Easy The No#1 Chicken Doner Kebabs Recipe | Bitrecipes

The No#1 Chicken Doner Kebabs Recipe

  • on January 17, 2024
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Chicken Doner Kebabs Recipe

Easy Chicken Doner Kebabs Recipe

When the aromatic whispers of Doner kebabs dance in the air, what springs to your mind first? Is it the delectable savor of perfectly roasted meat or the enticing aroma of an exquisite blend of spices? Perhaps, it’s a unique sensory experience that captivates your senses.

For me, it’s undeniably the taste. Anyone who has savored the symphony of flavors in a well-crafted doner kebab understands precisely what I mean. And to those of you who are yet to embark on the delightful journey into the realm of doner kebabs, rest assured, that the revelation of their culinary magnificence awaits you.

The palate-pleasing allure of doner kebabs is a universal sentiment, a culinary secret that transcends taste buds and leaves an indelible mark on the memory of every discerning food enthusiast. So, brace yourselves for the impending revelation, as the world of chicken doner kebabs recipe unveils its tantalizing charm and exquisite flavors to both seasoned aficionados and eager newcomers alike.

This chicken doner kebabs recipe is going to blow your mind. I know that some of you think that it is impossible to get the kebab-shop taste at home. But you, my friend, are sorely mistaken. This recipe is going to show you the very best of doner kebabs. 

What is Chicken Doner Kebabs Recipe?

Doner kebabs are a Turkish dish. They have been around for decades.  The main ingredient in this dish is meat; we use chicken, but you can use any meat.

The meat is marinated and stacked on a slowly rotating rod. But we used skewers because they can fit in our ovens. Plus, they are easier to handle.

This recipe has a unique technique. It was new to me and a little challenging. But, after some minor Hiccups, I started enjoying the process. It was a piece of cake after that.

I loved learning about the Rotisserie (or as it is commonly known, Spit Roasting). I’ll tell you more about it later.

But first, we have to talk about the “Sandwiches”. The vegetables in the sandwiches bring out the best flavor of the meat. I like the sandwich form of the doner kebabs. However, you can also try out the kebab plates.

Here’s how you can make kebab plates at home.

Kebab Plates

For this, you are going to need some Mejadra (A middle Eastern dish made with rice and lentils), tomatoes, sliced red onions, shredded lettuce, tabbouleh, and a dollop of hummus. Serve these with the chicken. You can also serve some Lebanese bread (or flatbread) on the side if desired.

These accompaniments taste awesome with the chicken. You can add some more vegetables to these plates if you want. Though it tastes wonderful like it is. 

The Rotisserie

Now let’s get back to the interesting part of the recipe, the Rotisserie.  The rotisserie has been around for thousands of years. In ancient times,  people cooked meat on horizontal rotisseries.

The vertical rotisserie, on the other hand, isn’t that ancient. It was invented during the 19th century in the Ottoman Empire. It was widely popular and quickly spread throughout the empire.

Since then, it has influenced some of the most well-known cuisines. It inspired some of the most beloved dishes like the Greek Gyros, the  Arab Shawarma, Canadian Donair, and the Mexican Al Pastor.

Everything you cook in a rotisserie has a taste to it that is unique and unforgettable. That taste is what makes rotisserie so popular. That taste comes from the juices of the meat. Using those juices keeps the meat moist and enhances the taste as well.

Chicken Doner Kebabs Recipe

Chicken Doner Kebabs Recipe

When the aromatic whispers of Doner kebabs dance in the air, what springs to your mind first? Is it the delectable savor of perfectly roasted meat or the enticing aroma of an exquisite blend of spices? Perhaps, it's a unique sensory experience that captivates your senses.
Prep Time 20 minutes
Cook Time 55 minutes
Marinate Time 3 hours
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Turkish
Servings 4

Ingredients
  

  • 1 kg Chicken thighs, skinless and boneless
  • Olive oil (for drizzling)

MARINADE:

  • 1 cup plain yogurt (Greek)
  • 3 garlic cloves minced
  • 1 ½ teaspoons coriander powder
  • 2 teaspoons Cumin powder
  • 2 teaspoons Paprika
  • 1 teaspoons cayenne pepper, optional
  • 1 ½ teaspoons onion powder
  • ½ teaspoon black pepper
  • 2 ½ tablespoons tomato paste
  • 1 ½ teaspoons salt
  • 1 tablespoon Lemon juice
  • 2 tablespoons olive oil

FOR SERVING

  • Lebanese bread (flatbreads or pita bread)
  • warmed Finely sliced iceberg lettuce
  • Tomato slices
  • Hummus
  • Tabbouleh (optional)
  • Grated cheese
  • Chili Sauce

Instructions
 

  • Mix all the “Marinade” ingredients in a large bowl. Cut the chicken  thighs in halves and add these in the prepared marinade. Coat well,  cover the bowl and put it in the fridge. Let it marinate for 24 hours.
    Note: If you’re in a hurry, you can marinate it for 3 hours only.  Although, in this case you will have to add an extra ½ teaspoon of salt.
  • Step 2:
    Preheat your oven to 220 °C (430 °F). If you’re using a fan or convection  oven, preheat to 200 °C (390 °F).
    Prepare a pan and line it with foil. Remember to choose the right pan.  You should be able to easily prop the skewers in the pan so the chicken  is slightly elevated from the base.
  • Step 3:
    Now prepare the chicken for baking. Take it out of the fridge. Take a  piece of the chicken, fold it in half and push it on two skewers. Take  another piece and push it on the skewers. The chicken pieces should be  closely packed. Continue doing this until the skewers are almost filled  to the end. Then repeat with other skewers until there’s no chicken left.
  • Step 4:
    Support the skewers with the chicken on the baking pan. Drizzle some  oil on them. Bake until the chicken turns golden or for about 35  minutes.
    Note: Make sure the chicken isn’t touching the base of the pan. Also, if  you see some charred bits after baking, don’t worry that’s supposed to  happen.
  • Step 5:
    Use a spoon to pour the juices from the pan over the chicken. Then  turn them over and drizzle with oil. Bake for around 20 minutes. Pour  the pan’s juices over the chicken again and let it stand for 5 minutes.
  • Step 6:
    Now the chicken is ready to be carved. Stand the skewers up and slice  thin pieces of the meat. Now that the chicken is ready you can serve it,  as described below.
  • Step 7:
    Place a Lebanese bread (or pita bread or some other flatbread) on a  piece of foil. Spread hummus generously over the bread. Put shredded  lettuce, slices of tomato, Tabbouleh (optional), cheese and the  prepared chicken. Drizzle some chili sauce over that, if desired. Roll it  up tightly and enjoy.
Keyword Chicken Doner Kebabs Recipe

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I hope you enjoy making these amazing dishes just as I enjoy sharing them with you.

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