FCS‑Friendly Chicken Doner

FCS‑Friendly Chicken Doner

Ingredients

Meat Mixture

  • 2 lb (≈900 g) skinless ground chicken breast (very lean)
  • 1 medium onion, grated, then squeezed very well; keep only 2–3 tbsp of the juice
  • ½ cup (120 g) fat-free Greek yogurt
  • 2 tbsp tomato paste
  • 3–4 tsp garlic powder (to taste)
  • 2½–3 tsp kosher salt (to taste)
  • 2 tsp ground black pepper
  • 4 tsp smoked paprika
  • 2 tsp dried oregano or thyme (or a mix)
  • 2½ tbsp lemon juice
  • 1½ tbsp cornstarch
  • 1½ tbsp very fine dry breadcrumbs

For Finishing

  • 1 tbsp MCT oil (for pan searing after baking, divided over all servings)

Directions

Prepare onion and aromatics:

  • Grate the onion and squeeze it very thoroughly in a clean towel or fine sieve to remove as much liquid as possible.
  • Reserve about 2–3 tbsp of the onion juice to help the mixture blend; discard the rest.

Blend everything together:

  • In the bowl of a food processor, combine ground chicken breast, squeezed onion, reserved 2–3 tbsp onion juice, fat-free Greek yogurt, tomato paste, lemon juice, garlic powder, salt, black pepper, smoked paprika, oregano/thyme, cornstarch and fine breadcrumbs.
  • Pulse, then run the processor until the mixture becomes a smooth, thick, sticky paste with no visible chunks of meat or onion. Scrape down the sides once or twice as needed.
  • This step creates a uniform emulsion similar to a sausage mixture, which is key for clean slices and avoiding a crumbly texture in very lean meat.

Chill the mixture:

  • Transfer the meat mixture to a bowl, cover, and refrigerate for 45–60 minutes.
  • Chilling allows the starch and breadcrumbs to hydrate and the proteins to firm up, making the mixture easier to spread in a thin, even layer.

Spread as a sheet and fold:

  • Line a rimmed baking tray with a single sheet of parchment paper.
  • Scrape the chilled meat mixture onto the parchment.
  • Using a spatula, spread it into a smooth, even sheet about ½–¾ inch thick, keeping the thickness consistent from edge to edge.
  • Fold the parchment over the top of the meat sheet (like closing a book) so the meat is fully covered. Fold or crimp the open sides so the sheet is enclosed in parchment.

Bake:

  • Preheat oven to 400°F.
  • Place the parchment wrapped sheet of meat on the tray in the oven.
  • Bake until the thickest part of the meat reaches an internal temperature of 165°F, usually about 15–20 minutes depending on oven and thickness.
  • Remove from the oven and let the sheet rest, still wrapped, for 5–10 minutes.

Break into pieces and sear in MCT oil:

  • Open the parchment and carefully lift or slide the cooked meat sheet onto a cutting board or back into the tray.
  • Break or cut the sheet into strips or bite sized chunks.
  • Heat 1 tbsp MCT oil in a large nonstick skillet over medium high heat.
  • Add the chicken pieces in a single layer and sear, turning occasionally, until they develop browned, crisp edges. This step mimics the char and flavor of higher fat doner without adding more long chain fat.

Yield

6 servings

Considerations

Serve the seared chicken doner pieces with:

  • Fat-free or very low-fat yogurt-based sauce (e.g., fat free Greek yogurt, lemon juice, garlic powder, salt, dried herbs, thinned with water as needed).
  • Salad components such as lettuce, tomato, cucumber, onions or sumac onions, and pickles.
  • Bread or wraps can be added as tolerated, based on individual carbohydrate and caloric goals.

Notes

  1. Adapted from the viral doner kebab recipe by @mezemike (chicken version). Modified for Familial Chylomicronemia Syndrome (FCS).
  2. These values are approximate and based on standard database numbers for raw skinless chicken breast, fat‑free Greek yogurt, tomato paste, dry breadcrumbs, cornstarch, and MCT oil. Actual values will vary with specific brands and any changes in quantities. This information is intended as a guide and should be confirmed with a dietitian before inclusion in formal materials.
  3. Long chain fat per serving (~5.5 g) is driven almost entirely by the lean chicken breast; breadcrumbs contribute a very small additional amount.
  4. MCT oil is separated in the breakdown so clinicians can decide whether to treat it differently from long chain fat in their FCS framework.
  5. Portion size can be adjusted (for example, half or three quarters of a serving) to match individual daily long chain fat limits.

Created in collaboration between Arrowhead Pharmaceuticals, Inc. and the Foundation of the National Lipid Association with funding provided by Arrowhead Pharmaceuticals, Inc.