Chicken Doner and Fries
Chicken Doner and Fries
Ingredients
For the Chicken Doner
- 200 g extra-lean ground chicken, 90-96% lean
- 2 tablespoons onion purée, blended or grated, do not drain
- 2 tablespoons 0% Greek yogurt
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
For the Fries
- 1 russet or yellow potato, medium (200-250g), cut into 1/4 inch thick fries
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- as needed spray oil
For the Garlic Sauce
- 1/2 cup 0% Greek yogurt, (120g)
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/4 teaspoon salt
Optional Garnish
- 1 tablespoon pomegranate molasses
Instructions
- 1
Preheat your oven to 375°F (190°C) for the chicken, or 400°F (200°C) for the fries, depending on which you plan to cook first or if you have two ovens. If using an air fryer, set it to the specified temperature for each component when ready to cook.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the extra-lean ground chicken, onion purée, 0% Greek yogurt, olive oil, 3/4 teaspoon salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, 1/4 teaspoon black pepper, and 1/8 teaspoon cinnamon. Mix thoroughly until all ingredients are well incorporated and the mixture has a uniform color and consistency.
⏱️ 5 min
- 3
Lay a piece of parchment paper on a clean surface. Transfer the mixed chicken mixture onto the center of the parchment paper. Place another piece of parchment paper on top of the chicken mixture. Using your hands or a rolling pin, flatten the chicken mixture between the parchment papers until it is paper-thin and forms an even layer.
⏱️ 3 min
- 4
Carefully roll the flattened chicken mixture (still wrapped in the parchment paper) into a tight log. This will help maintain its shape during cooking.
⏱️ 2 min
- 5
Cook the chicken doner: If using an oven, place the rolled chicken (still in parchment paper) on a baking sheet and bake for 12-14 minutes at 375°F (190°C). If using an air fryer, place the rolled chicken in the air fryer basket and air fry for 10-12 minutes at 375°F (190°C).
⏱️ 14 min•🌡️ 375
- 6
While the chicken is cooking, prepare the fries. Cut the medium russet or yellow potato into 1/4 inch thick fries. In a large bowl, spray the cut potatoes with spray oil until lightly coated. Season the potatoes with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika. Toss to ensure all fries are evenly coated.
⏱️ 5 min
- 7
Cook the fries: If using an oven, spread the seasoned fries in a single layer on a baking sheet and bake for 20-23 minutes at 400°F (200°C), flipping halfway through for even crispness. If using an air fryer, place the fries in the air fryer basket in a single layer (cook in batches if necessary) and air fry for 15 minutes at 375°F (190°C), shaking the basket occasionally.
⏱️ 23 min•🌡️ 400
- 8
Prepare the garlic sauce: In a small bowl, combine 1/2 cup (120g) 0% Greek yogurt, 1 teaspoon lemon juice, 1/8 teaspoon garlic powder, 1/8 teaspoon cumin, and 1/4 teaspoon salt. Mix until all ingredients are well combined and the sauce is smooth.
⏱️ 2 min
- 9
Once the chicken is cooked, carefully unroll it from the parchment paper and let it cool slightly. Using a sharp knife, cut the chicken into thin strips or shavings, resembling doner meat.
⏱️ 3 min
- 10
To assemble, plate the cooked fries. Arrange the cut chicken doner on top of the fries. Drizzle the prepared garlic sauce generously over the chicken and fries. For an optional sweet and sour kick, drizzle 1 tablespoon of pomegranate molasses over the dish.
⏱️ 3 min
- 11
Serve immediately. Leftovers can be refrigerated for 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Doner and Fries
For the Chicken Doner
- 200 g extra-lean ground chicken, 90-96% lean
- 2 tablespoons onion purée, blended or grated, do not drain
- 2 tablespoons 0% Greek yogurt
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
For the Fries
- 1 russet or yellow potato, medium (200-250g), cut into 1/4 inch thick fries
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- as needed spray oil
For the Garlic Sauce
- 1/2 cup 0% Greek yogurt, (120g)
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/4 teaspoon salt
Optional Garnish
- 1 tablespoon pomegranate molasses
Instructions
- 1
Preheat your oven to 375°F (190°C) for the chicken, or 400°F (200°C) for the fries, depending on which you plan to cook first or if you have two ovens. If using an air fryer, set it to the specified temperature for each component when ready to cook.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the extra-lean ground chicken, onion purée, 0% Greek yogurt, olive oil, 3/4 teaspoon salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, 1/4 teaspoon black pepper, and 1/8 teaspoon cinnamon. Mix thoroughly until all ingredients are well incorporated and the mixture has a uniform color and consistency.
⏱️ 5 min - 3
Lay a piece of parchment paper on a clean surface. Transfer the mixed chicken mixture onto the center of the parchment paper. Place another piece of parchment paper on top of the chicken mixture. Using your hands or a rolling pin, flatten the chicken mixture between the parchment papers until it is paper-thin and forms an even layer.
⏱️ 3 min - 4
Carefully roll the flattened chicken mixture (still wrapped in the parchment paper) into a tight log. This will help maintain its shape during cooking.
⏱️ 2 min - 5
Cook the chicken doner: If using an oven, place the rolled chicken (still in parchment paper) on a baking sheet and bake for 12-14 minutes at 375°F (190°C). If using an air fryer, place the rolled chicken in the air fryer basket and air fry for 10-12 minutes at 375°F (190°C).
⏱️ 14 min•🌡️ 375 - 6
While the chicken is cooking, prepare the fries. Cut the medium russet or yellow potato into 1/4 inch thick fries. In a large bowl, spray the cut potatoes with spray oil until lightly coated. Season the potatoes with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika. Toss to ensure all fries are evenly coated.
⏱️ 5 min - 7
Cook the fries: If using an oven, spread the seasoned fries in a single layer on a baking sheet and bake for 20-23 minutes at 400°F (200°C), flipping halfway through for even crispness. If using an air fryer, place the fries in the air fryer basket in a single layer (cook in batches if necessary) and air fry for 15 minutes at 375°F (190°C), shaking the basket occasionally.
⏱️ 23 min•🌡️ 400 - 8
Prepare the garlic sauce: In a small bowl, combine 1/2 cup (120g) 0% Greek yogurt, 1 teaspoon lemon juice, 1/8 teaspoon garlic powder, 1/8 teaspoon cumin, and 1/4 teaspoon salt. Mix until all ingredients are well combined and the sauce is smooth.
⏱️ 2 min - 9
Once the chicken is cooked, carefully unroll it from the parchment paper and let it cool slightly. Using a sharp knife, cut the chicken into thin strips or shavings, resembling doner meat.
⏱️ 3 min - 10
To assemble, plate the cooked fries. Arrange the cut chicken doner on top of the fries. Drizzle the prepared garlic sauce generously over the chicken and fries. For an optional sweet and sour kick, drizzle 1 tablespoon of pomegranate molasses over the dish.
⏱️ 3 min - 11
Serve immediately. Leftovers can be refrigerated for 3-4 days.