In my quest (did I mention I was on a quest? I didn’t? Well I am) to recreate the kind of food you will desire, maybe even drool after, following some Friday night shenanigans, I happen-chanced across the Holy Grail of fast food creations; the Doner Kebab.
Yes the Doner Kebab; possibly the ultimate in culinary creations. The perfect match of meat and bread. Ideal sustinance for the worse-for-wear. All the salty fattiness you could want after a pub-induced coma, combined with the practicality and portability of the humble pitta bread.
I will not bore you here with the tedious realities of buying and eating Doner Kebabs after hours (suffice to say you are basically taking your life into your own hands). I will instead focus on creating this meaty treat at home.
Now before we get into the nitty gritty of homemade kebabs we need to first assess the position of Doner Kebabs in the post-pub food hierarchy. After some extensive, in-depth, research I produced the following table, which rates classic post-pub food in terms of cost, ease-of-use, nutrition and taste.
Little surprise that the humble kebab came out on top:
So, with kebabs being a no-brainer, we will commence to the preparation. For Homemade Chicken Doner Kebab you will need (from the BBC Good Food Magazine):
- skinless chicken thighs (boned, 12 or so)
- 2 garlic cloves, chopped
- zest and juice of a lemon
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tbsp oregano
- 2 tsp smoked paprika
- big old glug olive oil
- large bunch parsley, chopped
- pitta bread, dill yogurt sauce and tomato, onion & cucumber salad to serve (see below)
I also made some normal kebabs, for fun
First off combine the ingredients for the marinade in a big bowl. Add the chicken and coat in the marinade. Cover and put in the fridge for a few hours.
Push each piece of chicken onto two metal skewers:
Push the meat on really tight:
Cook in the oven for about 50 minutes, turning occasionally, basting with the fatty juices (you could BBQ this but we are not experiencing BBQ weather here in south London).
Check it’s cooked through, remove from the oven, cover with some foil and leave for 20 minutes. Meanwhile make the sauce – combine 2 parts of greek yogurt with one part mayo, add a big handful of chopped dill and season. Make the salad by chopping up some deseeded cucumber, tomato and red onion and adding some lemon juice and seasoning.
To serve, stuff some warmed pitta with sliced chicken, topped with the salad and creamy sauce.
Just like you get in the ‘Happy Doner Kebab House of Happiness’ down the Old Kent Road…
Add some Tiger Prawn and Sirloin Steak Kebabs for the sheer hell of it. Let’s all take one last look at the doner, it didn’t last long…