Doner Kebab Recipe

Introduction

Doner Kebab is a popular Turkish street food that features succulent layers of marinated meat, usually beef, chicken, or lamb, cooked on a vertical rotisserie. This flavorful and aromatic meat is typically served in a pita or flatbread with fresh vegetables and a variety of sauces. Making Doner Kebab at home is easier than you might think, and the results are incredibly satisfying. Let’s dive into the details of creating this delicious dish.

Ingredients You’ll Need

For the Marinated Meat:

• 1 pound of thinly sliced beef, chicken, or lamb
• 3 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground paprika
• 1 teaspoon of ground coriander
• 1 teaspoon of ground turmeric
• Salt and black pepper to taste
• 2 tablespoons of plain yogurt
• 2 tablespoons of olive oil
• Juice of 1 lemon

For Assembling the Doner Kebab:

• Pita bread or flatbreads
• Sliced tomatoes
• Sliced cucumbers
• Sliced red onions
• Fresh parsley leaves
• Tzatziki sauce or tahini sauce

Instructions

Marinating the Meat:

1. In a mixing bowl, combine the minced garlic, ground cumin, paprika, coriander, turmeric, salt, black pepper, plain yogurt, olive oil, and lemon juice.
2. Add the thinly sliced meat to the marinade, ensuring each piece is well-coated.
3. Cover the bowl and refrigerate for at least 2 hours, or ideally, overnight, to allow the flavors to infuse.

Cooking the Doner Kebab:

4. Preheat your grill or oven to medium-high heat.
5. Thread the marinated meat slices onto a metal skewer or a rotisserie rod, ensuring they are tightly packed together.
6. If you’re using a grill, place the skewer on the grill and cook, rotating occasionally, until the meat is cooked through and has a nicely browned exterior. This should take about 20-30 minutes. If you’re using an oven, place the skewer on the top rack and broil on high, rotating as needed until the meat is cooked and slightly charred.

Serving:

7. To assemble the Doner Kebab, warm the pita bread or flatbreads.
8. Slice the cooked meat thinly from the skewer or rotisserie.
9. Place a generous portion of the sliced meat onto the warm bread.
10. Add sliced tomatoes, cucumbers, red onions, and fresh parsley leaves on top.
11. Drizzle with your choice of Tzatziki sauce or tahini sauce.

Conclusion

Doner Kebab is a delightful dish that brings the flavors of the Middle East to your table. Whether you’re enjoying it as a quick and satisfying meal or sharing it with friends and family, its deliciousness is undeniable. The marinated and grilled meat, combined with fresh vegetables and creamy sauce, creates a harmonious culinary experience.

So, gather your ingredients and give this Doner Kebab recipe a try. With its rich and savory taste, it’s sure to become a favorite in your homemade street food repertoire. Enjoy!

Source: carlsbadcravings.com

Yield: 4

Buttery Garlic Fried Chicken

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Is there anything more comforting than a plate of perfectly fried chicken? Add a rich, buttery garlic sauce, and you've got a dish that's absolutely irresistible. Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken recipe, combining the crispy, juicy goodness of fried chicken with the savory, aromatic flavors of garlic and butter. Let's dive into this delicious recipe and learn how to make this mouth-watering dish at home.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Ingredients

• Chicken:
• 3 pounds skin on, but trimmed, bone-in chicken pieces (mix of drumsticks, thighs, wings or halved breasts)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons garlic powder or granulated garlic
• 5 garlic cloves, minced (or 5 teaspoons of bottled minced garlic)
• 2 cups all-purpose flour
• 3-4 large egg whites, lightly beaten
• 3 quarts vegetable oil
• salt and black pepper
• Garlic Butter:
• 8 tablespoons unsalted butter, softened
• 3 tablespoons fresh parsley, finely chopped
• 7 garlic cloves, minced (or 8 teaspoons of bottled minced garlic)
• pinch of salt and black pepper
• 2 teaspoons water (to prevent from burning the garlic)

Instructions

For the Chicken

In a large bowl, mix together olive oil, 1 tbsp of garlic powder, minced garlic, 2 tsps of salt and 2 tsps of black pepper. Fold in chicken pieces and toss to throughly coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

In a medium size bowl, whisk flour, 1 tbsp garlic powder, 2 teaspoons of salt, and 2 teaspoons of pepper together. In a smaller dish, lightly beat the eggs whites together.

Set a wire rack in a rimmed baking pan, or just use the baking pan. Remove chicken from marinade. One at a time, take a piece of chicken, dip into egg whites to coat, letting excess drip back into dish; then put into flour mixture to coat, while pressing firmly so the flour sticks to the chicken. Repeat for each piece. Transfer chicken to prepared wire-racked baking sheet pan and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.

Set up another baking sheet or paper towel lined serving plate. Add vegetable oil to large Dutch oven until it measures 2 inches deep. Heat oil to 325 degrees. Add half of the chicken to the hot oil and fry until breasts register 160 degrees and drumsticks/thighs are at 175 degrees. Use a heat thermometer to be sure (Rotate chicken pieces every few minutes to ensure even cooking and prevent the skin from burning). Transfer chicken to paper towel lined pan. Let cool.

For the Garlic Butter

In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.