Tavuk Doner Chicken Doner Recipes
TAVUK DONER - CHICKEN DONER
This is not quite the chicken doner from the restaurants but it's quite easy to make and satisfy my cravings. You must use fresh chicken and not use chicken that has been previously frozen. You will need to prepare the chicken overnight and freeze. I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes. This recipe comes from www.turkishcookbook.com - For the Aussies ground chicken = minced chicken - Does not include overnight marinating time
Provided by Chef floWer
Categories Lunch/Snacks
Time 35m
Yield 2 Doner
Number Of Ingredients 16
Steps:
- Place baking paper over chicken breast and using a meat tenderiser, hammer the chicken gentle to make it slightly thinner. Make sure you don't tear it, but it will not matter if you do. Repeat this with the other chicken breast. Seasoned the two chicken breast with salt and pepper and set aside.
- In a bowl add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast.
- Cover in plastic wrap and leave in the freezer overnight.
- The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred/slice chicken.
- Spray small amount of olive oil spray in a warm non-stick pan and cook chicken on both sides until slightly brown (be careful not to over-fry).
- To make the yoghurt sauce, mix all the sauce ingredients in a separate bowl.
- Serve it like a burger using Turkish bread rolls or as a wrap with pita bread. With lettuce leaves, tomato slices, onion slices and top with a generous amount of yoghurt sauce.
Nutrition Facts : Calories 431.9, Fat 21, SaturatedFat 6.2, Cholesterol 165.8, Sodium 250.1, Carbohydrate 15.1, Fiber 1.5, Sugar 9.7, Protein 45.9
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- Take your chicken breast in a cutting board. First of all dice them and then cut very thin lines from your chicken.
- Add 1/2 tbsp. tomato paste, 1/2 tbsp. pepper paste, 1 full tbsp. yogurt, 4-5 tbsp. vegetable oil, salt, 2 tsp. garlic powder in a large bowl and whisk until combined.
- Add 2 tsp. thyme, 1 tsp. red pepper flakes, 1/2 tsp. ground red pepper, 1/2 tsp. ground red pepper, 1/2 tsp. black pepper, 1/2 tsp. ground cumin to the bowl and stir well.
- Put your chicken breasts in the mixture, mix well until fully covered, put a stretch film on the bowl and let it rest about 2-3 hours in your fridge.
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