Tavukdonerchickendoner Recipes

TAVUK DONER - CHICKEN DONER

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.

PERFECT TACO SEASONING

Steps:

• Combine together in a container with a tight fitting lid.
• Use 3 to 4 Tablespoons of mix and 1/4 cup of water per pound of meat.

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.

TAVUK DONER - CHICKEN DONER RECIPE - AUSTRALIAN.FOOD.COM

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.

TACO DINNER

Steps:

• Brown ground beef in large nonstick skillet; drain fat.*
• Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
• Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.