Chicken Doner Kebab with Salt & Chilli Wedges

What you need


  • Mash Direct Salt & Chilli Wedges
  • 2 lb boneless and skinless chicken thighs Marinade:
  • Marinade:
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • ½ tsp ground allspice
  • 1 tbsp thyme, finely chopped (fresh or dried)
  • 1 tbsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil
  • Flat Bread:
  • 200g Greek yogurt
  • 200g self-raising flour
  • Pinch of salt & baking powder
  • Tsp of olive oil

Recipe method

In a bowl, mix the marinade ingredients together. Don’t worry about the amount of oil – it’s purely there to marinate and won’t end up in the finished dish.

Add the chicken thighs to the marinade and mix everything together thoroughly. You want every bit of chicken smothered in the paste. Leave to marinade overnight for the best results.

About an hour before you want to start cooking take the chicken out of the fridge. Just before you want to start cooking, thread the chicken on the rotisserie skewer.

Get your BBQ up to 180-200°C, add the chicken and start to cook. Aim for 75°C, rather than a specific time, but a rough guide is to cook for about 1 hour 15 minutes.

While the chicken is in the BBQ – cook the Mash Direct Salt & Chilli Wedges as per packet instructions.

Add the Flat Bread ingredients to a bowl and mix until it forms a doughball. Leave to rest for 5 – 10 minutes. Split the dough into 3 equal sized portions and roll flat.

Place the flat breads directly onto the grill bars over the BBQ until they bubble, before flipping and cooking on the opposite side.

Once cooked, you will be able to carve the chicken from the kebab. Serve as a platter with the freshly grilled flatbreads, Salt & Chilli Wedges and salad.
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1 hour 30 minutes










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