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Chicken Döner Kebab

Name: Chicken Döner Kebab
Prep time: 2100 s
Cook time: 2700 s
Total time: 4920 s
Yield: 4
Ingredients: 2 pounds Chicken broilers or fryers thigh meat and skin raw; 250 grams Nestle Milkpak Yogurt; 1/4 cup Oil olive salad or cooking; 2 tablespoons Lemon juice raw; 2 tablespoons Tomato products canned paste without salt added; 1 teaspoon Spices garlic powder; 1 teaspoon Spices cumin seed; 2 teaspoons Spices paprika; 1/2 teaspoon Spices pepper black; 1 1/2 teaspoon Salt table; 4 Units Bread pita whole-wheat; 1 Head Lettuce green leaf raw; 1/2 Head Cabbage red raw; 1 Unit Onions raw; 200 grams Tomato products canned paste without salt added; 1 Unit Pickles cucumber sour; 1/2 cup Rice white medium-grain enriched cooked; 200 grams Snacks potato chips lightly salted; 1/2 cup Lettuce green leaf raw; 2 Units Pickles cucumber sour

82'

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This recipe guides you through preparing a flavorful chicken döner kebab, marinated in a rich blend of yogurt, spices, and lemon juice, then baked to perfection. It can be served in wraps, sandwiches, or on a plate with sides.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Chicken, broilers or fryers, thigh, meat and skin, raw

2 pounds Chicken, broilers or fryers, thigh, meat and skin, raw

Nestle Milkpak Yogurt

250 grams Nestle Milkpak Yogurt

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Lemon juice, raw

2 tablespoons Lemon juice, raw

Tomato products, canned, paste, without salt added

2 tablespoons Tomato products, canned, paste, without salt added

Spices, garlic powder

1 teaspoon Spices, garlic powder

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, paprika

2 teaspoons Spices, paprika

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Salt, table

1 1/2 teaspoon Salt, table

Bread, pita, whole-wheat

4 Units Bread, pita, whole-wheat

Lettuce, green leaf, raw

1 Head Lettuce, green leaf, raw

Cabbage, red, raw

1/2 Head Cabbage, red, raw

Onions, raw

1 Unit Onions, raw

Tomato products, canned, paste, without salt added

200 grams Tomato products, canned, paste, without salt added

Pickles, cucumber, sour

1 Unit Pickles, cucumber, sour

Rice, white, medium-grain, enriched, cooked

1/2 cup Rice, white, medium-grain, enriched, cooked

Snacks, potato chips, lightly salted

200 grams Snacks, potato chips, lightly salted

Lettuce, green leaf, raw

1/2 cup Lettuce, green leaf, raw

Pickles, cucumber, sour

2 Units Pickles, cucumber, sour

Chicken Döner Kebab

Nutri value

Go to instructions

Instructions

6 Steps

82'

Total

35'

Preparation

45'

Cooking

Waiting

Step by step

1 of 6

30'

Step 1

Marinade The Chicken:
1. In a large bowl, mix together yogurt, oil, lemon juice, tomato paste, garlic powder, cumin, paprika, black pepper and salt.
2. Add the chicken thighs in the marinade and toss well. Make sure to coat each chicken piece well with the marinade.
3. Cover the bowl and let it sit in the fridge for 3 hours. It is even better if you marinate it overnight.

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2 of 6

30'

Step 2

Skewer The Chicken and Bake:
1. If you are using bamboo skewers, soak them in water for 20-30 minutes. Preheat the oven to 400 F / 200 C. Line a large pan with foil. We will place the skewers on the top rim.
2. Remove the chicken from the fridge. Take two skewers and thread chicken pieces onto them, one side on one skewer, the other side on the second skewer. Push each chicken piece you thread against the previous one.
3. Repeat with another 2 skewers for the remaining chicken pieces.
4. Place the skewers on the top rim of the prepared pan. Make sure the chicken pieces are hanging only and not touching the bottom of the pan.
5. Bake for 30 minutes or until it gets a nice golden color.
6. Remove from the oven, flip the kebabs, take a spoonful of the juices in the pan and pour over the kebabs. Bake for another 25 minutes.
7. Remove from the oven, baste again with juice and let it sit for 5 minutes before serving.

Check

3 of 6

Step 3

Carve The Chicken Doner Kebabs:
1. Place the kebabs upright and slice as thinly as possible using a sharp knife.

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4 of 6

10'

Step 4

3. To make wraps, put some salad (finely chopped lettuce, red cabbage, onions, tomatoes, cucumber) on a flatbread, top it with chicken doner kebab pieces and roll it up.
4. To make sandwiches, fill a doner bread (or pita) with some salad and chicken doner and enjoy.
5. To serve it on plates, prepare a doner plate by assembling chicken doner, rice, potato chips(optional), salad with lettuce, red cabbage, tomatoes, cucumber and pickles all on a plate. You can still add some flatbread on the side.

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5 of 6

Step 5

• To grill: Preheat the grill to medium-high heat (400 F). Place the kebabs on grates. Close the grill and let them cook for 15 minutes. Flip them over and cook the other side of kebabs for 15 minutes.
• To cook on the stove top: Heat a little (about 1 tablespoon) oil in a large cast iron skillet over high heat. Place the chicken in a single layer and cook it for 5-7 minutes. Flip it over, reduce the heat to medium and cook this side for 7 minute or until it is cooked.
• Let the chicken rest for 5 minutes before carving.

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6 of 6

Step 6

• To make yogurt sauce: Whisk together 1 cup yogurt, 1 tablespoon olive oil, 1 clove of garlic (grated), 1 tablespoon lemon juice and ½ teaspoon salt.

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