Best Millie’s Berg Kebab

Millie’s is back in the kitchen to bring us the classic chicken doner kebab, served with chips, salad and warm pita! Millie’s is one of her most popular recipes, and she’s made these countless times – and the key she says is in the herb yoghurt marinade that makes delicious chicken meat the juiciest you’ll ever eat!

Chicken Doner Kebab

makes 4-6


1 kg (2 lb 4 oz) boneless, skinless chicken thigh fillets

1 large onion, halved (high-peeled)

4 large wooden skewers, soaked in water for 30 minutes before cooking

For dressing:

3 tablespoons thick natural yogurt

2 tablespoons of pomegranate molasses

2 tablespoons Turkish sweet red pepper paste (Tatli Biber Salçasi)

2 tablespoons olive oil

1 tablespoon pure honey

1 teaspoon dried thyme

Half a teaspoon of ground cumin

¾ teaspoon ground cinnamon

½ tea spoon

Half a teaspoon of paprika

Half a teaspoon of onion granules

½ teaspoon garlic granules

¾ teaspoon fine sea salt

¼ teaspoon coarse black pepper

For chips:

500 g (1 lb 2 oz) Cypriot or Maris Piper potatoes, peeled and cut into 1-1½ cm (½-¾-inch) thick slices

1 liter (1¾ liter) vegetable or light olive oil for frying

To prepare the pickled red cabbage:

250 ml (gm fluid ounces) red wine vinegar

3 tablespoons fine sugar

150 ml of cold water

150 g (5 oz) finely chopped red cabbage


1. For the marinade, mix all the ingredients in a large deep dish that will fit all the chicken thighs slices. Add the chicken to the marinade and toss well but gently, covering the chicken strips completely with the marinade. Cover the dish with plastic wrap and place the marinated chicken in the refrigerator to chill at least 4 hours, or up to overnight. When the chicken has finished marinating, take the dish out of the refrigerator 45 minutes before you are ready to start cooking.

2. Preheat oven to 200°C/180°C with fan/400°F/gas mark 6.

3. Prepare the potatoes and leave them covered with cold water until the chicken enters the oven.

4. Carefully line each chicken thigh onto the 4 skewers and push them down as you do, leaving enough room at the bottom so you can lift the buns with the skewers – all 4 skewers should go horizontally through each thigh so they can support the weight of all the chicken thighs together once That they all be threaded. Don’t push the slices together too tightly, as they need to be close together to get the desired doner effect, the slices must have room to ensure they’re fully cooked through.

5. Place the cut onion halves down in a deep oven dish that is shorter than the skewers so that the skewers can fit over the edges of the dish (donner cooks horizontally, not vertically, but they shouldn’t lay completely flat in the dish – the onion halves help keep the doner supported). Cook the chicken in the preheated oven for 30-35 minutes.

6. Remove the dish from the oven, brush the chicken with the juices in the dish, then carefully flip the doner with the other side facing up, brushing with more juices. Return the chicken to the oven for another 25-30 minutes.

7. To make red sauerkraut, mix vinegar and sugar in a bowl, add water. Add the cabbage to a large bowl and as soon as it melts add the water. Add the cabbage to a large jar or box of food containers, pour over the pickling liquid, seal and refrigerate for at least a few hours before serving.

8. Meanwhile, prepare the chips. Drain the sliced ​​potatoes, pat dry completely with kitchen paper, then pour the oil into a medium-depth non-stick frying pan. Heat the oil on medium/high heat. After 5-6 minutes, test the heat by carefully placing a potato. If the oil begins to boil quickly when the potatoes hit it, then it is ready. If not, wait a few more minutes or use a food thermometer.

9. Carefully add the potatoes to the pan with a perforated spoon and fry over medium heat (about 140°C/285°7) for 20-15 minutes or until uniformly golden, then increase the recovery slightly for the last 2-3 minutes until fully cooked.

10. While the chips are frying, remove the chicken from the oven, flip it over, and return to the oven for a final 5-10 minutes.

11. Remove from the oven one last time, brush the chicken with the juices again and let it rest for 5 minutes before slicing (vertical), so that the chicken naturally breaks up into smaller pieces (instead of slices).

12. Now the chips should turn a nice golden color and be crunchy on the outside and soft in the middle. Carefully remove with a slotted spoon to a dish lined with kitchen paper to absorb excess oil.

13. If there are any juices left in the chicken dish, brush it over the chicken just before serving.

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