doner

Vegan kebab with a homemade whole grain flatbread, a vegan version of the classic Ayran yogurt sauce and the classic filling of tomatoes, onions, white coleslaw and red cabbage salad.  If you, like me, eat or have eaten doner kebab, but would like to try a healthier twist on classic kebabs, you&#x27;ll find a great recipe here.

Vegan Doner Kebab Sandwich

Marinade

onions, grated (3 teaspoons onion powder)

garlic cloves, pressed (2 teaspoons garlic powder)

tomato paste

vegetable broth

oregano

tsp basil

thyme

paprika powder

pepper

salt (optional)

turmeric

lemon juice

150 g dry soy curls

recipe

White coleslaw recipe

Red coleslaw recipe

Lettuce eg. iceberg lettuce

Tomatoes

Onion

Cucumber

Garlic yoghurt sauce recipe

It&#39;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!

Best Homemade Doner Kebab with Chicken (Tavuk Döner)

chicken

Kosher salt and black pepper

whole milk yogurt

tomato paste, (a small 6-ounce can)

lemons

garlic cloves, (minced)

Baharat spice blend

cumin

Aleppo pepper, (more if you

smoked paprika

Tahini sauce, (use this recipe)

Hummus, (use this recipe)

Yogurt sauce, (use this tzatziki recipe)

Pita bread

Tomatoes, (halved and sliced)

onion, (halved and sliced)

cucumber,

Rice, (use this Middle Eastern rice recipe)

Salad,

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.

https://content.jwplatform.com/videos/Ybcywl1o.mp4

Delicious doner kebabs made with chicken.

Homemade Doner Kebab Recipe

“Evde et döner yapılır mı?” demeyin ve tarife doğru ilerleyin.Herkesin favori döneri daha da doğrusu dönercisi vardır. Ama bugün favorilerin değiştiği gün, zira artık en güzel döner sizin mutfağınızdan çıkıyor olacak. Bunun gerçekleşmesiyse sadece birkaç püf noktası uzağınızda sizi bekliyor. Biliyorsunuz ki döner hem kıymadan hem antrikottan hazırlanıyor. Biz de bu tarifimizde hem kıyma hem de antrikot katlarını kullanarak hazırladık ancak siz kıyma katı oluşturmadan da ev yapımı et döner hazırlayabilirsiniz. Kıyma ve antrikottan başka farklı tarifler de yapabilirsiniz. Mesela; Tepsi Köfte, Kıymalı Pide ve Kekikli Sarımsaklı Dana Antrikot bunlardan birkaçı. Oralara gitmeden önce bize oradan 1,5 porsiyon döner saklayın lütfen.

Ev Yapımı Et Döner

200 gram (g) antrikot

yemek kaşığı yoğurt

yemek kaşığı zeytinyağı

tatlı kaşığı Knorr Kekik

Yarım tatlı kaşığı Knorr Tatlı Toz Kırmızı Biber

Yarım tatlı kaşığı yenibahar

200 gram (g) kıyma

adet soğan

Yarım tatlı kaşığı tuz

Yarım tatlı kaşığı Knorr Karabiber

Dana antrikot ya da but etini ince ince dilimleyin ya da dilimlenmiş şekilde alın.

Yoğurt, zeytinyağı, kekik, toz kırmızı biber ve yenibaharı geniş bir kapta harmanladıktan sonra et dilimlerini bu karışıma bulayın.

Dinlenmesi için etleri marinasyonuyla beraber buzdolabına kaldırın.

Kıyma, rendelenmiş soğan, tuz ve çekilmiş tane karabiberi bir kaba alın.

Tezgahın üzerine streç film açın. İnce bir dilim antrikotu orta kısma yerleştirin. Üzerini ince bir kat kıyma karışımıyla kaplayın.

Tüm malzemeler bitene kadar bir kat antrikot, bir kat kıyma şeklinde ilerleyerek dönere son şeklini verin.

Üzerini streç filmle kapladığınız döneri iki yanından sıkıca kapatın ve rulo şeklinde sarın.

Dondurucuya kaldırarak katı bir kıvam alması için en az 2 saat kadar bekletin.

Pişirmeden önce kesebileceğiniz kıvama gelene kadar oda sıcaklığında az bir süre bekletin.

İnce dilimlediğiniz döner parçalarını önceden ısıtılmış tavada ters yüz ederek pişirin.

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Vegan Doner Kebab Sandwich

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Ev Yapımı Et Döner

Top 3 doner recipes from across the web

The most viewed doner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Doner Kebab Sandwich

Best Homemade Doner Kebab with Chic...

Ev Yapımı Et Döner

The most viewed doner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine