Chicken Doner

Chicken Doner recipe

The midnight kebab runs after the pub and is a must-do for every Aussie.

It’s usually when we reach the legal drinking age (*cough*, cough*, no mum! I have never drunk a drop of alcohol before*). The late-night outings with university friends, getting kicked out of the pubs when they close and being drawn to brightly lit kebab shops like moths.

They are huge in kebab shops – about the size of a boxing bag.

What meat is used for Doner ?

The chicken kebabs look like real meat, but the texture of the lamb and beef meats is uniform. This tells you that they are full of fillers that are not food!

As for seasonings, preservatives and additives …. Who knows? She says with a sway of her shoulders.

The biggest advantage of making your doner kebabs is their deliciousness.

You’ll know what you’re getting.

So. This tiny homemade doner is a big winner in this category – it’s made from real ingredients!

Marinate, thread on skewers and bake.

Marinate, thread on skewers and bake.

Then carve up that meat, just like at the kebab shop!

Well, a teeny version of it.(Remember, for today, the rule is that size doesn’t matter!)

What is the difference between chicken Doner Kebabs and Shawarmas?

Shawarma is prepared and used similarly to Doner Kebabs (cooked on a horizontal spit and shaved before being wrapped in flatbread), but the spice flavorings are different. Shawarma is Middle Eastern, whereas Doner Kebabs are Turkish.

Chicken Doner can be used for a variety of things.

Doner Kebab Rolls or Doner kebab plates are the two most common uses. The meat can also be used for Pide, Gozleme, and pizza!

For Doner Kebab Rolls: Lebanese flatbread is spread with HummusHummus, then topped off with Tabbouleh, shredded lettuce and tomato slices. An optional onion can be added. Finally, a large pile of kebabs is piled on top, drizzled with the sauce of your choice (I usually go with chili).

The bread is rolled up, then wrapped in foil and sometimes toasted before being placed into a paper bag (as shown below).

Kebab Plates offer a unique alternative to the usual. The variety of the plates is great. The plate comes with HummusHummus, Tabbouleh, tomato, lettuce, mejadra, and Middle Eastern Spiced Lentils rice that is so delicious, you can eat plain OR curried basmati rice and Lebanese bread (aka pita). This is the usual selection of Kebabs.

The meat is the same whether you make Doner Kebab plates or rolls. It’s full of flavor, juicy and caramelized on the edges. It’s just like the kebab shop.

Ingredients

• Chicken thighs, 1 kg (2 lb) – skinless and boneless
• Olive oil for drizzling

Marinade:

• One cup of plain yogurt, unsweetened. (I use Greek).
• 3 minced garlic cloves
• 1 1/2 tsp of coriander powder
• Cumin powder 2 tsp
• 2 tsp of paprika
• 1 tsp cayenne pepper, optional
• 1 1/2 tsp of onion powder
• Black pepper, 1/2 tsp
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp of salt
• Lemon juice, 1 tbsp
• 2 tbsp olive oil

Choose (which):

• Lebanese flatbreads/pita breads, heated
• Iceberg lettuce finely sliced
• Tomato slices
• Hummus or Note 2 for Simple Yoghurt sauce
• Tabbouleh (optional, Note 3)
• Red onion slices
• Cheese grated
• Chilli Sauce (I like Sriracha, but any will do)
• Mejadra for Kebab Plate

Instructions

1. Mix Marinade in a large mixing bowl. Add the chicken and coat it well.
2. Cover the ribs and marinate them in the refrigerator for 3 hours. 24 hours is best. Add 1/2 teaspoon of salt for only 3 hours.
3. Preheat oven to 220C (standard) or 200C (fan/convection).
4. Select a large pan to allow the skewers to stay upright on the walls of the pan (see the photos or video in the post) and for the chicken to be raised off the baseline with foil.
5. Remove the chicken from the fridge, and divide the chicken into two piles.
6. Fold one chicken piece in half, then thread it onto two skewers. (See video). Repeat the process and press the chicken tightly against each other then repeat the process with the other skewer.
7. Place the two skewers with oil on the corners of the pan surface.
8. The surface should be golden brown with some charred bits. ).
9. Pour the juices from the pan over the chicken. Turn the chicken, drizzle it with oil and then bake it for 20 minutes. (Or 25-30 minutes if your thighs are large). You can grill or broil the meat on high for a few more minutes to get more color. I do not.
10. Continue to baste with the pan juices, and let it stand for another 5 minutes.
11. Slice the meat thinly and place on the skewers, so use for Doner Kebabs and Kebab Plates.

Doner Kebabs:

1. Spread a generous amount of Hummus (or yogurt – Note 2) on the foil, then spread a generous amount of Hummus or yogurt (Note 2). Tabbouleh, shredded lettuce and tomato slices are a must for a truly authentic experience. Note 3: cheese (I always go for this) and chicken. If desired, drizzle with chili sauce (I like Sriracha because it is perfect).
2. Wrap tightly in foil. Enjoy your food and enjoy yourself!

Kebab Plates:

1. Serve the chicken with Mejadra, shredded lettuce and tomatoes, then add Tabbouleh or HummusHummus. Serve flatbread or Lebanese bread as an option.