Doner Kebab Turkish Style Kebab Wrap Recipes

DONER KEBAB

Steps:

• Whisk all of the marinade ingredients together in a large bowl. Add chicken halves and stir to thoroughly coat. Cover and refrigerate 8-24 hours.
• Whisk the Garlic Yogurt Sauce ingredient together in a medium bowl. Chill until ready to serve. The sauce can be made at the time you start marinating the chicken or aim for at least an hour before cooking the chicken.
• Using 2 skewers for each kebab, thread one side of the thigh onto each skewer and then the other side; slide the skewered chicken down to the end (see photos in post or video). Repeat with half the chicken, pushing the chicken against each other. Repeat to make a second kabob with the remaining chicken.
• Preheat grill to medium-high heat. Clean grates and generously grease with oil.
• Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over and grill the other side an addition 4-5 minutes.
• Next, flip chicken over, COVER and reduce heat so it maintains 400 degrees F with the lid closed. Continue to cook, approximately 5-10 additional minutes per side turning once, until chicken reaches 165 degrees F. Remove from grill and let rest 5 minutes before carving.
• Meanwhile, add flatbread to the grill to warm up.
• Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (see photos in post or video).
• Bake at 400 degrees F for 30 minutes, then flip kebabs over. Spoon the pan juices over the chicken and bake an addition 15- 20 minutes or until chicken reaches 165 degrees F. Optional: Without moving the pan, turn oven to broil and broil for 3-5 minutes per side for more yummy crispy bits. Baste again with pan juices. Let rest 5-10 minutes before carving.
• Meanwhile, wrap the desired amount of flatbread in foil and place in the oven. Heat for 8-10 minutes or until warm and pliable. Remove from the oven using oven mitts.
• Stand the skewers upright on a cutting board and thinly slice chicken off.
• Spread a generous amount of hummus over warmed flatbread. Top with shredded lettuce, tomatoes, cucumber, red onion, chicken, and garlic yogurt sauce. Drizzle with sriracha if you like some heat - careful, a little goes a long way.
• Serve chicken on a plate with desired accompaniments such as warmed flatbread, curried rice (see notes), shredded lettuce, tomatoes, cucumber, red onion, and sides of garlic yogurt sauce, sriracha and hummus.

DONER KEBAB

Steps:

• Take 2lbs Ground Beef
• Blend one onion and strain its water. Add onion water to beef.
• Add spices, herbs, yogurt and milk.
• Mix well and wrap it in a roll
• Leave it in refrigerator for 1 day and 2 days in freezer
• Take it out from the freezer
• Cut into thin slices and fry
• For tzatziki sauce mix yogurt, grated cucumber, sesame oil, lemon juice, salt and pepper.
• For green salad add onion, tomatoes, lettuce, spring mix and season it with salt, pepper and lime.
• Take pita bread or homemade naan bread. Slit in half
• Layer Doner Kebab, tzatziki sauce, salad and enjoy

AUTHENTIC TURKISH DONER KEBAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
• Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
• Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
• Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

DONER KEBAB RECIPE

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.

HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!

Steps:

• Mix beef or lamb with all the Spices - mix well using your hands.
• Cover and refrigerate 2 hours minimum, or up to 24 hours.
• Preheat oven to 170°C/ 325°F (150°C fan).
• Line baking pan with foil.
• Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
• Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
• Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
• Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
• Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
• Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
• Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
• Thread skewers through the log.
• Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
• Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
• Remove foil from log but leave skewers in place.
• Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
• Bake for 10 to 15 minutes, rotating once, until browned all over.
• Remove skewers then stand the meat upright.
• Shave meat thinly - carve as much as you intend to use.
• Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
• Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
• Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

DONER KEBAB (TURKISH-STYLE KEBAB) WRAP

Steps:

• Mix tomato paste with 1 cup sour cream; 1/4 cup dressing; and 1-1/2 tsp. each garlic powder, coriander and cumin until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each thigh with sour cream mixture. Refrigerate 3 hours to marinate.
• Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Place 2 large skewers, parallel to each other and 1-1/2 inches apart, on prepared baking sheet. Repeat with 2 additional skewers.
• Remove chicken from marinade; discard marinade. Fold chicken thighs in half, then thread evenly onto skewers, tightly threading half the thighs onto each set of parallel skewers.
• Drizzle with 2 Tbsp. of the remaining dressing.
• Bake 30 to 35 min. or until chicken is done (165°F). Remove chicken from oven. Heat broiler.
• Broil chicken, 4 inches from heat, 5 min. on each side or until golden brown on both sides. Meanwhile, mix remaining sour cream, dressing and seasonings until blended. Reserve for later use.
• Stand 1 kebab on work surface, then use sharp knife to cut chicken vertically, from top to bottom, into thin strips.
• Stack pita breads on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec.
• Spread pita breads with hummus; top with lettuce, tomatoes, cheese and chicken. Drizzle with reserved sour cream mixture; roll up.

HOMEMADE DONER KEBAB

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
• Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
• You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
• To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
• Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
• Serve and enjoy.

MOROCCAN CHICKEN OR TURKEY KEBABS (BROCHETTES) RECIPE

Steps:

• Gather the ingredients.
• Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
• To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
• Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
• Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.