Juicy, boldly spiced ground chicken with beautifully caramelized edges, sliced and layered into a warm paratha with creamy cilantro chutney and crispy laccha pyaaz. This sheet pan Desi doner kebab is everything you love about the viral trend with an Indian twist. No rotisserie, no special equipment, just one sheet pan, and dinner on the table in 40 minutes.
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If you've been seeing the viral doner kebab trend everywhere and wondered how to make it work with Indian pantry staples... this recipe is for you. Ever since I first shared this on Instagram a few months ago, it has become one of my most made dinners, right up there with my Sheet Pan Seekh Kebabs. I have made it several times since, and it has earned a spot in my weeknight rotation. I hope you will love it as much as we do!
Traditional Turkish doner kebab is made by stacking and pressing seasoned meat onto a vertical rotisserie, slow-roasting it until the outside is beautifully caramelized and the inside stays tender and juicy, then shaving it into thin, succulent slices.
Here's the trick that brings all that flavor and texture home: spread the ground chicken thin between two sheets of parchment paper, roll it up, and bake it right on the sheet pan. No rotisserie, no problem - just bold flavor and tender slices every time, and your veggies roast right alongside it.
What makes this meal truly come together is how you serve it. I love wrapping the chicken in warm, homemade parathas. Their flaky, buttery layers are perfect for all those bold flavors. Lavash bread or frozen Kawan parathas also work well if you want a quicker option.
For my secret sauce, I always keep a batch of cilantro mint chutney in the freezer; right before serving, I stir in a few spoonfuls of Greek yogurt into the chutney to turn it into a creamy, cooling sauce that ties everything together perfectly. Add your roasted veggies and a pile of laccha pyaaz, and you have a complete, restaurant-worthy meal on the table in no time.
Ingredient Notes
- Ground Chicken: My go-to protein for busy weeknights. No washing, no cutting, no board to scrub. It absorbs marinades beautifully and stays incredibly juicy when baked. Ground turkey works as a swap, but chicken gives the most neutral base for the spices to shine.
- Greek Yogurt: The secret to tender, moist kebabs. The acidity gently breaks down the protein in the chicken, keeping it from drying out in the oven. It also acts as a binder, helping the mixture hold its shape as it bakes.
- Grated Onion: Do not skip this step. Grating rather than chopping releases the onion's natural moisture and sweetness directly into the mixture, infusing every bite with flavor without any chunky texture.
- Ginger, Garlic & Green Chili Paste: The holy trinity of Indian cooking and my biggest time-saving secret. I make all three pastes (individually) in large batches, freeze them in ice cube trays, and pop out a cube whenever I need it; fresh flavor on demand, any day of the week. Fresh paste delivers a brightness and depth that pre-minced or dried versions simply cannot replicate. This kind of prep is what makes weeknight Indian cooking truly effortless.
- Ground Spices: Garam Masala, Red Chili Powder, Cumin powder, and Coriander Powder - these basic ground spices are the foundation of Indian cooking. Garam masala brings warmth and complexity, red chili powder adds color and heat, and cumin-coriander (dhania-jeera) is the earthy, aromatic base that ties everything together. Ground chicken needs this bold seasoning to shine.
Testing Notes
- Keep both sheets of parchment. Some recipes suggest peeling off the top sheet of parchment before folding, but I found that without oiling the paper first, the meat stuck to it. My solution? Keep both sheets and fold them together; easy and mess -free.
- I also find spreading the mixture with your hands gives you a much more even, thin layer. Using a rolling pin can accidentally push the meat beyond the edges of the paper, which I learned the hard way!
How to Make Desi Doner Kebabs
Storing and Makeahead Tips
These kebabs store beautifully, making them a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, a quick few minutes on a skillet keeps them juicy, or microwave covered with a damp paper towel.
You can also prep the chicken mixture up to 24 hours ahead and refrigerate until ready to bake.
For longer storage, freeze the uncooked parchment paper rolls directly on the baking tray until firm, then transfer to a freezer-safe bag for up to 3 months. When ready to use, thaw overnight in the fridge and bake as directed.
I hope this Desi doner kebab becomes as much of a repeat dinner in your kitchen as it has in mine. It is one of those recipes that is equal parts fun to make and satisfying to eat, and I love how effortlessly it comes together on a busy weeknight. Serve it your way, make it your own, and enjoy every bite!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Sheet Pan Doner Kebabs(Juicy, Spiced, and Ready in 40 Minutes)
Equipment
Recipe Video
Ingredients
For the Chicken
- 1 lb ground chicken
- 2 tablespoons Greek yogurt
- 1 small yellow onion grated
- 2 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground turmeric
For the Tray
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 yellow onion sliced
- 3 to 4 tomatoes halved or quartered if they are big
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Optional For Serving
- 4 fresh parathas kawan parathas or lavash bread
- ½ cup cilantro mint chutney stirred with a few spoonfuls of Greek yogurt for a creamy sauce
- ½ cup laccha pyaaz
Instructions
- In a large bowl, combine ground chicken, Greek yogurt, grated onion, ginger paste, garlic paste, green chili paste, and all spices. Mix well with a silicone spatula until evenly combined.
- Preheat the oven to 400°F.
- Divide the mixture into two portions. Place one portion between two sheets of parchment paper. Using your hands, spread it thin and even (Note: to me, this is much easier and less messy than using a rolling pin that may accidentally spread the raw chicken on your counters!) Gently roll up the parchment and place it on a large baking tray. Repeat with the second portion.
- Add sliced onions, peppers, and quartered tomatoes to the same tray. Drizzle with olive oil and season with salt and pepper.
- Bake at 400°F for 30 minutes.
Slice and serve.
- Carefully unroll the parchment and tear apart the chicken into desired pieces. Layer into warm parathas or lavash wraps with creamy chutney sauce, roasted veggies, and laccha pyaaz, or serve as a salad bowl for a lighter meal.
Leena says
Looks so good and easy to make. Thank you so much.
Archana Mundhe says
You are most welcome!
Adrian M says
Nice recipe. I liberally spread tzatziki sauce on lavash bread and rolled the kebab with veggies. Next time I’ll make the parathas and mint sauce.
Archana Mundhe says
I love that you enjoyed these kebabs with lavash bread and tzatziki. Cant wait for you to make it again!
Swapna says
Love your recipes. How do u wash store bought chicken keema? So much of it gets wasted while washing . Any tips?
Archana Mundhe says
I never wash keema here in the US. Ground chicken is processed differently than whole cuts and more importantly cooking it to the right internal temperature takes care of any concerns far better than washing ever would.