How am I just finding out about this sandwich?! Doner kebab

By Alex Chung
Writer for Pro Home Cooks

Welcome back to season 2 of the sandwich series!! I’m so excited for the first episode of the second season to be out! For the first episode, I wanted to start it off strong with your most requested sandwich, the donër kebab! An amazing sandwich stuffed to the brim with juicy chicken, harissa sauce, white sauce, and a ton of multicolored veggies! This sandwich is a true flavor bomb packed into some super fluffy donër bread.

The fluffy donër kebab bread was one of the hardest things to get right. At Kotti Donër Kebab it was almost squished which gave it a ton of crevices to hold everything together but still slightly fluffy on the inside. I created my own version to replicate it using a couple of enrichments like milk and butter and then some sourdough starter for a little bit of that sour flavor!

Donër Kebab Dough:


  • 1 cup water

  • ¾ cup milk

  • 1 tablespoon of sugar

  • 2 Tablespoons of salt

  • 1 packet of rapid rise instant yeast

  • 3 tablespoons of butter

  • ⅓ cup of sourdough starter (mostly for flavor)

  • Start with 1 cup of flour but you will need more.

  • 1 egg + milk for an egg wash


    1. In a pot melt the butter just so that it is liquid. You don’t want it to boil or brown.

    2. Then in a large bowl combine the milk, water, sugar, instant yeast, butter, sourdough starter, and 1 cup of flour. Give it a good stir.

    3. Keep adding more flour until it becomes more of dough mass. It will still be super sticky and tacky but that it exactly how you want it.

    4. Let it rest for 20 minutes and then give it a stretch and fold.

    5. Let it rest for another 30 minutes and then give it another stretch and fold.

    6. Now you can let it rise for about 1 hour.

    7. Once the dough has rested and is visibly puffy, take it out of the bowl and split the dough into one large dough ball and then one small dough ball.

    8. Give them both a rough shape and place them onto a parchment lined baking tray. You can see how I shaped it here.

    9. Similar to a focaccia, gently push down the dough with the tips of your finger to create a round dimpled dough.

    10. Egg wash the dough and sprinkle on nigella seeds and white sesame seeds.

    11. Preheat your oven to 385 degrees while the dough proofs a bit.

    12. Once your oven has preheated, bake the donër bread for 25 – 30 minutes.

    13. Let it cool and it will slowly start to form those crevices similar to traditional donër bread! .

Marinated Chicken:


  • ½ Cinnamon Stick

  • 1 teaspoon Coriander

  • 2 Chili

  • 4 Cardamom pods

  • 1 teaspoon Cumin

  • 1 tablespoon of Thyme

  • 1 tablespoon of Oregano

  • 1 tablespoon of salt

  • 1 teaspoon of garlic powder

  • 1 teaspoon of smoked paprika

  • 3 pounds thighs, skinless and boneless.

  • 1 tablespoon of olive oil

  • ½ of a lemon


  1. In a spice grinder, blend together the cinnamon stick, coriander, chilis, cardamom pods, cumin, thyme, oregano, and salt.

  2. Pour the spice mix into a bowl and add in garlic powder and smoked paprika.

  3. Then take your chicken thighs and place them into another bowl. If they are not boneless and skinless then just be sure to take the bone out of the chicken and rip the skin off.

  4. To your chicken add the juice of ½ lemon, olive oil, and 3 heaping tablespoons of your spice mix. Mix everything until all your chicken thighs are coated.

  5. Let the chicken marinate overnight.

  6. The next morning, place your chicken thighs onto your rotisserie machine and cook for 1 – 2 hours.

White sauce is one of the most famous sauce out there. Its creamy, flavorful, and you just want to drizzle some on everything you eat. I made mine half yogurt and half mayo so that it was a little bit lighter and tangier. Threw in some lemon and dill to give it a bit of zing and let it sit together for the flavors to mingle and come together.

White Sauce:


  • ¾ cups of yogurt

  • ½ cup of mayo

  • 1 lemon

  • 1 clove of garlic

  • 1 ½ tablespoons of fresh dill, chopped super finely

  • 2 teaspoon of salt


  1. In a large bowl, combine the yogurt, mayo, juice of ½ a lemon and its zest, 1 clove of garlic grated on a microplane, salt, and dill.

  2. Give it a taste and adjust to your taste buds. If you like it more acidic give it more lemon and if you want it more salty give it more salt.

  3. After you adjust the sauce to your liking, place it into a squeezy bottle and set it in the fridge.

One of the more special parts of this sandwich is the harissa sauce. I actually almost didn’t make it because I wasn’t sure that the sandwich needed it. However, I had some peppers on hand and decided to go for it and I’m so happy I did. It came out DELICIOUS! Not too spicy, packed with flavor, and I had wish I made more.

Harissa sauce


  • 1 red bell pepper

  • 5 – 10 fresno peppers

  • 3 cloves of garlic

  • ⅛ cup of vinegar

  • 1 teaspoon of the chicken marinated spice mix

  • 1 tablespoon of olive oil


  1. Roast 1 red bell pepper along with 5-10 chilis at 450 – 500 degrees fahrenheit for 15 minutes. I’m using fresnos but use whatever` red chili pepper you like.

  2. Peel off the skin and remove the seeds from chilies depending on how spicy you want it.

  3. Add peppers to blender with 3 cloves of garlic and 1/8 of cup of vinegar. Blend everything for 1 minute.

  4. Next, add in the spice mix from the meat and a tablespoon of olive oil. Blend for 3-4 minutes and pour out into a squeezy bottle.

Thats all for the first episode of season 2 of sandwich series. I hope you enjoyed and are just as excited for the rest of the season as I am!

By Alex Chung
Senior Food Writer at Pro Home Cooks
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