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.
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.