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Servings:

Chicken Döner Kebab

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).

Total Time

18hr

4.0

1 Rating

Author: Chef's Opinion

Servings:

Ingredients

•

Boneless, Skinless Chicken Thighs

•

2 Tbsp

Olive Oil

•

Lemon , zested, juiced

•

2 Tbsp

Garlic Paste

•

1 Tbsp

Sweet Paprika

•

2 Tbsp

Kosher Salt

•

as needed

Crushed Red Pepper Flakes

•

1 Tbsp

Ground Coriander

•

1 Tbsp

Fresh Oregano

•

1 tsp

Ground Cumin

•

2 Tbsp

Fresh Cilantro , chopped

•

3 cups

Greek Yogurt

•

1/2

Large Onion

Cooking Instructions

Mix together Olive Oil (2 Tbsp) , zest and juice from Lemon (1) , Garlic Paste (2 Tbsp) , Sweet Paprika (1 Tbsp) , Kosher Salt (2 Tbsp) , Crushed Red Pepper Flakes (as needed) , Ground Coriander (1 Tbsp) , Fresh Oregano (1 Tbsp) , Ground Cumin (1 tsp) , Fresh Cilantro (2 Tbsp) , and Greek Yogurt (3 cups) .

Add Boneless, Skinless Chicken Thighs (12) , mix well, cover and chill overnight.

The next day, separate the skin from the meat and preheat the oven to 400 degrees F (200 degrees C).

Take Onion (1/2) , 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 400 degrees F (200 degrees C) 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 160 degrees F (70 degrees C), remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat. Serve with salad.

Nutrition Per Serving

CALORIES

387

FAT

17.4 g

PROTEIN

44.4 g

CARBS

8.8 g