In short: Chicken thighs marinated in yogurt, lemon and spices are grilled, then sliced paper-thin, rotisserie-style. Tuck them into a pita with fresh vegetables and smother everything in raclette melted in the pan.
📲 The video that inspired this recipe
Chef’s tip
I won’t lie to you: as a defender of traditional raclette, I raised an eyebrow at this idea from Zurich at first. Then I tasted it. The eyebrow came back down, and I went back for a second helping. The melted cheese replaces the white sauce and ties the spiced meat to the fresh vegetables, exactly as it does between a potato and a slice of cured ham.
The key is the marinade. Plain chicken in bread with cheese is an honest sandwich. Chicken marinated for two hours in yogurt, lemon and paprika, then sliced thin and seared again on the plate, is a döner that silences the whole table. Have napkins on hand in industrial quantities: the cheese has a habit of escaping out the bottom at the least convenient moment.
| Prep time | 25 minutes |
|---|---|
| Marinade | 2 hours |
| Cook time | 20 minutes |
| Total | 2 hours 45 minutes |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 700 g boneless, skinless chicken thighs
- 150 g Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional)
- 4 pita breads
- 300 g sliced raclette cheese
- 2 tomatoes
- 1 red onion
- ¼ red cabbage
- 1 lettuce heart
- 8 cornichons
Preparation
- Marinate the chicken. Mix the yogurt, olive oil, lemon juice, grated garlic, paprika, cumin, oregano, salt and cayenne. Coat the chicken thighs, cover and marinate for 2 hours in the fridge.
- Prep the vegetables. Thinly slice the red cabbage and cut the red onion into half-moons. Dice the tomatoes, cut the lettuce into strips and slice the cornichons into rounds.
- Grill the chicken. Cook the drained chicken in a very hot pan or on the grill plate of the raclette machine, 5 to 6 minutes per side, until cooked through with no trace of pink.
- Slice it rotisserie-style. Let the meat rest for 5 minutes, then slice it into very thin strips. Return them to the very hot plate for 1 minute to crisp the edges.
- Warm the breads. Warm the pita breads for 30 seconds on each side in a pan or on the plate, then open them into pockets.
- Melt the raclette. Melt 2 to 3 slices of cheese per person in the raclette pans for 3 to 4 minutes, until bubbling and lightly golden.
- Assemble the döner. Fill each pita with vegetables, add the chicken, then scrape the melted raclette straight onto the meat. Finish with the cornichons and serve right away.
Chef’s tips
- Choose thighs over breast: they stay juicy even if they cook a minute too long.
- Marinate the day before if you can: the yogurt tenderizes the meat and the spices sink in better.
- Assemble in the right order: vegetables at the bottom, then meat, cheese last. The bread stays crisp longer.
- Don’t overdo the cheese: beyond three slices, the döner drips and eating turns into a balancing act.
Variations
- Beef version: replace the chicken with 700 g of thinly sliced grilling beef, marinated with the same mixture.
- Vegetarian version: use spice-roasted chickpeas or strips of grilled halloumi, with plain raclette.
- Plate version: serve the meat, vegetables and melted cheese over fries or roasted potatoes, no bread.
Which wine to serve?
The spices and cheese call for a supple, thirst-quenching white: a Chasselas or Fendant from Valais, served well chilled, is the ideal partner. As for reds, a light Gamay from Valais or Savoie goes very well with the beef version.
Frequently asked questions
How long should I marinate the chicken?
At least 2 hours, ideally overnight in the fridge. Beyond 24 hours, the lemon starts to make the texture mealy.
Can I cook the whole döner on the raclette machine?
Yes, if your machine has a grill plate: the chicken and breads heat up on it while the cheese melts in the pans.
What bread can I use instead of pita?
Turkish bread, a wheat flatbread or naan all work well. What matters is that it is piping hot and thick enough to hold the cheese.
🧀 The right grill: the 3-in-1 raclette and crepe maker (pans, grill and crepes), our comparison.
Read also: Raclette Döner: the fusion recipe from Zurich
