In a bowl, combine yogurt, olive oil, red pepper/tomato paste, paprika, cumin, oregano, black pepper, garlic powder, and salt. Add the thinly sliced chicken and mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Cook the Chicken:
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Cook the chicken in a single layer (in batches if needed) for 4–6 minutes, flipping occasionally, until cooked through, nicely browned, and slightly crispy at the edges.
Prepare the Sides:
While the chicken cooks, prepare rice pilaf, fry French fries, and slice tomatoes and red onion/cabbage for a fresh salad. Quickly grill green peppers in the same pan after the chicken, or on a separate grill.
Assemble the Platter:
Arrange cooked chicken on a plate alongside rice pilaf, French fries, fresh salad, and a grilled green pepper.
Serve:
Serve hot and enjoy your homemade doner kebab experience!
Serving and Storage Tips
