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!
Provided by Suzy Karadsheh
Categories Entree
Time 40m
Number Of Ingredients 19
Steps:
- Make the marinade: In a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. Mix well to combine.
- Season the chicken: Pat the chicken dry and season well with kosher salt and black pepper on each side.
- Marinate: Add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. If you have the time, I highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. Otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven). (You'll get better results of you let the chicken marinate longer).
- Skewer the chicken: Divide the chicken thighs into two piles. Using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. (It helps to prop the skewers on the edges of a pan or a bowl. And if your chicken thighs are too large, you can fold them each in half and thread them through). Repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.
- To cook on the grill: Heat the grill to 400 degrees F (for my grill, this would me medium-high heat). Arrange the kebabs on grates and close the grill. Cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle (a total of 20 to 30 minutes, depending on the size of the chicken thighs).
- To cook in the oven: Heat the oven to 400 degrees F. Using a large pan with edges or walls, arrange the kebabs on top of the pan such that the metal skewers are resting on the edges (or walls of the pan) with some room between the chicken and the bottom of the pan. Put the pan on the middle rack of your heated oven. Roast for about 30 to 35 minutes until the surface is golden brown and charred in some parts. Remove the pan from the oven and carefully turn the skewers over, brush the top of chicken with the pan juices and return the pan to the oven for another 20 minutes (longer if you have larger pieces). You'll cook the kebabs in the oven for anywhere between 50 minutes to 1 hour or until the chicken is cooked through and no longer pink in the middle.
- Rest: Remove the chicken off the heat and allow it to rest for 5 to 10 minutes.
- Carve or shave the chicken off the skewers: Prop the skewers upright on a slight angle. Using a sharp knife (held in your dominant hand), slice the meat thinly from top to bottom or however you're able to do it safely.
- Serve in pita wraps or plates. For more traditional doner kebabs, use a loaf of pita bread to wrap some of the chicken in, adding your sauce and sliced vegetables (or one of the salads listed above). Alternatively, you can serve kebab plates by arranging the chicken next to (or over) a bed of Middle Eastern rice with your salad and sauce to the side.
Nutrition Facts : Calories 241.1 kcal, Carbohydrate 7.3 g, Protein 34.6 g, Fat 8.1 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 163.6 mg, Sodium 332.1 mg, Fiber 1.9 g, Sugar 2.9 g, UnsaturatedFat 4.3 g, ServingSize 1 serving
MEDITERRANEAN CHICKEN KABOBS
Fresh herbs, bold garlic and zingy lemon make for a marinade that lasts, so you end up with a flavorful chicken kabob that satisfies without weighing you down.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
- Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
- Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.
Nutrition Facts : Calories 267, Carbohydrate 6 g, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 451 mg
MEDITERRANEAN CHICKEN KABOBS IN THE OVEN!
Make and share this Mediterranean Chicken Kabobs IN THE OVEN! recipe from Food.com.
Provided by Cucina Natalia
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients besides the chicken in a mixing bowl. Whisk together.
- After the chicken is trimmed place the chicken in the bowl of mixed ingredients.
- Mix the marinade over the chicken until well coated.
- Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes.
- Pre heat your oven to 425.
- Place foil on a baking sheet.
- Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet.
- Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked.
- NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO).
- *please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.
Nutrition Facts : Calories 778.2, Fat 44, SaturatedFat 8, Cholesterol 326.9, Sodium 437.5, Carbohydrate 5.8, Fiber 1.3, Sugar 2.2, Protein 86.1
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GREEK CHICKEN KABOBS (ON THE GRILL OR IN THE OVEN!)
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4.8/5 (18)Total Time 35 minsCuisine AmericanCalories 213 per serving
- Place chicken cubes in large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
- While chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2x2 inch pieces (to be skewered). Cut chicken into cubes, about 1 1/2 inches long.
- Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers total.
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