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You will also need 8-10 metal or bamboo skewers (if using bamboo they are best soaked in cold water for an hour or so to help prevent them from burning).
In a mixing bowl, combine the chicken pieces, oil, garlic and all the spices, plus a generous grind of black pepper, but no salt just yet. Thread the chicken on to 8-10 long skewers, then place in a large dish or baking tray, cover and leave to marinate in the fridge for an hour, or for up to 24 hours.
Homemade ChickenDoner Kebab recipe!!! Carve it up, just like it’s done at the neon-lit kebab shops, then use it to roll up your very ownDoner Kebabs or make kebab plates. Marinated in a heady spice mix before roasting the oven or grilled on the BBQ, this is great food for gatherings.
Usually at the tender age of 18 when we hit the legal drinking limit (*cough, cough, no mum, I never drank a drop before then*). Late night outs with uni friends, being booted out of pubs at closing, drawn like moths to the brightly lit kebab stores.
You can’t miss thegiant rotisserie of meatthat greets you when you walk into a Kebab store. Sometimes, it’s concerning to think about how long it’s been there, lazily rotating around, waiting for the next customer to wander in before being carved.
While the chicken kebab meat does actually look like meat, the lamb and beef kebab meats have a uniform texture that’s a dead giveaway that there’s plenty of non-real-food fillers in them!
Shawarma and Doner Kebabs are prepared and used in similar ways (ie cooked on a vertical spit, shaved and served wrapped in flatbread) but they have different spice flavourings. Shawarma originates from the Middle East whereas Doner Kebabs originate from Turkey.
Kebabs originated in Turkey, so you can't get much more authentic than these Turkish chicken kebabs, ortavuk şiş (tah-VOOK’ SHEESH’). The method of cooking meats on a skewer over an open fire originated on the steppes of central Asia. In Turkey, it’s said the descendants of Genghis Khan himself skewered their daily catch on their swords and cooked it over an open flame. This concept was refined over time and was brought to the world with the westward migration of Turkic peoples.
In comparison to some modern kebabs, authentic Turkish shish kebabs are actually very plain. The key to great authentic Turkish kebab is in the quality of the meat and the flavor imparted by the marinade. In a typically hospitable Turkish way, chicken kebabs are often served alongside grilled beef and lamb to offer an alternative for diners.
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