This homemade chicken doner kebab is a real winner!
People usually associate The Donor kebab with a drunken night out, a fight and a leftover breakfast perfect for a hangover.
It has many a name from the Elephants leg, shit on a stick to a Dodgy Dave, but however it is known, this is one of the UK’S most loved takeaways!
Many a back alley, has a kebab shop that stays awake all night and serves some crazy calorie laden concoction wearing a coat of cheap pitta bread with a garlic mayo scarf, however, making your own from scratch can not only be off the tasteometer but also really healthy and frugal!
Homemade healthy kebab recipe
I have recently been buying most of my meat from Muscle foods as it’s very well priced, is a high quality and honestly its easy. I still like to pick up a yellow sticker wearing item, but it is becoming a bit of a hassle lately with many like-minded people, that I honestly cannot be bothered to wait around for the lady with the reduction gun, so what turned out to be a trial with Muscle foods, has turned out to them holding me as a happy customer, and I would honestly recommend you trying them!
Most Sundays we have the in-laws and my parents around for dinner, so this weekend I fancied doing something different. The kids love chicken kebab, minus the salad and sauce and they are super easy to put together.
Make this meal a day before you plan to eat it, as we need the flavours to infuse and marinate the meat.
How to make a homemade healthy chicken kebab
You will need:
4 boneless chicken thigh
½ lemon juiced
1 onion grated
3 crushed garlic cloves
½ cup of fresh parsley finely chopped
2 tsp salt
1/4 cup of tomato puree
2 tsp sumac
2 tsp cumin
2 tsp paprika
1 tsp pepper
1 tsp castor sugar
- Get a large bowl
Add 1 cup of yogurt with the onion, garlic, tomato puree, parsley, salt, sumac, pepper, cumin & paprika then mix it well.
- Flatten the chicken
Pop the chicken thighs into a plastic bag and with rolling-pin bag the chicken to flatten it, cut every thigh in half.
Put the chicken into the yogurt mix, coat it really well, cover and pop in the fridge.
- Make the cucumber and mint sauce
Add 2 cups of yogurt into a bowl, add half of the finely chopped cucumber, add ¼ cup of water, a dash of salt, sugar and mint then mix well and cover.
Put the oven on a medium heat.
Take 2 metal skewers, fold the chicken and slide it up the skewers, repeat with all the chicken, try to put a piece of chicken skin at the end of the skewer, this will stop the meat drying out.
In a cake tin or oven dish add a little bit of water to the bottom (this will keep the chicken moist) and lay the chicken over the top of the tin, the chicken shouldn’t be touching the bottom (see pic) and cook for 40 minutes, turning once during cooking. Let this rest for 10 minutes before you slice up the kebab. Cut a large potato in half and rest the end of the Skewer in the potato to keep it still and secure.Slice in a downward action, so that you get lots of small cuts of chicken.
Toast the pitta breads, prepare the salad and serve with the mint dip.
This was a hugeeeeeee hit with everyone and i doubled up the recipe so it would feed my gang, I even made a garlic sauce which was super simple.
Just mash-up 5 garlic gloves, add to a bowl with 1/2 cup of mayo and 1/2 a cup of natural yogurt and a good dash of salt, mix well and serve, however, its much better when made a day in advance.
Please let me know how you got on with this recipe and I hope you really, REALLY enjoyed it.
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