So I’ve been playing around with homemade doner style kebabs recently, this is my take on the chicken doner.
You will need:
5 skinned and boned chicken thighs
1 large onion
1 large red pepper
For the marinade:
2tbsp natural yoghurt
1tbsp tomato puree
1tsp oregano
1tsp garlic powder
1tsp onion powder
1tsp smoked paprika
1tsp cumin
1tsp cayenne pepper
1/2tsp ground black pepper
1/2tsp salt
The juice of half a lemon
To serve:
Pita bread/flat bread/tortilla wraps
Mint yoghurt sauce
Salad
Put the chicken thighs in a bowl, add in all the marinade ingredients and give it a good mix with your hands, massaging it into the meat. Allow the meat to marinate for a couple of hours minimum, ideally over night.
Fold the thighs over and feed them onto 2 skewers, using 2 will make the kebab easier to turn and handle later on.
Place on a raised grill rack over a fairly deep baking tray and put into a 225 degree (Celsius) preheated oven for 30 minutes.
After 30 minutes take it out of the oven and turn the kebab over using the skewers, baste with the juices in the bottom of the baking tray before adding the roughly sliced onion and pepper to they tray.
Put it back in the oven for another 30 minutes until the meat, onions and peppers have started to caramelise around the edges.
Remove from the oven and allow the meat to rest for 5 minutes or so before carving, as seen in your local kebab shop.
Serve on a tray with the pita bread/flat breads, mint yoghurt sauce and salad.
