Chicken Döner Kebab

Recipe by realbirdlady

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Chicken Döner Kebab

SERVES:

Ingredients Nutrition

1 ⁄₃ cup olive oil
2 teaspoons dried oregano
1 teaspoon sweet paprika
black pepper
2 garlic cloves, crushed
1 lemon, juice of
1 teaspoon salt
2 lbs chicken thighs
1 ⁄₂ cup hummus
1 ⁄₂ cup yogurt
lettuce, shredded
tomatoes
cucumber

Directions

Preheat barbecue or oven to 350°F.
Combine oil, spices, garlic, and lemon juice in a large bowl.
Add chicken and thoroughly coat in marinade.
Cook chicken about 1 hour, basting occasionally with remaining marinade, until browned and cooked through.
Combine yogurt and hummus in a medium bowl,.
Thinly slice chicken from the bone.
Serve with shredded lettuce, tomato, cucumber and yogurt-hummus mixture, in pita bread or tortillas.

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Nutrition Info

Serving Size: 1 (366 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 716.4 Calories from Fat 510 71% Total Fat 56.7 g 87% Saturated Fat 13.3 g 66% Cholesterol 195 mg 65% Sodium 886.1 mg 36% Total Carbohydrate 7.8 g 2% Dietary Fiber 2.3 g 9% Sugars 1.8 g 7% Protein 43 g 86%

Chicken Döner Kebab

The döner kebab is such an iconic Turkish street snack, but in fact it was invented in Berlin! It really was! Mehmet Aygün, who had just moved to Germany, created the döner kebab in 1971 – wrapping the kebab meat in a pitta instead of serving it with rice. Unfortunately, the ‘king of kebab’ is no longer with us but his Berlin restaurant chain Hasir is still serving the tastiest döners in town! In Istanbul, the best döner kebab can be found right next to the Grand Bazaar, at Dönerci Şahin Usta. I’m using chicken meat instead of the traditional lamb or veal and am roasting it in the oven.

You can watch me make this chicken döner kebab in my second Istanbul episode.

Chicken Döner Kebab

For the marinade:

1 garlic clove, crushed

2 tbsp olive oil

½ tsp dried chilli flakes

½ tsp coriander seeds, crushed

1 tsp dried oregano

juice and zest of ½ lemon

6 chicken thighs, deboned

For the dill mayonnaise:

4 ½ tbsp Greek yoghurt

3 tbsp mayonnaise

a few iceberg lettuce leaves, chopped

1 small red onion, sliced

2 tomatoes, sliced

Prep 1h – Overnight marinating + 15’ resting – Serves 4 – Easy

Start marinating the meat the night before. Mix all the marinade ingredients in a bowl, add the deboned chicken thighs and rub the marinade into the meat, making sure it is evenly coated. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight.

The next day, preheat the oven to 200°C. Thread the chicken thighs onto two metal skewers, so that the two skewers go through each piece of meat and hold it firmly in place. Push down the chicken thighs against each other so they’re tightly packed.

Place the meat kebab onto a wire rack over a roasting tin. This allows the meat to dry-roast and the roasting tin below catches the juices. Cook for 45 minutes, turning the kebab over halfway through.

Meanwhile, prepare the mayonnaise by mixing all the ingredients together in a bowl. Refrigerate until needed.

Once the meat is cooked, take out of the oven and cover with tin foil. Leave to rest for 15 minutes before slicing.

Meanwhile, slice each pitta in half and microwave for 30 seconds. Open the pitta pockets and stuff them with a bit of chopped salad, tomato and onion.

Slice strips off the chicken kebab and stuff into the pittas. Drizzle with the dill mayonnaise.

• If you can’t find deboned chicken thighs at the supermarket, you can ask your butcher to debone them for you.

• You can prepare the meat on a barbecue using indirect heat: light the barbecue and let the flames die down. Once the charcoal turn ashen, push them to one side of the barbecue. Place the chicken kebab onto the side of the barbecue with no charcoal underneath it and grill for 45 minutes, turning regularly. To check whether the meat is done, pull two chicken pieces from the centre apart and take a peek inside.

This is important.

musings on the intersections of the world

Homemade Döner Kebab

Earlier this summer I vacationed in Germany and Switzerland. This was my third time in Germany, and my absolute favorite thing to eat there is Döner Kebab — a Turkish-German fast food that is flat bread, shaved lamb/turkey/chicken from a vertical spit, lettuce, tomato, onion, sometimes red or white cabbage, and a white sauce, and sometimes with a spicy red sauce or just red pepper flakes on top.

It. Is. Delicious. And you can pretend it’s healthy, since there are vegetables in it and the meat is cooking vertically, so much of the fat roasts out. I set out today to make my own version. I had to collect recipes from all over the place, so none of these recipes are mine (but I have linked to their sources).

First, I made the bread. There are two kinds of Döner, a Döner sandwich on a flatbread, and Dürum Döner, which looks more like a burrito. I wanted to eat the flatbread, and rather than try to find it, I decided to make my own…

Döner Kebab Bread

Ingredients

2 t (1 packet) dried yeast

1 C lukewarm water

3 C all purpose flour

2 T plain yogurt

Extra flour, to dust

Extra olive oil, to grease

1 egg, lightly whisked

2 tsp sesame seeds

Combine yeast, sugar and 2 T of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm place for 10 minutes or until frothy.
In a large bowl, sift flour and salt together. If you don’t have a flour sifter, you can just whisk them together.
Make a well in the center of the flour and salt, and add the rest of the water, the oil, the yogurt, and the yeast mixture that you set aside.
Stir together with a wooden spoon until combined, then use your hands to bring the dough together in the bowl.
Put the dough on a lightly floured surface and knead it for 10 minutes or until smooth and elastic.
Lightly grease the inside of a large bowl with oil, then place the dough in the bowl and turn it to coat it with oil. Cover with a towel or plastic wrap, and set aside in a warm place for 2 hours (or until dough has doubled in size).

Two hours later…

The dough has risen!

Preheat oven to 425°F.
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size.
Divide the dough into 2 equal portions, and shape each portion into 7 inch by 12 inch rectangle.
Place on 2 non-stick baking trays (or 2 cookie sheets that have been sprayed with cooking spray) and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds.
Loosely cover the dough with plastic wrap and place in a warm place to rest for 20 minutes or until dough has risen half an inch or an inch.

Shape the dough into rectangles (or as close as you can get…), then cover with plastic wrap and let rise a bit longer…

My fully baked loaves! This was also my first time baking bread from scratch and it was super easy.

So, there’s your bread! You have a nice 2 hour break in the middle of that preparation that is perfect to get the vegetables and the meat ready.

The vegetables…

Shred the lettuce. I got a head of iceberg lettuce and chopped it myself, but they also sell it pre-chopped.
Slice the tomatoes. I also de-seeded them because tomato seeds are gross.
Slice the onions. I try to slice them as small as possible because they can taste quite bitter.

Lettuce, onion, and tomato!

You can also prep the vegetables beforehand. I shredded the cabbage and lettuce the day before to save time.

Next, prepare the meat. I bought 1 lb of ground lamb at the store, but will probably mix it with turkey next time — the smell and taste of the lamb was very overpowering.

The same forum thread with the bread recipe also had a meat recipe, so I used that.

Döner Kebab meat

Ingredients:

1 lb ground lamb (or equal parts ground lamb and ground turkey)

3/4 t ground black pepper

1 1/2 t ground oregano

3/4 t italian seasoning

3/4 t garlic powder

3/4 t onion powder

3/4 t dried mustard

1/2 t cayenne (if you don’t like spicy food, you can put in less)

Mix together all spices, then add to meat. I kneaded it like meatloaf, ensuring that all the spices were evenly distributed throughout. If you have a mixer, the recipe recommends that you “put all ingredients into a mixer with a dough hook and mix for 30 minutes.” The key is to get as much air as possible out of the meat.
Then, make a tightly packed loaf and put it in a greased loaf pan. If you have an insert that allows it to sit above base (so it doesn’t sit in its own grease), use it.

After mixing the lamb and spices, put the meat in a loaf pan.

Ready to broil the lamb!

So, there is meat, there is bread, there are vegetables, now you just need sauce!

My sauce did not work out the way I wanted it to. I made a tzatziki-like sauce, following this recipe and using half sour cream and half yogurt (I used Kroger brand plain greek yogurt). It was terrible, because it was far too sweet. I remade it with less dill and only sour cream, so I’ll be trying that next.

Mixing the tzatziki sauce! Clearly I went overboard with the dill.

Tzatziki sauce

8 ounces (1 C) sour cream

1 T lemon juice

1/2 t ground black pepper

1 T chopped fresh dill

1 clove garlic, crushed (I used 1/2 t minced garlic from a jar)

There were also recipes for yogurt garlic sauces, which was the same except without the dill, pepper, olive oil, and using yogurt instead of sour cream. I wouldn’t recommend doing this in the U.S. unless you’ve made your own yogurt or can find sour enough yogurt, because American yogurt is so sweet. I also liked that sour cream has a much lower sugar (aka lactose) content.

Bread sliced, toasted, and all ingredients standing by ready to fill.

It looks so authentic!

So it was a success, sauce aside. I’ll be trying various sauce combinations over the next few days as I finish up my leftovers!

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That looks so delicious!

Oh my goodness, this looks incredible!

Did you ever find a sauce that worked better? We lived in Germany for a few years and doner is one of the things we miss most and have not been able to find where we live! Looking forward to trying your recipes!

Sadly no 😦 I think if you can find (or make) unsweetened yogurt, you will probably have much more success with the sauce than I. Most recipes seems to call for roughly the same things–some with the dill omitted and with more garlic. If you try it, let me know how the sauce works out for you (whether you use this one or another one!)

I lived in Germany for a few years and we had Durum’s yesterday for the superbowl. I did not make the sauce but it was SPOT on. It involves traditional greek yogurt, cucumber, a little olive oil, salt, pepper, and dill I believe. Sorry I don’t have the measurements but you can play around with that combo! Cucumbers are KEY! 🙂

I’ll have to try that!! Mission 1, find traditional greek yogurt, and mission 2, cucumber! Thanks for passing the word along!

I thought in Germany it was Gyros? Not Donner? well it was not when i was there in 1990?

When I was there in 2007 (and each visit since) it’s been called Döner Kebab. Wikipedia doesn’t say when that started to happen though…https://en.wikipedia.org/wiki/Doner_kebab#Germany

I was in Germany in 2000 and 2010. Both times the locals referred to it as “dönner.” This was in the Frankfurt region, so the name difference may be regional.

For what it’s worth, “gyro” tends to be made by the Greeks, “dönner” by the Turkish.

I’ve found that adding sriracha, salt and garlic to taste in sour cream makes a pretty descent substitute sauce. Say, two cloves to 3 dl sour cream, and maybe half a teaspoon sriracha if you don’t want it to be too spicy. Just remember that the garlic flavour takes a little time to develop when added to a cold sauce, so you should make it at least half an hour before you want to use it.

When it comes to the yoghurt, if you’re making tzatsiki, you need to get greek yoghurt, not regular yoghurt.

Bread recipe does not work. Ratios are way off.

I’m sorry to hear the bread didn’t work out for you. It isn’t my recipe, and it worked great for me, so maybe it’s worth giving it another shot or clicking through to the original recipe to see what others had to say about it.

Hey i just tried the recipe i just came back from my first trip to Germany luckily i am going back in the fall but i felt like the vegetable mix was missing something but im not sure what. I tasted as if something was missing if you have any recommendations for stuff I could add to give it a bit more pizzazz i was thinking sauerkraut but I dont know

Adding some cucumber could do the trick, or adding in some red pepper flakes or garlic powder could never hurt! I’ve found the vegetable mix varies depending on the shop or the area of the country. I don’t think I’ve ever seen sauerkraut on a Döner Kebab!

We live on the border with Germany and therefore we eat these quite often. I have made them myself but I definitely miss the cabbage they use in the shop. I don’t think it’s ‘sauerkraut’, but more a pickled cabbage, ‘eingelegter kohl’, does anyone know where to buy this, is the pickled cabbage only available at turkish shops? The pickled cabbage also tends to be added to bread rolls, paninis etc in bakeries and shops in Germany and i find it just adds that extra flavour to the meal.

Probably cucumber, possibly grated carrot, also maybe lemon juice.

With regards to sauce . . .

Red Kebab Sauce

6 tbs Heinz tomato ketchup

1 tsp mint sauce

chilli powder to taste

Put everything into a bowl except the chilli powder.

Add chilli powder bit by bit and stir in mixing well, until the desired heat level is obtained.

Add a little more water until the sauce reaches the desired consistency.

White Kebab Sauce (this is the lamb kebab/chicken pakora type sauce)

1 tbs natural yoghurt

1 tsp olive oil

1 tsp garlic powder

pinch of dried parsley or dried mixed herbs

In a bowl or serving dish mix thoroughly all the ingredients except the water.

Add the water and again mix thoroughly.

Chill for 1 – 2 hours before serving

Made the bread recently and again today it turned out great last time though word of advise: make sure you cover it VERY LOOSELY with cling film as the egg mixture with the raw dough can be rather sticky.

As the white sauce goes i stick with traditional Tzaziki which is sour cream + youghurt, some olive oil, plenty of garlic, finely grated cucumber and salt n pepper to taste.

Im still trying things out but i dont like the mince meat variety as it reminds me too mich of UK doenner which is pakistani really and too much lamb.

I had good results woth a mixture of coriander, italian seasoning (oregano, basil, thyme), cayenne pepper, lots of salt, lemon juice, garlic, onion, and oliveoil all blended for about 2min and mixed into a blend of 1:1:1 chicken breast, top sirloin or flank steak and veal all very thinly sliced.

You can either broil it directly or put it all on a spit for added authenticity 😉

I need to try the red sauce ( not sure i like ketchup in it but i can see how it comes close)

Definitely no Sauerkraut!

Its too tangy for it and lacks the sweetness red cabage and coleslaw bring.

Cucumber, onion, slaw and red cabage with a mix of oliveoil, lemon juice, honey and salt&peper should come quite close. Throw in some tomatoes if you like.

That was addressed to Bret about the ‘something missing’ btw, just to clarify.

Here in Dundee, Scotland we have a thriving Turkish community. Izeki Agakan restaurant in Perth Road do the best Donner in Scotland. It’s not the usual generic stuff but butcher made.

True Turkish donner has quite a high content of onion, not chopped or grated by the way but juiced. The juice is then rendered down to a syrup consistency and added to the ground, seasoned meat. The ground meat is held together on a vertical rotating skewer with layers of thin sliced lamb meat and silverskin. This is the transparent membrane covering the muscle. The whole thing is kept frozen so it can be cooked on the outside while remaining frozen on the inside. At the end of the shift it goes back into the freezer if there is enough left. Questionable I know but personally I’ve never had a sore tummy or any issues in the 30 years I’ve been eating them.

The white sauce, or garlic sauce is made with equal parts mayo, single cream and yoghurt. Then add garlic and finely chopped parsley to taste.

Goban salad is cubed white and red onion, tomato, capsicum, and cucumber with olive oil, salt, pepper, lemon juice and parsley.

I lived I Turkey for 10 years, from 64-71 then again from 78-80. Turkish food made such an impact on me that I Bacame a chef. I just moved to SLC Utah and will be buying a food truck and selling Authentic Turkish Doner. The facts mentioned here about spices and fillers like onion juice is the authentic way to make doner. When making Lamb doner sometimes fatty pieces of. Beef and lean lamb are ground and put inbetween the layers to keep the doner moist. At the top of the skewer they usually put a ball of lamb fat that is taken from the backside of the Lamb around the tail section. When cooking this melts and runs down the sides of the Doner making the meat crispy on one side. The top usually has a tomato or something like that on top for looks I guess . My truck will be on the road by summer it’s called the Whirling Dervish Kebabary, I will be featuring a Doner made from live Maine lobster tail, served on a flat bread over crisp cabbage and a garlic yogurt aoili over the top this is a traditional sauce called çaçik in Turkey. I will also be selling lamb and beef doner as well. Hope to see you there.

Best of luck with the food truck Izmir I hope you have many years of serving up good food and making lots of $$$$. Other kebab items worth googling are Shawarma, Joojeh, Koubideh, Adana and Halep. Halep is a particular favourite of mine, it consists of layered fried onions, chopped toasted pide bread with a layer of donner meat or chicken on top, You then pour a generous amount of hot chilli sauce and melted butter. Serve with Goban salad and toasted pide bread. Soggy pide bread mmmmmmmm

Nice wish I was in Scotland, land of my ancestors, I would be eating there almost everyday!

Just because you can eat Doner Kebab in Germany does not make it any more Turkish/German, than the fact that you can eat it in Britain makes it Turkish/British. It’s Turkish brought to many countries by immigrants and it’s also a firm favourite in Britain, where we, like Germany, have had kebabs for many, many years.

Thank you for letting me know that it isn’t only in Germany. I’d only ever encountered it in Germany. Glad to know it is elsewhere too.

How many people could be served with this recipe?

Probably about 4 – it depends on how much meat you make, and the bread recipe made 2 pitas if I recall correctly.

Can you please confirm the ingredients once again ?

And flour and water is 3 and 1 standard baking cup size?

The ingredients are whatever they are in the recipe I found — It’s not my recipe so I’m not positive of the measurements. I didn’t make any changes to the linked recipe though, so it should work!

You said Kroger; their creamy cucumber salad dressing, mixed with your favorite hot-sauce, my wife says is as close as she’s gotten to what she tasted in Germany.

is the seasoning for the meat teaspoon or tablespoon? i thought it was teaspoon because tablespoon seemed too much but the last seasoning, you had tsp which makes me think that the rest is tablespoon. i’m making it right now for my son who had it in europe and really liked it. any quick response would be greatly appreciated.

Hi Terri — sorry I didn’t see this until now! It is teaspoon all the way through, sorry for the confusion! I just edited the recipe so that all the teaspoon measurements are identically described. Good luck!

The United States is so behind when it comes to Doner Kebab! In Salt Lake they eat Gyros which I find not even close to the doner I grew up with, but its something similar.

Sarah, you have to find plain yogurt, actual plain yogurt. It isn’t sweet. I cringe to think you may have made a sauce with sweetened, possibly also with vanilla, yogurt. And of course, we have Greek yogurt here in the US too.

Yes, I found plain greek yogurt but it wasn’t sour enough. It definitely wasn’t vanilla yogurt, and it definitely wasn’t Yoplait or something similar. That’s part of why I halved it with sour cream, but I think it might’ve been better had I just made my own.

Gyros is a Greek kebab usually there are also chips in the pitta bread as well. Donor is a Turkish kebab that is sold in bread similar to tortillas in turkey but is served in pitta bread outside. Also although in Britain we usually use lamb, in Turkey it is normally either beef or chicken. The guy that is largely accredited with the invention of the kebab died about 3 years ago.

The kebab is served with different sauces depending on where you go. Tzaziki is a Greek sauce and is usually served with a gyros in the UK we serve it with garlic mayo or chilli sauce or a mixture of both.

I used to live in germant, so I was dying to make this. The entire recipe works beautifully but there is too much salt in the meat and sauce. Next time I will cut the amounts in half.

I often use Labneh in place of Greek Yogurt in Tzatziki recipies and have been very pleased with the results

I made this and it was amazing. thank you for sharing. I am definitely saving!

Hi, I tried this recipe, but the dough was extremely sticky when kneading, i had to add almost a cup extra of flour before it wasn’t sticky anymore (i kneaded for well over 20 minutes by hand before deciding to add more flour)

Is that supposed to happen?

Zikri, I remember the dough being fairly sticky at first but I think that’s expected based on the type of dough that it is. It got less sticky after resting.

Home Made Doner Kebab Recipe

Home Made Doner Kebab

8 minutes to make
Serves 8

Doner kebab (Turkish döner kebap, literally "turning roast"), is a nomadic dish originating from the Turkish / Arabian area. The doner was originally prepared for ease of transport and cured for long life. It is associated as a Turkish dish made of meat cooked on a vertical spit and sliced off to order. Read more The meat may be lamb, mutton, beef, or chicken. Alternative names include kebap, donair, döner, donnar, doner or donner. Doner kebab is the origin of other similar Mediterranean and Middle Eastern dishes such as the Arabian shawarma and the Greek gyros. The doner kebab was introduced to Europe by Turkish immigrants and has become one of the world's most popular fast food dishes. In travelogues from the 18th century, döner kebab is described as a dish from Asia Minor, consisting of mutton grilled on horizontal rotating skewers. Traditionally, it was served on a plate with rice and a hot sauce with melted butter and ground paprika.The original form of today's döner kebab is Oltu kebab. Oltu is a small town near Erzurum, Turkey. The original form is grilled horizontally and the slices are cut thicker, after inserting a special L shaped Oltu shish along the surface. In the 19th century, the modern form was invented in Bursa. . Döner kebab - Germany. In Germany, döner kebab is far more popular than hamburgers or sausages. Statistically, the Germans consume 200 to 300 metric tons of döner kebab per day. In 1998, they spent about €1.5 billion on döner kebab. Germany's large Turkish minority is probably the biggest reason for the widespread sale of döner kebab sandwiches there: After World War II, large numbers of Turks were invited to come to Germany as "guest workers" (Gastarbeiter). See less

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Ingredients

2 - lb. leg of lamb, boned and cut in slices shopping list
1 Tbls. black peppershopping list
2 lbs . ground lambshopping list
lamb fat(if u want) shopping list
2-3 Tbls. saltshopping list
onions, processed until a liquid-3 cups shopping list
1 cup olive oilshopping list
1 cup milk .. shopping list
1 tomatoshopping list
1 tbspoon ground red peppershopping list
2 tbspoon buttershopping list
1 tbspoon cuminshopping list
1tbspoon thymeshopping list

How to make it

Remove any bits of skin and bone from the meat. Cut into serving-size
slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or
the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, milk and soak
meat in the marinade overnight.
add to salt and pepper ground beef with spicy sauce
Knead and give it a round shape then place in the in the middel of the tenderloin one by one . cover up plastic wrap and put in freezer over night .. The next day remove them from the fridge 45 minutes before cutting.. use a knife or meat cutter to shred it..
then fry in a teflon pan (careful nt to over-fry) on both sides(3-4 minutes)(İf u dont have döner kebab broiler do it in a pan)
Serve inside a bread corner or on a pita or on the pilaf and tomato slices if u like u can add lettuce and onion slices ,french fries too.
PS: my best döner recipe cause its special for Bodrum -Turkiye …they make döner meat and vegitables together and cummin of course..some peas ,carrots, potatoes.. god ı want to eat right know but no one make in İstanbul only in Bodrum

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Reviews & Comments 4

All Comments

Your Comments

Joh33 7 months ago

what is the spicy sauce you refer to?

Ground meat: how much black pepper and salt?

What should I do with the: tomato, ground red pepper, butter, cumin and thyme?

Ground red pepper: is that dry ground chilli or is it bell pepper (also called paprika or sweet pepper)?

Thanks for sharing I would love to try!!

The Rating

fantastic! have added this to a couple more groups. I have a holiday house in Kusadasi xxxxxx LOVE Turkey and turkish cooking please look through my turkish recipes and let me know if they are ok.

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Doner Kebab Meat

Recipe by Skiptomelu

Doner Kebab Meat

SERVES:

Ingredients Nutrition

2 1 ⁄₂-3 lbs leg of lamb, boned and cut in slices
1 tablespoon black pepper
3 lbs ground lamb
lamb fat
1 egg
2 -3 tablespoons salt
onion, processed until a liquid-3 cups
1 cup olive oil
1 large tomatoes

Directions

Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well.
As the meat turns on the spit and is cooked, i t is sliced off the sides with a sharp knife.

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Nutrition Info

Serving Size: 1 (99 g)

Servings Per Recipe: 30

Amt. Per Serving % Daily Value Calories 271.6 Calories from Fat 207 77% Total Fat 23.1 g 35% Saturated Fat 7.9 g 39% Cholesterol 65.5 mg 21% Sodium 516.3 mg 21% Total Carbohydrate 0.4 g 0% Dietary Fiber 0.1 g 0% Sugars 0.2 g 0% Protein 14.8 g 29%

Street Food in Germany: The Döner Kebap Sandwich

Serious Eats' Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Today, we have two(!) reports on the döner kebap sandwich. —The Mgmt.

Supposedly Invented in Berlin

Although Germany may be more commonly associated with sausages of all kinds, the number one street food that is found everywhere would be the döner kebap sandwich. It may long be an international food, but it was allegedly invented in Berlin. The doner's rise to popularity is an encouraging sign for a nation where immigration is still a debated topic.

A döner kebap stand.

Especially since the last two decades, döner stands and shops have supplied this meaty treat all over the cities. For about US$4 to US$5, you can get what is ideally a freshly baked pita bread, filled with sliced spit-roasted meat (around these parts, most commonly turkey), topped with an abundance of lettuce, tomato, onions, cabbage, chili flakes, and garlic-yogurt sauce. The variations are infinite—any combination of ingredients is possible, making it popular among picky eaters and children.

Of course the döner sandwich is hardly a pinnacle of culinary delight or aesthetics, but fresh ingredients can turn it into a whole meal that is a delicious and healthier alternative to most other fast food. You'd have a hard time finding an inner-city workplace where no one is having a döner for lunch, and the sandwich's popularity among late-night party-goers has even led to my city prohibiting the street sale after 1 a.m.

So here's to the humble döner kebap sandwich — looked down upon by Turkish chefs and yet a contribution to our food culture that is beloved by millions.

A Balanced Lunch or a Light Dinner

Since most people think of a juicy bratwurst as a typical German street food, it's easy to overlook an even more popular option for street-side dining: the döner kebap, a Turkish halal sandwich similar to a Greek gyro. For around €3, you get a great balanced lunch or light dinner that beats a simple sausage any day.

The vendor takes a large piece of fluffy flatbread, quickly chars it with some grill-marks, then fills it with meat, veggies, and sauce.

A döner kebap restaurant.

The Kebap (or "kebab") meat is essentially a 2- to 3-foot stack of marinated lamb or chicken (usually chicken around my neck of the woods), layered on a tall skewer, and set to spin in front of a large heating element, which cooks the meat through, and crisps up the edges after each sandwich's filling is shaved off the constantly rotating skewer.

After placing the shaved meat in the pocket of warm, crispy bread, they top it with various vegetables (cabbage, tomatoes, onions), and your choice of 2 sauces: a red spicy sauce and a white garlic sauce, reminiscent of tzatziki.

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Homemade Chicken Doner Kebab

In my quest (did I mention I was on a quest? I didn’t? Well I am) to recreate the kind of food you will desire, maybe even drool after, following some Friday night shenanigans, I happen-chanced across the Holy Grail of fast food creations; the Doner Kebab.

Yes the Doner Kebab; possibly the ultimate in culinary creations. The perfect match of meat and bread. Ideal sustinance for the worse-for-wear. All the salty fattiness you could want after a pub-induced coma, combined with the practicality and portability of the humble pitta bread.

I will not bore you here with the tedious realities of buying and eating Doner Kebabs after hours (suffice to say you are basically taking your life into your own hands). I will instead focus on creating this meaty treat at home.

Now before we get into the nitty gritty of homemade kebabs we need to first assess the position of Doner Kebabs in the post-pub food hierarchy. After some extensive, in-depth, research I produced the following table, which rates classic post-pub food in terms of cost, ease-of-use, nutrition and taste.

Little surprise that the humble kebab came out on top:

So, with kebabs being a no-brainer, we will commence to the preparation. For Homemade Chicken Doner Kebab you will need (from the BBC Good Food Magazine):

skinless chicken thighs (boned, 12 or so)
2 garlic cloves, chopped
zest and juice of a lemon
1 tsp ground cinnamon
1/2 tsp allspice
1 tbsp oregano
2 tsp smoked paprika
big old glug olive oil
large bunch parsley, chopped
pitta bread, dill yogurt sauce and tomato, onion & cucumber salad to serve (see below)

I also made some normal kebabs, for fun

First off combine the ingredients for the marinade in a big bowl. Add the chicken and coat in the marinade. Cover and put in the fridge for a few hours.

Push each piece of chicken onto two metal skewers:

Push the meat on really tight:

Cook in the oven for about 50 minutes, turning occasionally, basting with the fatty juices (you could BBQ this but we are not experiencing BBQ weather here in south London).

Check it’s cooked through, remove from the oven, cover with some foil and leave for 20 minutes. Meanwhile make the sauce – combine 2 parts of greek yogurt with one part mayo, add a big handful of chopped dill and season. Make the salad by chopping up some deseeded cucumber, tomato and red onion and adding some lemon juice and seasoning.

To serve, stuff some warmed pitta with sliced chicken, topped with the salad and creamy sauce.

Just like you get in the ‘Happy Doner Kebab House of Happiness’ down the Old Kent Road…

Add some Tiger Prawn and Sirloin Steak Kebabs for the sheer hell of it. Let’s all take one last look at the doner, it didn’t last long…

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From the archives:

Crispy Honey Garlic Soy Baked Chicken Wing Recipe

Wagyu Beef Shawarma Kebab Recipe

It happens more often than not: me and Mike, stumbling and hungry at some random time of day or night, following our noses towards a shop selling delicious smelling meat tucked into a pita. There are always the usual suspects: meat slowly turning on a spit, sliced onions, tomatoes, and a God-knows-what’s-in-it but give me more addictive white sauce. At that point, we don’t care much because our stomachs are about to digest themselves, but if we did stop to think, we totally don’t know anything about those addictive sandwich-y pockets of happiness.

I don’t know about you guys, but there’s a row of shops here that all seem to sell the same thing, but with different names. They all kind of taste the same too, but I knew there had to be something different about them, right?

So, after a little bit of the Google, I discovered:

Gyro is Greek.
Shawarma is Levantine.
Döner kebab is Turkish.

The reason that they all seem kind of the same is because, well, they are. The common thread of all three is stacked, seasoned meat layered into a cone shape on a stick, turning and roasting in its own juices. Turning is the common theme: döner, gyro, and shawarma, all mean “turning.” They differ a bit in toppings and sauces, but ultimately, they’re all delicious.

I’m totally down with rotisserie things: I love how juicy and crispy everything gets. I wish I had a vertical spit (if you do, can we be friends?) to turn/cook these on, but sadly, no, so I skewered the meat and grilled it until deliciously charred. Definitely hit the spot, probably more so because we used wagyu from Lone Mountain Wagyu. I’m all about wagyu – a Japanese breed of cattle that has intense marbling and flavor.

What’s your go to order: gyros, shawarma, or döner? And what toppings do you choose? Inquiring minds want to know ;)

Beef Shawarma Kebabs Recipe

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

For the Kebabs:

3 tablespoons olive oil, plus extra for the grill
juice of 1/2 lemon
4 cloves garlic, minced
1 tablespoon fennel seeds, crushed
1 tablespoon aleppo pepper
1 tablespoon sumac
1.5 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cardamom pods, crushed
1/2 teaspoon nutmeg
3 whole cloves
1 star anise
1 teaspoon freshly ground black pepper
1 pound Lone Mountain Wagyu kebab cut

pitas
sliced tomatoes
sliced red onions
sliced cucumbers
lettuce
mint
flat leaf parsley
lemon wedges
tzatziki or tahini sauce

Whisk together the olive oil, lemon juice, and spices. Toss the marinade with the kebab cubes and marinate for 1 hour. Thread onto skewers, brush with additional oil, and grill over medium-high, turning occasionally, until charred and cooked to your liking, about 6-7 minutes for medium rare.

Serve with pitas, tomatoes, onions, cucumbers, lettuce, mint, flat leaf parlsey, lemon wedges, and tzatziki sauce, either in a giant salad, or tuck the meat into a pita, street shawarma style.

Döner Rezept Marinade

Chicken Döner Kebab | Anne's Kitchen. For the marinade: 1 garlic clove, crushed. For the dill mayonnaise: 4 ½ tbsp Greek yoghurt. Prep 1h – Overnight marinating + 1. Serves 4 – Easy. Start marinating the meat the night before. Mix all the marinade ingredients in a bowl, add the deboned chicken thighs and rub the marinade into the meat, making sure it is evenly coated. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight.

The next day, preheat the oven to 2. C. Thread the chicken thighs onto two metal skewers, so that the two skewers go through each piece of meat and hold it firmly in place. Push down the chicken thighs against each other so they’re tightly packed. Place the meat kebab onto a wire rack over a roasting tin.

Die besten Doener Kebab Rezepte - 4 Doener Kebab Rezepte und viele weitere beliebte Kochrezepte finden Sie bei kochbar.de. Das perfekte Döner Kebab Rezept auf FoodChomp Einfache Schritt für Schritt Anleitung Dieses Döner Kebab Rezept gelingt garantiert und schmeckt einfach lecker!

1 tolle döner fleisch marinade Rezepte auf Chefkoch.de - Deutschlands größter Rezepteseite. Hähnchen-Döner - so machen Sie ihn selbst. Ein Döner-Rezept für 4 Personen: Für die Marinade hacken Sie die Knoblauchzehe und verrühren das Öl mit dem.

Döner Kebab: Vielfalt auf der Speisekarte. Bestimmt Lecker, Einfach Lecker, Lecker Schmecker, Lecker Essen, Leckeres, Wraps Rezepte, Türkische Rezepte, Kebab. Ein Fastfood-Klassiker! Aber Döner Kebab kann man auch selber machen. Ganz einfach und viiiiel leckerer. Hier geht's zum Rezept →. Um Döner zu Hause selber zu machen, haben wir hier einige Rezepte vom Brot bis zur Marinade für Sie aufgelistet. Hier findest du Rezepte zur Zubereitung von Döner, Kebab sowie leckeren Saucen und Beilagen - von klassisch bis modern. Unsere beliebtesten Döner-Rezepte und mehr als 55.000 weitere Profi-Rezepte auf LECKER.de - wir bringen Abwechslung in deinen Küchen-Alltag.

This allows the meat to dry- roast and the roasting tin below catches the juices. Cook for 4. 5 minutes, turning the kebab over halfway through. Meanwhile, prepare the mayonnaise by mixing all the ingredients together in a bowl. Refrigerate until needed.

Once the meat is cooked, take out of the oven and cover with tin foil. Leave to rest for 1. Meanwhile, slice each pitta in half and microwave for 3. Open the pitta pockets and stuff them with a bit of chopped salad, tomato and onion. Slice strips off the chicken kebab and stuff into the pittas. Drizzle with the dill mayonnaise.

TIPS: • If you can’t find deboned chicken thighs at the supermarket, you can ask your butcher to debone them for you.• You can prepare the meat on a barbecue using indirect heat: light the barbecue and let the flames die down. Once the charcoal turn ashen, push them to one side of the barbecue. Place the chicken kebab onto the side of the barbecue with no charcoal underneath it and grill for 4. To check whether the meat is done, pull two chicken pieces from the centre apart and take a peek inside.

Home Made Chicken Doner Kebab With Yogurt Sauce Recipe

Home Made Chicken Doner Kebab With Yogurt Sauce

4 minutes to make
Serves 4

Its classic turkish döner .but with chicken this one is home made style .

Schedule your weekly meals and get auto-generated shopping lists.

Ingredients

2 pieces chicken breastshopping list
1 cup ground chickenshopping list
1 small onion grated shopping list
1 tspoon oreganoshopping list
2 tbspoon extra virgin olive oilshopping list
½ tbspoon curryshopping list
1 tbspoon thymeshopping list
2 tbspoon soysauce(for softness) shopping list
1tbspoon tomato pasteshopping list
½ cup milkshopping list
4 garlic clove smashed shopping list
black pepper ,grounded red pepper and saltshopping list
chicken döner yogurt sauce: shopping list
1 cup yogurtshopping list
1 cucumber (without seed),grated , squeezed shopping list
1tbspoon dill(cutted) shopping list
1 garlic cloves smashed with saltshopping list
1 pinch sugarshopping list
salt and black peppershopping list

How to make it

Doner sauce:Mix all ingridients and serve with chicken döner…
making doner :
Add to onion ,oregano,olive oil ,curry thyme,soysauce,tomato paste,milk, smashed garlic, black pepper ,grounded red pepper and salt in to the gorund chicken
Knead and give it a round shape then place in the middel of the 2 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 or meat cutter to shred it..then fry in a teflon pan (careful nt to over-fry) on both sides(3-4 minutes)
Serve inside a bread corner or on a pita with ygurt sauce and tomato slices if u like u can add lettuce and onion slices ,french fries..

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jade2011 4 years ago

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Absolutely delicious. Thanks for bringing these exotic specialties.

thank you dear for the wonderful recipe..and for all of the recipes that you bring us..five forks

oh boy thids is going to be fun

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понедельник, 11 декабря 2017 г.

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Street Food in Germany: The Döner Kebap Sandwich

Supposedly Invented in Berlin

A Balanced Lunch or a Light Dinner

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