Chicken Döner Kebab

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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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Click here to read all about  Kebab
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Click here for more  Kebab  on  ChefsOpinion 
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Chicken Döner Kebab

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Chicken Döner Kebab

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Chicken Döner Kebab

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Chicken Döner Kebab

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Chicken Döner Kebab

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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