Chicken döner kebab - tasty and homemade
This is the recipe for a tasty, juicy homemade chicken döner kebab, that is quite easy to make at home and with a few ingredients.
Antal 5 persons
Ingredienser
- 1,5 kg chicken without bone, aprox 1 kg chicken thighs and ½ breast
- 2 tbsp turkish yoghurt
- 3 cloves garlis, grated
- 2 large onions, grated
- 1½ tbsp paprika
- 1½ tsp cayenne pepper
- 2½ tsp salt
- 1½ tsp pepper
- 1 tsp cumin
- 1 small tsp coriander
- 100 ml olive oil
- ½ small lemon
- 3 tbsp duck fat, or a little more olive oil
Sådan gør du
- Preparation marinade: 1: First, free the bones from the chicken pieces and cut the chest along the lenght (horizontally) 2: Grate the onion and garlic on a grater - put it in a bowl along with all the other ingredients. 3: Mix well and then pour the chicken and mix well until the marinade is evenly distributed. 4: Cover and place in the refrigerator between 3 and 24 hours. The longer the more flavor.
- Barbecue: 1. Remove the meat and press it down one at a time over 2 parallel spears. Continue alternately with the breast and upper thigh until everything is used. 2: Put it on a hot barbecue with a drip tray below. 3: Grill for about 45 minutes, brush with the dripped juice and cut a little of the meat along the way, when it's crisp and brown. 4: Cut the salad, onion and parsley, and make the dressing. If you make your own flatbreads, bake them before you start grilling the meat. 5: Serve it all together and make a durum roll with a little salad, onion, chicken and chili. We also got humus in the roll.
Noter
It is important that you use chicken meat with skin (and maybe a little breast). The fat from the skin helps to taste and ensure, that the meat does not dry out
Remember to brush with the juice along the way
Make the flatbreads yourself - and before you start roasting the meat.
Have a sharp knife so you can easily cut off the meat without destroying the roll.
Serve possibly along with humus, lettuce, onion and parsley and a little homemade youghurt-garlic-cumin dressing.
