Homemade Chicken Döner with Garlic Dip

Juicy chicken döner with spiced cumin-paprika meat, freshly baked flatbread, a cool garlic-yogurt dip and crisp salad. A classic you can easily recreate at home.

By Beeny · 3 servings · 35 minutes

Ingredients

• 500 g Chicken breast fillet
• 300 g Plain yogurt
• 300 g Wheat flour
• 1 TL Baking powder
• Salt
• 3 EL Cooking oil
• 1 TL Cumin, ground
• 1 TL Paprika powder, sweet
• 0.5 TL Turmeric
• 0.5 TL Chili flakes
• 2 Stück Garlic
• 1 Stück Onion
• 2 Stück Tomato
• 0.5 Stück Cucumber
• 100 g Iceberg lettuce
• 0.5 Stück Lemon
• 0.5 Bund Dill

Method

1. Put the yogurt for the dip into a bowl. Finely grate one garlic clove, then stir it in together with the juice of half a lemon and finely chopped dill. Season with salt and pepper and chill.
2. For the flatbread, mix the flour, baking powder and a pinch of salt. Add 100 g yogurt and 1 tbsp oil and knead into a smooth dough. Cover and let rest for 10 minutes.
3. Cut the chicken breast into thin strips. Mix with 1 tbsp oil, cumin, paprika powder, turmeric, chili flakes, the remaining garlic clove (finely chopped), salt and pepper, and marinate for at least 10 minutes.
4. Preheat the oven to 220 °C, top and bottom heat. Spread the meat strips on a baking sheet and roast for 15 to 20 minutes until crispy, turning once.
5. Divide the dough into three pieces and roll each out thinly into an oval or round shape. Bake in a dry, hot pan for 1 to 2 minutes per side until brown spots appear. Keep warm.
6. Cut the tomatoes, cucumber and onion into thin slices or rings. Tear the iceberg lettuce into strips and toss with salt and a little lemon juice.
7. Top the flatbreads with meat, salad, tomatoes, cucumber and onion, spread with garlic-yogurt dip and serve immediately.