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Doner Kebab Recipe

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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.

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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:

  1. Preheat your grill or oven to medium-high heat.
  2. Thread the marinated meat slices onto a metal skewer or a rotisserie rod, ensuring they are tightly packed together.
  3. 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:

  1. To assemble the Doner Kebab, warm the pita bread or flatbreads.
  2. Slice the cooked meat thinly from the skewer or rotisserie.
  3. Place a generous portion of the sliced meat onto the warm bread.
  4. Add sliced tomatoes, cucumbers, red onions, and fresh parsley leaves on top.
  5. 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.

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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!

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Source: carlsbadcravings.com

Doner Kebab Recipe

Doner Kebab Recipe

Yield: 5
Prep Time: 30 minutes
Cook Time: 20 minutes

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

CHICKEN AND MARINADE:

  • 2 lbs boneless skinless chicken thighs cut in half
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tsp EACH ground cumin, smoked paprika, ground coriander
  • 1 1/2 tsps EACH garlic powder, onion powder, chili powder, salt, dried oregano
  • ½ tsp EACH ground cinnamon, cayenne pepper, pepper

GARLIC YOGURT SAUCE:

  • 1 cup yogurt
  • 2 cloves garlic minced
  • 2 tablespoon lemon juice
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped mint
  • 1/2 teaspoon salt
  • 1/4 tsp EACH ground cumin, ground coriander, pepper

WRAPS AND PLATES (PICK YOUR FAVS):

  • Lebanese bread/flatbread/pita bread warmed
  • 1 recipe hummus (or store-bought)
  • finely sliced Romaine or iceberg lettuce
  • cherry tomatoes, halved or Roma tomatoes, sliced and quartered
  • English cucumber sliced and quartered
  • red onion thinly sliced quartered
  • Spiralized carrots
  • chili sauce I use sriracha
  • rice – for plates (see notes)

Instructions

    MARINADE

  • Whisk all of the marinade ingredients together in a large bowl. Add chicken halves and stir to thoroughly coat. Cover and refrigerate 8-24 hours.

GARLIC YOGURT SAUCE

  • Whisk the Garlic Yogurt Sauce ingredient together in a medium bowl. Chill until ready to serve. The sauce can be made at the time you start marinating the chicken or aim for at least an hour before cooking the chicken.

SKEWER

  • Using 2 skewers for each kebab, thread one side of the thigh onto each skewer and then the other side; slide the skewered chicken down to the end (see photos in post or video). Repeat with half the chicken, pushing the chicken against each other. Repeat to make a second kabob with the remaining chicken.

TO GRILL

  • Preheat grill to medium-high heat. Clean grates and generously grease with oil.
  • Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over and grill the other side an addition 4-5 minutes.
  • Next, flip chicken over, COVER and reduce heat so it maintains 400 degrees F with the lid closed. Continue to cook, approximately 5-10 additional minutes per side turning once, until chicken reaches 165 degrees F. Remove from grill and let rest 5 minutes before carving.
  • Meanwhile, add flatbread to the grill to warm up.

TO BAKE

  • Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (see photos in post or video).
  • Bake at 400 degrees F for 30 minutes, then flip kebabs over. Spoon the pan juices over the chicken and bake an addition 15- 20 minutes or until chicken reaches 165 degrees F. Optional: Without moving the pan, turn oven to broil and broil for 3-5 minutes per side for more yummy crispy bits. Baste again with pan juices. Let rest 5-10 minutes before carving.

WARM FLATBREAD

  • Meanwhile, wrap the desired amount of flatbread in foil and place in the oven. Heat for 8-10 minutes or until warm and pliable. Remove from the oven using oven mitts.

Notes

CARVE

  • Stand the skewers upright on a cutting board and thinly slice chicken off.

DONER KEBAB WRAPS

  • Spread a generous amount of hummus over warmed flatbread. Top with shredded lettuce, tomatoes, cucumber, red onion, chicken, and garlic yogurt sauce. Drizzle with sriracha if you like some heat – careful, a little goes a long way.

DONER KEBAB PLATES

  • Serve chicken on a plate with desired accompaniments such as warmed flatbread, curried rice (see notes), shredded lettuce, tomatoes, cucumber, red onion, and sides of garlic yogurt sauce, sriracha and hummus.

Nutrition Information
Yield 1 Serving Size 5
Amount Per ServingCalories 3306Total Fat 143gSaturated Fat 35gTrans Fat 0gUnsaturated Fat 104gCholesterol 1127mgSodium 5044mgCarbohydrates 249gFiber 25gSugar 60gProtein 274g

The information contained herein is subject to change.

Did you make this recipe?

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