Spicy Doner Kebabs. Easy to make and one of our favourite comfort food. List of ingredients can be found below. This Doner Kebab recipe is marinated in a heady spice mix before roasting the oven or grilled on Doner Kebab recipe.
Ideal with lamb, beef and chicken.
Rather than the traditional greasy and fatty doner kebab that is high in calories and fat.
Doner kebabs are just one type of kebab, of which there are hundreds worldwide.
You can cook Spicy Doner Kebabs using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Spicy Doner Kebabs
- It's of chicken thighs or breasts (I prefer thighs).
- Prepare of Marinade:- 1 cup yogurt (Greek yogurt preferred) but it’s up to you.
- It's of garlic or 3-4 garlic cloves.
- You need of coriander powder.
- It's of Cumin powder.
- Prepare of paprika but you can put 1 or 2 tbs of it if you like it spicy (like me!).
- Prepare of cayenne pepper.
- You need of onion powder.
- Prepare of black pepper.
- It's of salt.
- Prepare of Garam Masala (optional).
- It's of lemon juice.
- It's of olive oil or your preferred oil.
- You need of For Serving:- Pita bread / wraps or your preferred bread to serve with the chicken.
- Prepare of Your choice of veggies to go in the wraps, I prefer red or green peppers, onions.
- You need of Sriracha acha sauce to make it more spicy or Mayo.
Making a traditional doner kebab at home can be a bit tricky, although it's still possible if you have the setup for. Chicken Doner Kebab at Home!: This is a great recipe that you can do a lot of prep before your guests arrive Some of the world's best and spiciest kebabs come from Turkey's southeastern provinces. For Doner Kebabs, this could be just a single source of dry spice mix, or maybe they all get pre-assembled gyros from a specialist meat supplier whom uses their own spice mix? Create takeaway quality Doner/ Gyros Kebabs in the comfort of your own home.
Spicy Doner Kebabs step by step
- Cut the chicken into pieces so that they can be put on skewers or leave them whole and cut them after they are cooked.
- 1. Mix Marinade in a large bowl. Add chicken and mix to coat well. Marinade:- yogurt, all the spices, garlic, lemon juice and oil.
- 2. Cover and marinate in the fridge for a minimum of 3 hours to 24 hours. I prefer to do it for couple of hours. So I put the chicken in the marinade in the morning and use it in the eve for dinner.
- 3. Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- Remember to put skewers in warm water before using (I have no idea why! Lol).
- Take the chicken out of the fridge and thread the pieces onto the the skewers. Usually 10 skewers are enough for this amount of chicken.
- Bake for 35 minutes or till it’s cooked. I usually have to turn on the grill so that the surface is golden with some charred bits..
- Optional:- Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes.
- Tahbouleh bunch of curly parsley 1/2 red onion and capsicum. a As I don’t eat tomatoes but my husband does. So I put a small tomato but you leave out the wet juicy seedy bit and try to just put meaty flesh in a separate bowl ). salt cracked pepper lemon juice (probably about a tablespoon) and olive oil (I used the chilli one last time, yum) you need to balance the oil and acid, don't put more oil than lemon juice!.
- Serve with pita bread or your choice of bread (parathans).
Originating from a Turkish recipe, this pure spice seasoning does not contain flour or any other. Take Chicken out of 'fridge and cover with the spicy yoghurt mix. Cover with film, place in refrigerator and leave for You can do this periodically as it is cooking to make kebabs as you go, or once you're. Kebab, gyro, shawarma — whatever you call it, let it call the shots. And finally, how spicy do you want it?