Home Celebrating German Culture in America Chicken Döner Recipe – Erzatz Döner You Can Make at Home
Chicken Döner Recipe – Erzatz Döner You Can Make at Home

Chicken Döner Recipe – Erzatz Döner You Can Make at Home

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Let me start by saying that this Chicken Döner Recipe is not the same as visiting your favorite Döner stand in Germany at 1 am looking for delicious nourishment to get you through an evening of celebrating with friends. BUT… it’s a pretty darn good recipe, and it might just satisfy your cravings for those fabulous flavors. And since it’s made with chicken, you can sort of pretend it’s healthy-ish.

I know, there are also going to be a few people out there grumbling that Döner isn’t German, it’s Turkish! Well… yes… it first came to Germany in 1969 to the city of Reutlingen … but shortly after that, a Döner stand opened at Berlin’s Zoo Station, and the popularity EXPLODED! In fact, a 2007 survey determined that Döner was the most characteristic food of Berlin (pretty amazing, when you consider that the Currywurst was invented there in 1949).

chicken doner recipe

Now… this recipe is not made on a stand up Spiess…. but you can make it in your home oven, or even on a grill (oooohhhhh or on a Schwenker grill!). My daughter REFUSES to eat onions, so I use cucumbers for her instead. And we put some Tzatziki on it just for a nice fresh punch. Add the toppings you like (you can even add hot sauce!) serve it on a Pita or over a salad… and just ENJOY your Erzatz Döner!


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Chicken Döner Recipe

There are a lot of different spices and seasonings in this marinade. Don’t leave any out.

Chicken Döner Recipe -An Erzatz Döner Recipe to Keep You Satisfied Until You Get to Germany Again!

Prep Time: 9 hours

Cook Time: 50 minutes

Total Time: 10 hours

Cuisine: Turkish and German Food

Yield: 5-8 servings

Chicken Döner Recipe -An Erzatz Döner Recipe to Keep You Satisfied Until You Get to Germany Again!

Ingredients

  • 2 1/2 to 3 lbs Boneless Skinless Chicken Thighs (around 9)
  • 1 cup Plain Yogurt (you can use Sour Cream)
  • 1 tsp. Lemon Juice
  • 2 tsp Paprika
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Onion Powder
  • 1 tsp Chili Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 2-3 garlic cloves minced
  • 2 1/2 TBL Tomato Paste
  • 2 tsp. Olive Oil for drizzling
  • For Serving-
  • Pita Bread
  • Diced Tomato
  • Shredded Lettuce
  • Diced Cucumber
  • Tzatziki
  • Hummus
  • Hot Sauce
  • In Addition-
  • Wooden or metal Skewers
  • Aluminum Foil

Instructions

  • Wash and trim some of the extra fat off of the Chicken Thighs.. pat dry
  • In a medium bowl, combine the Yogurt or Sour Cream and all the seasonings, lemon juice, salt and pepper and garlic. Mix it well.
  • I found it easiest to put the chicken thighs in a gallon sized zip-lock bag... then add the the yogurt marinade. Zip the bag shut, then knead the bag to completely coat the chicken.
  • Set the plastic bag on a dish, then put in the refrigerator for at least 8 hours.
  • When you are ready to cook....
  • Take the chicken thighs out of the bag. Roll each one up into a semi-tight roll, and secure onto 2 skewers. Add one or 2 other rolled up thighs to the skewers.
    In the oven-
  • Preheat oven to 450 degrees.
  • Line a baking pan with foil (for ease of cleaning)
  • Set the skewered thighs across the edges of the pan... so that they are held slightly above the pan bottom
  • Drizzle with the Olive Oil
  • Roast for 30 minutes
  • Then spoon some of the drippings over the chicken... flip the skewer over... spoon with more drippings... then Roast for another 10 - 15 min.
    On the Grill-
  • Pre-heat your grill... If you are using a gas grill, only heat half of the grill. If you are using coal, move the coals to one side.
  • When the grill is hot, oil the grill, then put the chicken on NOT DIRECTLY OVER THE FIRE!
  • Cook 15 min... flip... 15 more... flip... then 10 more.
  • Remove from the grill.
    To Serve-
  • Slice the chicken thighs the long way (parallel to the skewer).
  • You can add more drippings to the pile of meat.
  • Serve in a Pita with tomato, onion, hummus, hot sauce, tzatziki... I find it easiest to warm the Pita in the oven, lay it on a piece of foil, then load it up and wrap the foil up to hold it together.
  • Alternatively, build a salad with the Chicken Döner meat on top. Or serve with an assortment of side dishes.

Notes

Don't be put off by the long time... the meat takes time to marinade and absorb the flavors from all the amazing seasonings. You can prepare the chicken the night before, then leave it in the refrigerator until you are ready to cook.

https://germangirlinamerica.com/chicken-doner-recipe/

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Find a Quick Tzatziki Recipe HERE–>Tzatziki

Chicken Döner Recipe Step by Step Photos

chicken doner recipe
Mix the Yogurt and seasonings- it will be quite strong!

 

chicken doner recipe
Put the chicken and the marinade in a bag, then in the refrigerator for at least 8 hours.
Chicken Doner Recipe
Run 2 skewers through the rolled up chicken thigh… it makes everything more stable

 

chicken doner recipe
Roast the chicken for 30 minutes, spoon some sauce over it… then rotate, spoon more sauce… and roast 15 more minutes.
chicken doner recipe
Looking Good!
chicken doner recipe
Or grill the skewers … don’t put the chicken directly over the flame! It will burn and dry out.
chicken doner recipe
Slice lengthwise…

 

Chicken doner recipe
Get all your toppings together
chicken doner recipe
Serve and Eat!



chicken doner recipe

Comment(1)

  1. there is nothing more german than a Doner Kebap. The first thing i’m doing when i go back home to visit is going to a Kebap Haus and eating one.

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