Chicken Döner Kebab

Döner Kebab, Sold At A Street Stand In Germany

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One of the first Exotic” dishes that had established itself in Germany after the mass-migration of millions of “Gastarbeiter” (Guest-Workers) from Italy, Turkey, Greece, and Yugoslavia in the 60’s, was the Turkish “Döner” (Doner Kebab).

It was unlike any other dish we had seen before, a huge spear of layered meat and fat, slowly spun and roasted on an upright grill, seasoned heavenly and served on a fluffy, tasty flatbread (Pita), with additions which generally contained salad or vegetables, such as tomato, lettuce, cabbage, and onions, with sumac, fresh or pickled cucumber, chili’s, and various types of sauces (often just plain yogurt). Little has changed in the preparation and the ingredients through the following decades and “Döner” has become as widespread in Germany as bratwurst and sauerkraut. 🙂
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Bon Appétit ! Life is Good !
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P.S.
Traditionally, Döner is sliced very thin and served wrapped in flatbread, such as pita. However, when I prepare it with chicken and at home, I prefer to slice the meat a bit thicker and serve the sandwich open-faced. If I have company, we can use fork and knife, or rip small pieces of the bread and top it with meat and condiments in individual bites (As I love to do)
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Chicken Döner Kebab

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Preparation :
To read instructions, hover over pictures
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: skin and debone 12 ea chicken thighs

: 2 tbsp olive oil, zest of 1/2 lemon, juice of 1 lemon, 2 tblsp garlic paste, 1 tblsp sweet paprika pwd, 2 tblsp kosher salt 1/2 tsp chili flakes 1 tblsp coriander 1 tblsp oregano, 1 tsp cumin, 2 tblsp chopped cilantro, 3 cup of Greek yogurt

: mix together ingredients

: add the meat and skin, mix well, cover and chill overnight

: next day, seperate the skin fromm the meat

: cut a large onion in half, skewer with a long bamboo or metal skewer

: impale half the skins first, then top with all the meat

: finish by skewering the second half of the skins on top

: place in a preheated 400F oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160F, remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat

: while the kekab is cooking, prepare a salad of shredded ilettuce or cabbage with chopped cilantro, julienned grilled red peppers, julienned onions and a yogurt dressing (or use any condiments/salad you might prefer)