Chicken Doner Kebab Tavuk Doner Recipe

There’s nothing quite like the satisfaction of creating your own mouthwatering Chicken Doner Kebab masterpiece in your own cozy kitchen. Let’s dive into this flavorful journey that brings the tastes of a Turkish street food paradise right to your doorstep!

I love preparing a delicious and fragrant Chicken Doner Kebab using marinated chicken thighs packed with the rich flavors of smoked paprika, ground cumin, and a touch of cayenne pepper for added heat. The yogurt and olive oil base keeps the chicken tender, while the fresh lemon juice brightens up this mouth-watering dish.

Chicken Doner Kebab Tavuk Doner Recipe Ingredients

• Chicken Thighs: Rich in protein, they provide tenderness and juicy texture, making them an ideal choice for kebabs.
• Plain Yogurt: Acts as a tenderizer for the meat, adding a subtle tang and creaminess.
• Olive Oil: Heart-healthy fats that enhance flavor and aid in cooking.
• Tomato Paste: Adds a rich umami flavor and a hint of sweetness.
• Smoked Paprika: Provides a smoky, mildly spicy depth that enhances the overall taste.
• Lemon Juice: Offers a zesty freshness and helps tenderize the chicken.

Chicken Doner Kebab Tavuk Doner Recipe Ingredient Quantities

• 500g boneless, skinless chicken thighs
• 3 tablespoons plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lemon

How to Make this Chicken Doner Kebab Tavuk Doner Recipe

1. In a big mixing bowl, mix together the unflavored yogurt, olive oil, tomato paste, sweet paprika, ground cumin, ground coriander, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and lemon juice. This is your marinade.

2. The chicken thighs are put into the marinade, and mixed together so that each piece gets well coated. The bowl is covered and placed in the refrigerator for a minimum of 4 hours, with overnight being the ideal resting period, for the flavors to blend together and infuse into the chicken.

3. Set your oven to 400°F (200°C) to warm up.

4. Skewering the marinated chicken thighs is the first step of the process. Next, ensure your grill is very hot. Place the chicken onto the grill, cooking it for about five to six minutes on each side or until it reaches a temperature of 165 degrees Fahrenheit. (Note: for those using a grill pan, the temperature may need to be slightly higher, and the cooking time may take a little longer.)

5. Arrange the skewers on a baking tray or a rotisserie setup, and make sure there’s a drip tray underneath to catch any juices.

6. Cook the chicken in the preheated oven or on the rotisserie for about 40–50 minutes, turning occasionally, until the chicken is cooked through and has edges that are nicely browned.

7. After cooking, take the chicken out of the oven or rotisserie and allow it to rest for several minutes.

8. Using a sharp knife, carefully slide the chicken off the skewers and slice it thinly.

9. Provide warm pita or flatbreads to slice chicken doner on, then top with your choice of toppings such as lettuce, slices of tomato, cucumber, and a drizzle of yogurt or garlic sauce.

10. Savor your homemade Chicken Doner Kebab in all its scrumptious glory, whether you enjoy it as a wrap or serve it with a side of rice and salad.

Chicken Doner Kebab Tavuk Doner Recipe Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Whisk or spatula (for mixing marinade)
4. Cling film or plastic wrap (for covering the bowl)
5. Refrigerator
6. Oven
7. Skewers
8. Grill or grill pan
9. Baking tray or rotisserie setup
10. Drip tray
11. Meat thermometer
12. Sharp knife
13. Cutting board
14. Serving plate or platter
15. Tongs (for turning skewers)
16. Pita or flatbreads
17. Optional: serving utensils for toppings and sauce

FAQ

• Q: Can I use chicken breast instead of chicken thighs?A: Yes, you can use chicken breast as a substitute, but thighs are recommended for juicier and more flavorful results.
• Q: How long should I marinate the chicken?A: To achieve maximum flavor, let the chicken soak in the marinade for a minimum of 2 hours. Better yet, let it do so overnight.
• Q: Is it necessary to use cayenne pepper?A: No, the cayenne pepper is optional. Use it only if you want your kebab to have a little bit of heat.
• Q: Can this recipe be cooked on a grill?A: You bet! When you grill the marinated chicken, it gains a delectable smoky flavor. That’s what makes it so good!
• Q: How can I serve Chicken Doner Kebab?A: Present it in a warm pita or flatbread accompanied by lettuce, tomato, onion, and your preferred sauce, be it tzatziki or garlic sauce.
• Q: What can I do if I don’t have yogurt?A: If necessary, you can replace yogurt with sour cream or buttermilk. They work just as well for the tenderizing effect.
• Q: Can I make this recipe dairy-free?Yes, a non-dairy yogurt alternative can be used to prepare the recipe without dairy.

Chicken Doner Kebab Tavuk Doner Recipe Substitutions and Variations

For a thicker marinade, you can substitute Greek yogurt for plain yogurt.
Vegetable oil or melted butter can replace olive oil for a distinctly different flavor. Here are some alternatives to consider when using them in a dish:
Sweet paprika can replace smoked paprika if you want less smokiness.
Ground caraway can be exchanged for ground cumin for a slightly different spice note.
You can use lime juice in place of lemon juice for a different, still citrusy, flavor.

Pro Tips

1. Marinate the chicken for at least 8 hours or overnight if possible. This allows the flavors to penetrate deeply into the chicken, making it more tender and flavorful.

2. Before grilling, let the marinated chicken sit at room temperature for about 30 minutes. This helps it cook more evenly when placed on a hot grill or in a hot oven.

3. For extra smokiness, add a small amount of liquid smoke to the marinade or use a grill with a lid to trap and infuse the smoky flavor during cooking.

4. Baste the chicken with leftover marinade during the first half of cooking to keep it moist and enhance its flavor. Stop basting in the last 10-15 minutes to allow the chicken to brown nicely.

5. After cooking, allow the chicken to rest for at least 5 minutes before slicing. This helps the juices redistribute, keeping the meat juicy and tender when served.