Döner Kebab

Ingredients

• 500 g Chicken Thigh
• 240 g Greek Yogurt
• 3 pcs Garlic
• 1 tbsp Tomato Paste
• 1 tbsp Red Pepper Paste
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Aleppo Pepper
• 0.5 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 1.3333333333333333 tbsp Olive Oil
• 1 pcs Red Onion
• 2 tsp Sumac
• 1 pcs Lemon
• 10 g Parsley
• 2 pcs Pita Bread
• 1 tbsp Butter

Method

1. In a bowl, combine {greek_yogurt}, {garlic}, {tomato_paste}, {red_pepper_paste}, {ground_cumin}, {paprika}, {aleppo_pepper}, {black_pepper}, {kosher_salt}, and {olive_oil}. Add {chicken_thigh} and coat thoroughly, massaging the marinade into the meat. Cover and refrigerate until the chicken is deeply seasoned and slightly firmed.
2. Thinly separate {red_onion} in a bowl, add {sumac}, a pinch of {kosher_salt}, and a squeeze of {lemon}. Toss firmly until the onion softens slightly and turns vivid, then fold in most of the {parsley}.
3. Lift {chicken_thigh} from the marinade and pat the surfaces dry so the meat browns instead of steams. Heat a large cast-iron skillet over medium-high heat with a little {olive_oil}, then cook the chicken in a single layer without crowding, turning as needed, until deeply charred in spots and an instant-read thermometer reaches safe doneness. Lower the heat if the paste darkens too fast.
4. Transfer {chicken_thigh} to a board and rest until the juices settle and the carryover heat finishes the center, keeping the meat moist for carving.
5. Warm {pita_bread} in a dry skillet over medium heat until soft, lightly blistered, and flexible. Melt {butter} over the hot bread for extra richness.
6. Slice {chicken_thigh} thinly across the grain into shawarma-like ribbons while still warm, keeping the charred edges intact for texture.
7. Pile {pita_bread} with {chicken_thigh}, spoon over some of the resting juices, add a generous layer of {greek_yogurt}, and top with the {red_onion} mixture. Finish with the remaining {parsley} and another squeeze of {lemon} for brightness.