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
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
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.
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
HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.
Provided by Nagi
Number Of Ingredients 19
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!
Nutrition Facts : Calories 413 kcal, Carbohydrate 3 g, Protein 32 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 110 mg, Sodium 1386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BERLIN DONER KABABS (BERLINER DöNER AUS KREUZBERG)
Much like America has adopted the Mexican Taco, Germany has adopted Turkey's Döner Kebab and made it its own! German Döner contain a shredded meat mixture with sauce and chopped veggies, wrapped in a warm pita. The Döner is Germany's multicultural portable food trend. Like the taco, once you eat it, it will have you captivated by its delicious flavor!
Provided by Claire
Number Of Ingredients 14
Steps:
- Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers
- Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush onto the skewered meat, coating all sides.
- Place the skewers on a grid on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times.
- In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside.
- Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes.
- Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finely. Peel and halve the onion, and cut into very thin strips.
- Arrange the prepared ingredients on a serving platter.
- During the meat's last 5 to 8 minutes under the grill, warm the flatbread on the oven floor.
- Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top. Doner-kebabs can also be served on plates, with rice and a salad.
More about "what is doner kebab recipes"
CHICKEN DONER KEBAB - GRILLED
From betterbegrilled.com
Servings 6
- 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;
HOW TO MAKE DONER KEBAB: LAMB DONER KEBAB RECIPE - 2021 ...
From masterclass.com
2.7/5 (57)Category EntreeCuisine TurkishTotal Time 13 hrs
- 1. Make the marinade. In a large bowl, combine spices with salt, lemon juice, yogurt, and olive oil.
- 2. Score the lamb shoulder's fat in a crosshatch pattern, being careful not to pierce through the flesh. Transfer the lamb shoulder to a roasting dish and rub all over with the marinade. Cover tightly with aluminum foil and refrigerate overnight.
- 3. The next day, let the lamb rest at room temperature, still tightly covered in foil, an hour before cooking. Preheat the oven to 325 degrees Fahrenheit. Roast, covered, until very tender, about 4 hours and 30 minutes. After the first 30 minutes of cooking, add 1 cup hot water to the roasting pan. Baste with water every 90 minutes, securing the foil after each baste.
- 4. When lamb is tender, remove from the oven and let rest, uncovered, while you preheat the broiler. Return lamb to the oven, uncovered, and broil until crispy, about 5 minutes. Let rest about 20 minutes, then slice thinly and serve with flatbread or rice, salad, and sauces.
KEBAB - WIKIPEDIA
From en.wikipedia.org
Main ingredients MeatCourse Main coursePlace of origin Middle EastServing temperature Hot
DONER KEBAB - WIKIPEDIA
From en.wikipedia.org
Main ingredients Lamb, beef, chicken, or (rarely) porkRegion or state Anatolia, (in present-day Turkey) Place of origin Ottoman EmpireServing temperature Hot
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- Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice.
- Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape.
- Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight. You can remove it from the freezer when you are ready to cook.
HOMEMADE TURKISH DONER KEBAB MEAT RECIPE EASY - GIVE RECIPE
From giverecipe.com
Reviews 4Calories 420 per servingCategory Dinner
- Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice.
- Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape.
- Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight.
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