the vertical skewer in the oven and reduce the temperature to 375°F. Cook for 1 hour, rotating the plate every 30 minutes.

  5. 5

    Reduce the temperature to 350°F and cook for 40-45 minutes more, until the internal temperature reaches 160-165°F. Remove from the oven.

  6. 6

    Use a sharp knife to shave thin slices from the edges of the chicken. If the meat closest to the skewer is still raw, shave it onto the base of the plate and broil until cooked through.

  7. 7

    Make the sauce: in a small bowl, stir together the mayo, ketchup, sriracha, garlic powder, lime juice, salt, and pepper until combined.

  8. 8

    Toast the rolls if desired. For cheese, add mozzarella and toast at 400°F for 3-5 minutes until melted.

  9. 9

    Spread sauce on one side of each roll, then layer with lettuce, chicken slices, cabbage slaw, pickled red onion, pickle slices, pickled peppers, and extra sauce if desired.

  10. 10

    Serve with French fries and extra sauce for dipping.

Creator's notes

No skewer plate? Layer the chicken thighs in a rectangle on 2 sheets of plastic wrap, roll into a tight log and secure with twine. Freeze at least 4 hours, defrost 2 hours, then slice thinly and sauté in batches until lightly browned. Feel free to swap in toppings and sauces like tomato or yogurt sauce, or add cheese for richness.

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