Chicken Dner Kebab Recipes
DONER KEBAB RECIPE
Recipe VIDEO above. A homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 23
Steps:
- Mix Marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
- Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
- Remove chicken from fridge. Divide the chicken into 2 piles.
- Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
- Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
- Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.
- Baste again with pan juices and stand for 5 minutes.
- Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.
Nutrition Facts : ServingSize 250 g, Calories 395 kcal
CHICKEN DONER KEBABS
Make and share this Chicken Doner Kebabs recipe from Food.com.
Provided by Jackson L.
Categories Chicken Thigh & Leg
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- On a cutting board, pound the chicken thighs flat and to 1/2" thickness.
- Put the chicken in a large mixing bowl.
- add the Olive Oil to the chicken and mix.
- Next sprinkle the Coriander, Cumin, Paprika, Cayanne, Onion Powder, Salt, Pepper and Oregano into the chicken.
- Add the six cloves of minced garlic.
- Mix the chicken and the seasoning together before adding the wet ingredients.
- Add the Lemon Juice, Yogurt and Tomato Paste.
- Mix the chicken until fully coated. Marinate for at least 1.5 Hours.
- Preheat the grill for 375-400 Degrees.
- Add the chicken and cook until the outside is charred and the inside temperature is at least 165 degrees.
- Slice the chicken and serve on a warm piece of Naan, Cucumbers, Lettuce, and a Yogurt Sauce.
- Yogurt Sauce: Mix 1 Cup of Plain Greek Yogurt. 2 Teaspoons of Cumin, Pinch of Salt and Pepper, 1 Garlic Clove Minced, and Juice from 1/2 a Lemon.
Nutrition Facts : Calories 267.2, Fat 12.2, SaturatedFat 2.2, Cholesterol 85.9, Sodium 1605.5, Carbohydrate 18.1, Fiber 4.4, Sugar 8.1, Protein 24.4
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CHICKEN DONER KEBAB - GRILLED
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- Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚F;
- Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well. Don’t worry about the amount of oil. Its purely there for marinating purposes and won’t all end up in the finished dish;
- Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste. I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do. Leave to marinade for at least a couple of hours, overnight is best;
- If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes. When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken. I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too. This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice and neat. If you’re not using a rotisserie, you’ll need 6 large metal skewers. Take 3 of the skewers and lay them side by side. Thread your chicken onto the skewers so that you have one central skewer and one either side. When all the meat is threaded on, insert the remaining skewers from the opposite end, securing everything together;
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