Chicken Döner Food
DONER KEBAB RECIPE
Recipe VIDEO above. A homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 23
Steps:
- Mix Marinade in a large bowl. Add chicken and mix to coat well.
- Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
- Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
- Remove chicken from fridge. Divide the chicken into 2 piles.
- Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
- Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
- Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
- Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.
- Baste again with pan juices and stand for 5 minutes.
- Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.
Nutrition Facts : ServingSize 250 g, Calories 395 kcal
CHICKEN DöNER KEBAB
Originally a turkish dish of spit-roasted meat, döner kebab is now the best-selling fast food in Germany. This version using chicken is adapted from Australian Women's Weekly.
Provided by realbirdlady
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 716.4, Fat 56.7, SaturatedFat 13.3, Cholesterol 195, Sodium 886.1, Carbohydrate 7.8, Fiber 2.3, Sugar 1.8, Protein 43
CHICKEN DöNER RECIPE
My chicken doner kebab recipe is actually the same as my meat doner recipe that I shared before. Since many people have already made this change by using chicken instead of meat, I have not been in a hurry to share the chicken doner recipe until today. But as I have been asked a lot lately, I decided that chicken doner should have a separate recipe now. Those who have tried it before know very well how well the meat doner recipe works well. At least I've never met anyone who tried it and didn't like it. Chicken doner gives the same result. Can I Use Chicken Thighs Instead of Chicken Breast? I guess this will be asked by lots of people. So let me answer in detail from the very beginning. You can use any part of the chicken you want to make chicken doner, but naturally the result will vary. Since many people find chicken breast meat dry, they tend to use chicken thigh in recipes that call for chicken breast. In fact, this is one of the common (partially) misunderstood things. Chicken breast meat is the softest part of the chicken as it is the least working muscle. Therefore, in cooking using sautéing and roasting techniques, if it is cooked for an appropriate time, breast meat is the softest part when cooked. The situation is different in boiling, but today our topic is roasting. Since chicken breast meat is a soft meat, it is also one of the meats that cook in the shortest time. Unfortunately, many people are not convinced that it is cooked unless it is on its way to burning, as is the case with many foods. Chicken breast meat cooked for that long naturally loses all its water and dries up. In other words, chicken breast meat is not a dry meat, it dries out during cooking due to the wrong way of cooking. On the other hand, chicken thigh, which is thought to be softer because it is fatty, becomes tough when cooked using sautéing and roasting techniques. However, fat tissue in chicken meat is not evenly distributed between the muscles as it is in beef. The fat tissue is placed in pieces around the muscle tissues, which does not contribute to the tenderness of the meat. On the contrary, thighs (even in chickens raised in cages) have to be cooked in water for a long time in order to soften, as their muscle tissue is strong. Therefore, while the thigh is more suitable for dishes cooked in water, such as chicken with lemon sauce or baked chicken thighs, chicken breast is more suitable for dishes that use a waterless cooking method, such as chicken skewers or fried chicken squid. I know I wrote it too long, but I just wanted to share this general information that will help you in any situation where you can't decide which part to use in all chicken dishes. If we go back to the part about the recipe; you can use any part of the chicken to make chicken doner, but the result you get will vary. If you want the best result, I recommend sticking to the recipe and not overcooking the meat. Enjoy the recipe... Ingredients: 1 kg chicken breast meat in large pieces, 1 small onion, 1 teaspoon of plain yogurt, 1 teaspoon of tomato paste, 1 tablespoon of vinegar (of any kind), 1 teaspoon of thyme, Salt, 2 tablespoons of olive oil, 1 heaping tablespoon of butter. Preparation: Grate the onion Add yogurt, tomato paste, vinegar, thyme, salt and olive oil and mix, Add chicken pieces into the mixture and mix until all pieces are covered with the sauce, Take the pieces on a large piece of cling film and wrap them in a thick strip, Put it in the freezer and let rest for 5-6 hours, Take the chicken out of the freezer and finely chop it with a large and sharp knife, Melt the butter in a large skillet, place the chicken slices in the pan, and stir-fry them on high heat, until they are lightly browned. Bon Appetit...
Provided by Turkish Style Cooking
Categories Main Dish Recipes,Main Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Grate the onion
- Add yogurt, tomato paste, vinegar, thyme, salt and olive oil and mix,
- Add chicken pieces into the mixture and mix until all pieces are covered with the sauce,
- Take the pieces on a large piece of cling film and wrap them in a thick strip,
- Put it in the freezer and let rest for 5-6 hours,
- Take the chicken out of the freezer and finely chop it with a large and sharp knife,
- Melt the butter in a large skillet, place the chicken slices in the pan, and stir-fry them on high heat, until they are lightly browned.
Nutrition Facts : Calories 300 cal
More about "chicken döner food"
TURKISH CHICKEN DöNER KEBAB BOWL - THE FOOD KOOKY
From thefoodkooky.com
Cuisine TurkishCategory Main CourseServings 4Total Time 4 hrs
- First prepare the marinade for the chicken by combining all the ingredients in a dish or ziplock bag. Marinate the chicken for at least 3 hours (best overnight).
- Preheat a grill to medium high. Grill the chicken thighs for about 5-7 minutes per side (depends on thickness). You can also bake chicken in the oven on a baking sheet for about 20 minutes (10 minutes per side).
- In a small pot add the oil and heat it up to medium high. Wash and peel the potatoes and cut them to straight cut fries or wedges. Dry the potatoes with a paper towel and fry them in batches until golden brown. Once you remove them from the oil drain them on a paper towel or a cooling rack and season with salt.
- Divide the ingredients between 4 bowls. Arrange the sliced, grilled chicken, lettuce, fries, onion, tomato, cucumber, radish, olives and hummus.
TURKISH CHICKEN DöNER KEBAB RECIPE - CHEF ALIYE
From agoodcarrot.com
Cuisine TurkishCategory Main CourseServings 4Total Time 1 hr 10 mins
- Remove chicken thighs from the refrigerator and place in a medium-sized bowl. Zest lemon over top and add juice too. Coat with olive oil, yogurt, salt, and Turkish Chicken Seasoning. Mix to coat chicken, either with a spoon or your hands. Marinate chicken for 30 minutes-24 hours. If you're cooking it within the hour, leave the marinating chicken outside of the fridge.
- When ready to cook, line a rimmed baking sheet that is big enough so to perch metal skewers on top, with foil. My baking sheet and skewers are about 16 inches long.
- Thread pieces of marinated chicken onto 2 long metal skewers and bake at 400 degrees until internal temperature reaches 165F (about 30 minutes). Flip chicken once during cooking, using tongs or hot pads. Chicken may also be grilled. If you like, broil chicken for the last 5 minutes of cooking for crispy yummy bits!
- Remove from skewers and thinly slice for use in a sandwich wrap or over a salad. Serve with tahini dressing with parsley (linked above).
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