Tavuk Doner Chicken Doner Recipe Australianfoodcom

HOMEMADE CHICKEN DONER

HOMEMADE CHICKEN DONER image

Try this delicious traditional turkish food recipe homemade chicken doner

Provided by madekraft

Time 35m

Number Of Ingredients 12

Ingredients

400 gr. 14 oz. chicken breast
1/2 tbsp. tomato paste
1/2 tbsp. pepper paste
1 full tbsp. yogurt
4-5 tbsp. vegetable oil
2 tsp. garlic powder
2 tsp. thyme
1 tsp. red pepper flakes
1/2 tsp. ground red pepper
1/2 tsp. black pepper
1/2 tsp. ground cumin
Salt

Steps:

Take your chicken breast in a cutting board. First of all dice them and then cut very thin lines from your chicken.
Add 1/2 tbsp. tomato paste, 1/2 tbsp. pepper paste, 1 full tbsp. yogurt, 4-5 tbsp. vegetable oil, salt, 2 tsp. garlic powder in a large bowl and whisk until combined.
Add 2 tsp. thyme, 1 tsp. red pepper flakes, 1/2 tsp. ground red pepper, 1/2 tsp. ground red pepper, 1/2 tsp. black pepper, 1/2 tsp. ground cumin to the bowl and stir well.
Put your chicken breasts in the mixture, mix well until fully covered, put a stretch film on the bowl and let it rest about 2-3 hours in your fridge.
Heat your teflon or ceramic pan in a medium heat.
Cook your chicken doner until fully fried while stirring occasionally.

TAVUK DONER - CHICKEN DONER

Tavuk Doner - Chicken Doner image

This is not quite the chicken doner from the restaurants but it's quite easy to make and satisfy my cravings. You must use fresh chicken and not use chicken that has been previously frozen. You will need to prepare the chicken overnight and freeze. I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes. This recipe comes from www.turkishcookbook.com - For the Aussies ground chicken = minced chicken - Does not include overnight marinating time

Provided by Chef floWer

Categories Lunch/Snacks

Time 35m

Yield 2 Doner

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
salt and pepper, to seasoned chicken breast
175 g ground chicken
1 small onion, grated
1 teaspoon oregano
1 tablespoon extra virgin olive oil
salt
pepper
olive oil flavored cooking spray
1 cup yoghurt
1 small cucumber, discard the seeds with a teaspoon, grated and squeezed dry
1 tablespoon dill, chopped
1 garlic clove, smashed with salt
1 pinch sugar
salt
pepper

Steps:

Place baking paper over chicken breast and using a meat tenderiser, hammer the chicken gentle to make it slightly thinner. Make sure you don't tear it, but it will not matter if you do. Repeat this with the other chicken breast. Seasoned the two chicken breast with salt and pepper and set aside.
In a bowl add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast.
Cover in plastic wrap and leave in the freezer overnight.
The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred/slice chicken.
Spray small amount of olive oil spray in a warm non-stick pan and cook chicken on both sides until slightly brown (be careful not to over-fry).
To make the yoghurt sauce, mix all the sauce ingredients in a separate bowl.
Serve it like a burger using Turkish bread rolls or as a wrap with pita bread. With lettuce leaves, tomato slices, onion slices and top with a generous amount of yoghurt sauce.

Nutrition Facts : Calories 431.9, Fat 21, SaturatedFat 6.2, Cholesterol 165.8, Sodium 250.1, Carbohydrate 15.1, Fiber 1.5, Sugar 9.7, Protein 45.9

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