10-Minute Chicken Doner Kebab Recipe

Hello beautiful people from different places all around the world. Today I would like to teach you the fastest and one of the tastiest chicken doner recipes in the world. And the beautiful thing is it's going to take 10 minutes of your time totally to prepare and to cook it. Secondly with the doner recipe I'm going to have a salad with it. Incredibly easy. With Refika touch. It's going to be one of your staples in your kitchen. So, doable, easy, and a lot of fun recipes that's going to make your lives much, much more fun. So hope you'll enjoy. Let's start the recipe. The recipe needs a bit of onion. Why do we need the onion? The acidity of the onion will soften and open up the cells. We're gonna use, not the onion itself, actually the onion juice. To get that onion juice, we cut half of the onion in and then, Now the onions are almost like a puree. What I'm going to do, I don't want the things. I collected my onions. I have one chicken breast and one chicken thigh. If you have just a thigh that would also work. If you have just chicken breast that would also work. So whatever you have, I had both so I'm using both. It's around 400 to 450 grams in total so you can understand the recipe that way. Then Then I squeezed the onion juice. I think you need something stronger. A bit of onion can get in, not the end of the world. Then, something to increase the taste. For that, in Turkey, we have pastes. I'm going to use both, but you can use just one of them. Half a teaspoon of red pepper paste. And more importantly, half a teaspoon of tomato paste. Tomato paste is umami in your refrigerator in a way. So now, I cannot open this lid. You have to try. Okay, you are strong. But for the ones who are not sure, you can do a few things. Now there's something viral like you put the knife. But this damages the lid. Or you can like hit the lid. on the side like this it will again damage the lid there's one way much easier and less much less dangerous because sometimes by hitting like this you can break the jar as well it's just hitting all right hitting the jar just directly up down but hit it on your cutting board Okay, like this, so. Come on, give it to me. No, no, no. You can break the jar like that as well. It was easy, come on. I remember one day you broke somebody's jar like that, no? My neighbors, tomato sauce everywhere. not like this the other way yeah the other way okay so half a teaspoon of tomato paste and then to make it more like a doner the real doner the shawarma the big thing is normally a good one they cut the meat and then they put it into a mixture of yogurt the onion juice and some herbs salt so we are kind of imitating that time is level teaspoon quite a lot the highest amount of rice is the thyme here makes a huge difference you use thyme a lot with meat the reason i use thyme a lot with meat is When I was growing up in Cyprus the meat was smelling thyme not because they were marinating it with thyme but actually the sheep and the animals were eating the wild thyme and it was changing the smell of their meat that's why that is my strategy making it more wild that way. Half a teaspoon of cumin, pinch of pepper, pinch of salt, a big pinch if you cannot find tomato and pepper paste you can put a bit of tomato juice and more salt one final thing is butter because the chicken breast is nice fat we are doing it with adding a bit of butter inside it lacks animal fat it lacks animal fat so that's it we mix it together making it a paste now after a minute this is a nice and this is my stomach ringing the bell. so as you can see it's a paste like this. this is ready. for two three minutes i'm going to let it rest. clean here and prepare the salad and then continue cooking. salad with the doner is as important almost as the doner itself. how what are we gonna do? now i have some lettuces here, one carrot, a bit of parsley, a bit of purple cabbage. always reminds me the Munch painting. what i'm going to do Because I like these sides very much, I want to reserve them for the sandwich last minute but to these whiter parts I'm going to thinly slice them. Voila! Same thing for the cabbage and for the carrot I don't want to peel my carrot but I don't want to take a skin so with my knife I clean the surface like this and the rest I grate. Actually, I will need probably half of it. The rest I can eat. You want? Uh-huh. Thank you. No problem. and a bit of parsley I put everything together the most important thing about the salad if it's too crunchy when you also eat it with the meat if the crunchiness is too much you find yourself the meat disappearing and you're continuing chewing the veggies it's not a pleasant feeling so we have to do a bit of the chewing before so how would we do that we put a bit of salt the hardest one would be the carrots and the purple cabbage I'm going to first rub the carrot like this and then move to the purple. So we mix all this up. But more importantly, we need one more ingredient. Actually, we're going to make one ingredient into two. We're going to use pickles. We have small gherkins. This perfect juice is very valuable. I'm going to put the juice instead of lemon or vinegar and salt. Mostly I use the water of the pickle juice. It will boost the flavor. A bit of olive oil for the gherkins. The taste shouldn't be like again dominate because it's a strong taste. I am cutting them into small pieces so that it comes in between your mouth. So two gherkins would be more than enough. two it's going to go while i am cooking we mix all this up and this is the salad that i am going to use for my doner we're going to need another sauce it could be vegan mayonnaise we have it on the channel i think it's short so easy to make so if you want to make mayonnaise from scratch please use that recipe or you have the store-bought one life sometimes needs to be easier it's a bit too Probably people will want to eat it a lot. I'm going to change this mayonnaise into a garlic one and I'm going to do that very simply. With one garlic I will grate it. This was not a fine grater because it was already dirty. I wanted to use it. Some pieces it wasn't able to grind very well. What can we do? The pieces that I wasn't able to grate, I put some salt, some to mixture. Make it really a paste like this and then add it. a bit of black pepper in too and then voila the sauce is ready if you like your sauce to be hot you can use pul biber red flake pepper or red powder pepper if you like and then other than our doner we have this mayonnaise mixture and we have this salad with the pickle juice a real versatile of tastes then let's move here and finish our doner kebab Normally a doner is big and then we cut pieces. We discard that we're going to have the thin leaves of doner from the start. How are we going to do it? We need some baking paper and a counter. I'm going to wet the counter first a bit not too much. Then as you can see like this is always the pain in our backs. It always comes back and we wrap the baking paper and then open it like this. When we do that it's more easily in a way openable even though this is like baking sheet and it's non-stick because the chicken breast is kind of sticky we need to oil it a bit you don't need this when it's beef you need it when it's chicken then i put about 250 grams totally now this is about 500 grams it smells so so so beautiful we'll need another paper same thing actually these baking papers one is more shiny side the other is more mud we use the shiny side put some more oil and then we put it on top like this as you can see it was too little water it's now moving like if i wet it again that's like magic yeah it becomes sticky i don't Don't give a lot of pressure. slowly i make sure i distribute my doner everywhere for example this part is too thick i take it here this part is too thin i put it here and then continue like this so this is incredibly nice for the people who come to istanbul and eat our beautiful turkish doner and can never find it outside turkey as it's as life isn't it doesn't have to be perfect so have a look at it at this part Probably the tomato paste wasn't distributed well. Not a problem, very good. If some parts is taken outside, you can always put it here back. Make a patch and then it is ready. Okay, I took the upper layer of the sheet out to use it for the next one. I'm going to make one more of this and I'm going to then cook it. Now the fun part starts. We heat the pan and a bit of butter gets in and then one of the four squares we cut them in squares to be easily being cooked on the pan. There it goes in the pan and in one minute we see as the meat cooks wrinkles the sheet and then leaves the sheets like this. I do not want to cook my döner to the fullest and lose its juice so this is like semi-cooked everything happened in 30 seconds but what do we know when the protein has the Maillard reaction for example we can see both like this has the browning and the Maillard reaction here this part doesn't the same döner the same ingredients this for example tastes 10 times better this is a it's okay kind of taste so we have to get this but if I do it from the first one I'm going to dry my donuts what I want to do I want to cook all of them make it full and then finally before I serve you can do this 10-15 minutes before you want to serve at the last minutes you serve you cook it together I'm going to cook the rest the pan is hot we put some butter And then face down the meat. Very important thing, when you're cooking on a non-stick pan, some parts it has a share of heat but it doesn't have anything to cook on. What happens? These parts increase in terms of degrees and instead of nice browning it can turn into black. To prevent that, what we have to do, we have to use this thing to clean our surfaces of the pan like this. This way we get all the taste and we make sure the sides of the pan, which doesn't have a share of anything cooking. Don't burn. Finally, all my döner are cooked. What I'm going to do is warm up my breads. What kind of bread is that? This is called tombik ekmek. It's what döner sellers use in Turkey. We heat it up. Again, the same thing happens like the browning in the chicken. These brownings are also taste. Very simple. But it makes a huge difference. Then I put the rest of my butter. In total, it seems a lot. But I use about 3 tablespoons of butter for the whole thing. To the inside and outside. Because these are too big, I am cutting them in pieces. This way it looks more like a chicken doner. They're giant right now. Making sure they are getting their brownings. Meanwhile, on the sides. to the bottom a bit of mayo then not a bit a lot of salad like this and if you are ready as you can see this was 450 grams of chicken breast so about two portions in a way but you can feed more than two people with this and finally these lettuces that we have cut goes on top like this And few pickles of course. A giant chicken doner. Yeah. Chubby sandwich. This is ready. A whole chicken doner like this. A feast. Anadolu haven't been in front of the camera for a while. Would you like to come and taste? I wanted to cut it from here so that you understand it's not an airplane sandwich. Normally they put everything here and this is like and it's not like that so you taste first. This is chicken doner from my university time. It tastes like this yes. I really enjoy it now. It's so so delicious. We call this yumulmak. First you get to taste all the chicken. Yes. A bit of the pickle juice and the greens. And the sauce is coming. What is the sauce? Mayonnaise and garlic and is there anything else? There's red pepper but it's okay. You've realized the garlic bravo. Are you going to eat it all? Not for us. As you can see actually we prepared to make it for two but we can have four sandwiches like this. Definitely and this is really cool with chicken. We have sauce we have salad. So that's it for now hope you liked our way of making the doner one piece at a time so if you want to put it into a freezer and use it one by one we have a different recipe on the channel it's here it's with meat but you can use the strategy of how you can do it instead of using baking paper we put it into refrigerator bag so you can do that as well we don't want to put the baking paper in the fridge reason is after a while it will soak up the smell of the fridge and the meat is going to go drier. non-frost technology takes the water of all the things that are open in the fridge. so keep that in mind. hope you've enjoyed. hope you found relatable easy to do recipes without a fuss. we don't want to make these recipes look better but taste better. our main focus is to make everything we do taste great and if you have seen our difference from whatever there is outside and if you want to support it you know what to do write a bit of comment cook our food share it with your loved ones and until next week hope to take good great care of yourselves