DONER KEBAB
Doner Kebabs are a Turkish kebab recipe that's healthy, juicy and bursting with exotic flavors from an easy marinade layered with hand-picked seasonings. Doner kebabs are usually cooked on a rotating spit but I've included how to grill or bake the chicken kebabs on skewers to achieve the same irresistible juicy caramelized edges. My step-by-step tutorial and video (below) show you exactly how to make this doner kebab recipe and how to turn the chicken into wraps or bowls - all complete with dynamic garlic yogurt sauce. This doner kebab recipe is excellent for meal prep, make ahead lunch/dinners, entertaining and leftovers - all instructions included.
Provided by Jen
Categories Main Dish
Time 50m
Number Of Ingredients 25
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.
AUTHENTIC TURKISH DONER KEBAB
A very popular take-out especially after a night out at the pub. This favorite is so, so tasty--I'm sure once you try it, you'll certainly want to make more! Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in advance, slice and freeze.
Provided by wakeylass
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 1.5 g, Cholesterol 94.8 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 370.3 mg, Sugar 0.2 g
DONAR KEBAB SAUCES (WHITE AND RED)
I came up with these quick sauces to top off Donar Kebabs (gyros), similar to what you get in Europe. There's a white sauce similar to an aioli and a red chili sauce similar to harissa, but these use shortcuts to cut down on prep time since you're also cooking up the donar kebabs. I make these to go with my recipe Recipe #292013 .
Provided by C. Taylor
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For the white sauce, mix all the ingredients till well combined in a small bowl.
- For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
- Drizzle over the donar kebab or gyro.
BEST HOMEMADE DONER KEBAB WITH CHICKEN (TAVUK DöNER)
It's easier than you think to make delicious, meltingly tender chicken döner kebab at home! This recipe gives you the option to cook the doner kebabs on the grill or in the oven. I like using metal skewers here, but you can use bamboo skewers for the grill (be sure to soak them in water for an hour before using). The secret to juicy, flavor chicken doner is in the yogurt marinade, loaded with garlic, citrus, and a few spices. If you have time, let the chicken sit in the marinade for 3 hours up to overnight. But even 30 minutes at room temperature will make a big difference in the flavor of your Turkish kebabs! Cook them on the grill or in the oven - I share tips for both methods!
Provided by Suzy Karadsheh
Categories Entree
Time 40m
Number Of Ingredients 19
Steps:
- Make the marinade: In a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. Mix well to combine.
- Season the chicken: Pat the chicken dry and season well with kosher salt and black pepper on each side.
- Marinate: Add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. If you have the time, I highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. Otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven). (You'll get better results of you let the chicken marinate longer).
- Skewer the chicken: Divide the chicken thighs into two piles. Using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. (It helps to prop the skewers on the edges of a pan or a bowl. And if your chicken thighs are too large, you can fold them each in half and thread them through). Repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.
- To cook on the grill: Heat the grill to 400 degrees F (for my grill, this would me medium-high heat). Arrange the kebabs on grates and close the grill. Cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle (a total of 20 to 30 minutes, depending on the size of the chicken thighs).
- To cook in the oven: Heat the oven to 400 degrees F. Using a large pan with edges or walls, arrange the kebabs on top of the pan such that the metal skewers are resting on the edges (or walls of the pan) with some room between the chicken and the bottom of the pan. Put the pan on the middle rack of your heated oven. Roast for about 30 to 35 minutes until the surface is golden brown and charred in some parts. Remove the pan from the oven and carefully turn the skewers over, brush the top of chicken with the pan juices and return the pan to the oven for another 20 minutes (longer if you have larger pieces). You'll cook the kebabs in the oven for anywhere between 50 minutes to 1 hour or until the chicken is cooked through and no longer pink in the middle.
- Rest: Remove the chicken off the heat and allow it to rest for 5 to 10 minutes.
- Carve or shave the chicken off the skewers: Prop the skewers upright on a slight angle. Using a sharp knife (held in your dominant hand), slice the meat thinly from top to bottom or however you're able to do it safely.
- Serve in pita wraps or plates. For more traditional doner kebabs, use a loaf of pita bread to wrap some of the chicken in, adding your sauce and sliced vegetables (or one of the salads listed above). Alternatively, you can serve kebab plates by arranging the chicken next to (or over) a bed of Middle Eastern rice with your salad and sauce to the side.
Nutrition Facts : Calories 241.1 kcal, Carbohydrate 7.3 g, Protein 34.6 g, Fat 8.1 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 163.6 mg, Sodium 332.1 mg, Fiber 1.9 g, Sugar 2.9 g, UnsaturatedFat 4.3 g, ServingSize 1 serving
NO-COOK KEBAB SHOP CHILLI SAUCE
Make a quick and easy chilli sauce to accompany our doner kebab recipe for a takeaway classic at home. It's packed with chillies, tomatoes, onion and garlic
Provided by Barney Desmazery
Categories Condiment
Time 10m
Yield Makes 500ml
Number Of Ingredients 7
Steps:
- Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA
In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.
Provided by Del
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 9h50m
Yield 6
Number Of Ingredients 12
Steps:
- In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
- Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
- Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
- To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g
DONER KEBAB
Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
- Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
- Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
- Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
Nutrition Facts : Calories 222 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.32 milligram of sodium
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