Prep Time20 Mins
Cook Time55 Mins
The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the “mother,” as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Follow The Steps
You can make the kebab at home. The homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.
Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection) for 7 Minutes. Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
Place the mixture into a loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil. Bake for [step_time sec="2100"]35 minutes[/step_time] or until the surface is golden with some charred bits (char is good!). Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this. Baste again with pan juices and stand for 5 minutes. Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.