Chicken Doner Kebab Take-Away Style

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INGREDIENTS:

  • 1 kilogram chicken thighs
  • Marinade:
  • 200 grams plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • 5 grams tomato paste
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons curry powder
  • Other ingredients:
  • 2 slices apple
  • 1 wooden skewer
  • Shredded cabbage
  • Chopped onions
  • Cherry tomatoes
  • Avocado
  • Shredded cheese
  • Coriander
  • Taco shells


    • METHOD:

    Cut chicken into smaller portions.

    Combine all ingredients for the marinade and mix well.
    Marinate the chicken pieces for at least half a day, preferably overnight.

    Line a baking tray with parchment paper.

    Place a slice of apple on the tray.
    Then stick a wooden skewer into the center of the apple so that it's standing upright.
    Pierce the chicken through the skewer one on top of the other until all the chicken pieces are used up.
    Finally top with the other slice of apple.

    Bake for at least one hour at 200 degrees C.

    Shave off chicken with a sharp knife and serve as is or as a great filling for tacos.

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    COMMENTS / REVIEWS

    1. E
      Erin M.

      I love making this recipe its amazing:)

    2. s
      susan briscoe

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    3. D
      David Michel

      Wow – I tried this recipe tonight & was impressed!

    4. S
      Stevie

      I absolutely love the simplicity of this recipe.

    5. N
      Nandita

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    6. c
      colin

      Wow, I'm the first to make this? Cool. This was really easy to make

    7. J
      JudyL

      OMG. Thank you for this recipe, it is wonderful!

    8. T
      Tomoko Negishi

      I loved it,I made it for a very dear friend and she was impressed

    9. R
      Roberta

      this looks and smells great! and very easy.

    10. C
      Cristie

      I am currently eating it by the bucket

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