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
HOME-STYLE CHICKEN KEBAT
Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest. Desmond's mom wonders why it even requires a recipe. This is one of those dishes that you can easily pull together on a weeknight. To spice things up, add a minced Thai chile or a dried chile.
Provided by Desmond Tan
Yield 3-4 servings or 6 servings as part of a larger meal
Number Of Ingredients 11
Steps:
- Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
- Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
- In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
- Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted). Serve with cilantro on top and lime wedges alongside.
CHICKEN KEBABS
Steps:
- Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
- Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.
GREEK CHICKEN KEBAB
This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent
Provided by Good Food team
Categories Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
- Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers - so that both skewers go through each piece of meat - packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through - prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
- Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.3 milligram of sodium
SPICY CHICKEN KEBABS
These fresh, spicy kebabs don't just taste great - the whole family will enjoy making them
Provided by Antony Worrall Thompson
Categories Buffet, Lunch, Side dish, Supper
Time 45m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.23 milligram of sodium
BEST-EVER GRILLED CHICKEN KEBABS
This recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. Seriously!
Provided by Axel8741
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast pieces in a bowl.
- Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
- Cover and refrigerate overnight.
- Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
- Don't overcook them, though.
CHICKEN KEBABS
Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
- Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
- Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
- Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.
Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium
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