Yes, you can make delicious döner kebab at home! My easy recipe is a take on the popular Turkish kebab I had in Istanbul a few years ago. Itâs made with juicy chicken thighs tossed in a bold yogurt marinade with lemon juice and loads of warm Middle Eastern flavors. Youâll love this chicken döner kebab recipe for wraps, platters, bowls, or over your favorite salad! If youâve had shawarma or gyros, then youâre likely familiar with doner kebab (or, more accurately, döner kebab)! Döner kebabs date all the way back to the 19th century Ottoman Empire. Today, they are a popular Turkish street food with many delicious variations throughout the Eastern Mediterranean and the Middle East (and even in Berlin, Germany)! I had a taste of these delicious Turkish kebabs in Istanbul a few years ago, and Iâve been hooked ever since! After some experimenting in my home kitchen, Iâve recreated the delicious kebabs using juicy chicken, tossed in a bold, garlicky yogurt marinade with lemon juice and loads of warm spices. In this postWhat is döner kebab? And how is it made?There are two main types of döner: et döner and tavuk döner. Nowadays chicken doner, or tavuk döner, is just as popular in Turkey. Chicken is similarly seasoned and marinated in a flavorful yogurt-based marinade, then stacked onto a vertical spit and slow roasted. To serve doner kebab, the outer layer of charred meat goodness is thinly shaved off the spit, using a large, sharp knife, in a top-to-bottom motion. Yes, at that moment, the meat or chicken is meltingly tender and is made even more perfect when you add a warm, pillowy pita and flavorful fixings. Is doner kebab the same as gyro or shawarma?Youâll find some similarities in the preparation of doner kebabs, shawarma, and gyros. In fact, the names of these dishes mean similar things. Döner comes from the Turkish word dönmek, which means âto turnâ or âto rotateâ, shawarma means âto turnâ in Arabic, and gyro means âroundâ in Greek. But since all three come from different parts of the Mediterranean and Middle East, there are a few key differences. Aside from their different geographical origins, each of these popular street foods has its own unique flavor profile. To my palate, the seasoning for doner kebabs is a tad more generous on cumin, paprika (I like smoked paprika here), and red pepper flakes or Aleppo pepper. Shawarma seasoning does utilize cumin, supported by other warm Middle Eastern spices often including coriander, turmeric, and ground cloves. Gyro seasoning is Greek-style, with a hefty amount of dried oregano. You can serve all three dishes in platters or wraps with varied fixings, pickles, and sauces: tahini with shawarma; tzatziki with gyro; and, for doner kebabs, some skip the sauce, while others will use a red sauce or a garlicky yogurt sauce. What cut of chicken to use for chicken doner?For this chicken doner kebab recipe, boneless, skinless chicken thighs will give you the best results. And I donât cut the chicken up into smaller pieces as larger pieces, stacked on the skewer, will give you far juicier, more delicious results. The marinade for this doner kebab recipeThe flavorful marinade is by far the most important part of this homemade doner kebab recipe. It infuses the meat (or chicken, in this case) with loads of flavor while also working to tenderize it. My yogurt-based marinade for this chicken doner recipe consists of whole milk yogurt, fresh garlic, lemon juice, bold Eastern Mediterranean spices, and a little tomato paste, which is responsible for the beautiful red hue and also helps deepen the flavor with good tang and umami. While the seasonings may vary from one doner kebab recipe to another, my marinade is closest to some of the Turkish and Eastern Mediterranean flavors I experienced when I visited Istanbul. Here is what you need for the marinade:
How to make doner kebabThese grilled Turkish kebabs are not overly complicated. I promise, skewering the chicken will be the only part where youâll spend a little more time. And, if you do have the time, budget a couple of hours for the chicken to marinate. I give you two ways to cook doner kebabs: on the grill or in the oven. Note that you can feed a crowd of up to 8 people with this recipe, but to make it for a smaller group of 4, simply cut the recipe in half. (Or just save the leftovers to enjoy the next day!) Hereâs how to make tavuk döner kebabs:
To cook doner kebabs on the grillHeat the grill to 400 degrees F (which is medium-high heat on my grill). Place the skewers on the grates and close the grill. Cook for 10 to 15 minutes until well charred, then turn over and cook for another 10 or so minutes. The chicken should be just about cooked through. Cooked chicken has an internal temperature of 165 degrees F, so I usually take my kebabs off the grill when they reach 160 degrees F. This is because the chicken continues to cook as it rests. Double-check before serving that the internal temp has reached 165 degrees F. Cooking chicken döner kebabs in the ovenFor this method, youâll need a large baking pan that has edges or walls. Arrange the kebabs on the pan so that the metal skewers rest on the edges of the pan. There should be some room between the chicken and the bottom of the pan, so be sure to use a pan that is a little deep. Bake on the center rack of a 400 degrees F heated oven for 30 to 35 minutes until golden brown and charred in some parts. Remove the baking pan from the oven and turn the skewers over (please wear oven mitts for this step!) before brushing the top of the chicken with pan juices. Bake again for 20 or so minutes until the chicken is almost cooked through (around 160 degrees F, as explained just above) and remove from the oven and allow it to rest for 5 to 10 minutes. How to carve doner meat or chickenProp the skewers vertically at a slight angle, holding them in your non-dominant hand. With a sharp knife in your dominant hand, carefully slice the meat thinly from top to bottom. If this is too difficult for you, simply pull the chicken thighs off the skewers first. Then place them on a cutting board, and cut them into thin, small slices. It wonât look the same, but it will still taste great. Itâs more important to do it safely. Ways to serve these Turkish kebabsYou can serve doner kebabs a few different ways: in wraps, platters, or salad bowls. Iâm partial to doner wraps in warm pita, but here are some more ideas for how to serve doner kebabs:
Leftovers and storageLeftover chicken doner kebabs will keep in an airtight container in the fridge for up to 4 days. To reheat, arrange the sliced chicken on a large baking sheet. Heat in the oven at 350 degrees F until warmed through. More kebab recipes to try:Browse all Mediterranean recipes Best Homemade Doner Kebab with Chicken (Tavuk Döner)
It's easier than you think to make delicious, meltingly tender chicken döner kebab at home! This recipe gives you the option to cook the doner kebabs on the grill or in the oven. I like using metal skewers here, but you can use bamboo skewers for the grill (be sure to soak them in water for an hour before using). The secret to juicy, flavor chicken doner is in the yogurt marinade, loaded with garlic, citrus, and a few spices. If you have time, let the chicken sit in the marinade for 3 hours up to overnight. But even 30 minutes at room temperature will make a big difference in the flavor of your Turkish kebabs! Cook them on the grill or in the oven - I share tips for both methods!
Course Entree
Cuisine Mediterranean, Turkish
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 40 minutes
Servings 8 people
Calories 241.1kcal
Author Suzy Karadsheh
Ingredients
For the marinade:
Sauce (choose)
To serve in wraps
To serve on plates or platters
Instructions
VideoNotes
Nutrition
Calories: 241.1kcal | Carbohydrates: 7.3g | Protein: 34.6g | Fat: 8.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 163.6mg | Sodium: 332.1mg | Potassium: 631mg | Fiber: 1.9g | Sugar: 2.9g | Vitamin A: 448.8IU | Vitamin C: 18mg | Calcium: 56.7mg | Iron: 2.4mg
The post Homemade Döner Kebab Recipe (with Chicken) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/doner-kebab-recipe/
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ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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