- 2 chicken thigh fillets
- 1 ATLAS za'atar labneh
- 1 ATLAS yallateef tub
- 1 Turkish pepper flakes sachet
- 2 flatbreads
- 1 baby cos lettuce
- 1 cucumber
- 1 tomato
- 1 parsley bunch
Pantry staples: Salt
Allergens: Dairy, sesame, garlic, wheat, gluten, yeast, nuts (pistachio & cashew)
Specialised equipment: Lined baking tray, skewer
Chef's note: The vertical rotisserie was invented by the Ottoman Empire in the 19th century. Doner kebabs use meat that is cooked on these slow turning rotisseries that has been shaved off into thin slices as it turns and cooks.
* Use half of the lettuce provided.
* Parsley may be used across various dishes. Make sure to read each recipe carefully before you begin.
1. Prepare the ingredients
Preheat the oven to 210C fan forced. Wash the vegetables. Thinly slice the lettuce*. Cut cucumber into small pieces. Cut the tomato into thin wedges. Pick 1 teaspoon per person of parsley leaves*.
2. Marinate the chicken
Cut the chicken thighs in half. Mix the chicken thighs with half of the yallateef spice mix and a pinch of salt. Use your hands to make sure the whole thigh is coated well in the marinade.
3. Stack the chicken
On a lined baking tray, layer the chicken thighs on top of one another and insert a skewer down the middle. Pour any excess marinade over the top. Place into the oven for 20-25 minutes or until cooked through. Multiple stacks may be necessary.
4. Heat the flatbread
Heat and soften the flatbread in the oven, directly over a gas flame or in a frying pan. Keep warm by wrapping in a clean tea towel.
5. Slice the chicken
Thinly slice the cooked chicken to resemble doner kebab shaved chicken. Mix with the cooked marinade and some pepper flakes.
6. To serve
Divide the flatbreads between serving plates. Spread the za’atar labneh over the breads and place the chicken, lettuce, cucumber and tomato over the top. Sprinkle with parsley leaves, remaining yallateef and remaining pepper flakes to taste.