Doner (döner) kebab (DK) is a traditional fast food in Turkey and several countries in the world. In the present study, the changes in lipid fraction due to thermal treatment applied during chicken DK production were investigated. To determine the oxidation levels of the lipid fraction extracted from DK samples during cooking, color (L*, a*, b*, C*, h*), conjugated diene (CD), K₂₃₂, K₂₇₀, peroxide value (PV), thiobarbituric acid value (TBA), free fatty acids (FFAs) content and polymer triglyceride content were determined. In addition, free and ester-bound 3-monochloropropane-1,2-diol (3-MCPD) levels were determined. The maximum center and surface temperatures of DK during cooking were 10.6°C and 80.3°C, respectively. During cooking, L* values of DK samples were in­creased while a* values decreased. As the moisture content of DK samples decreased with cooking, the lipids amounts increased. The FFAs contents of the lipids extracted from the cooked DK samples were 1.33–2.06%; peroxide values 2.0–3.2 meq O2/kg; K₂₃₂ values 2.39–4.33; K₂₇₀ values 0.64–1.71; TBA values 0.74–2.24 mg MA/kg; and polymer triglyceride contents were 0.024–0.031 g/100 g. As the amount of ester 3-MCPD increased with the cooking process, free 3-MCPD levels decreased. Since the cooking was carried out at low temperatures, the amounts of free and ester-bound 3-MCPD and lipid oxidation products were low.