Halal Turkish Chicken Döner Bowl
A flavorful and vibrant bowl combining tender spiced chicken, fragrant turmeric rice, fresh vegetables, and tangy garlic sauce, inspired by Turkish döner kebabs.
Ingredients
For the Döner Chicken:
- 600 g halal-certified chicken thighs, boneless, thinly sliced
- 2 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.25 tsp black pepper
- 0.5 lemon juice of ½ lemon
For the Rice:
- 300 g basmati rice, rinsed
- 550 ml halal-certified chicken stock
- 1 tbsp butter
- 0.5 tsp turmeric
- 0.5 tsp salt
For the Garlic Sauce:
- 4 tbsp halal-certified mayonnaise
- 1 tbsp plain yogurt
- 2 cloves garlic, very finely minced
- 1 tbsp lemon juice
- 0.25 tsp salt
For the Sumac Onions:
- 1 large red onion, very thinly sliced
- 1 tsp sumac
- 1 tbsp lemon juice
- pinch salt Pinch of salt
To Serve:
- 1 cup shredded iceberg lettuce
- 2 diced tomatoes
- 0.5 cucumber sliced cucumber
Fresh parsley
Instructions
- Combine sliced red onion, sumac, lemon juice, and salt. Set aside to pickle.
- Mix mayonnaise, yogurt, minced garlic, lemon juice, and salt to make garlic sauce. Refrigerate until serving.
- Cook rice with rinsed rice, chicken stock, butter, turmeric, and salt. Boil, then simmer covered for 12 minutes. Rest for 5 minutes.
- Prepare döner marinade with spices, olive oil, and lemon juice. Toss chicken slices in marinade and rest for 5 minutes.
- High-heat cook chicken until caramelized, about 5–7 minutes. Rest briefly.
- Assemble bowls with rice, chicken, vegetables, pickled onions, garlic sauce, and parsley.
Notes
Use a hot pan for authentic searing of the chicken.