Chicken Döner Recipe
My chicken doner kebab recipe is actually the same as my meat doner recipe that I shared before. Since many people have already made this change by using chicken instead of meat, I have not been in a hurry to share the chicken doner recipe until today. But as I have been asked a lot lately, I decided that chicken doner should have a separate recipe now.
Those who have tried it before know very well how well the meat doner recipe works well. At least I've never met anyone who tried it and didn't like it. Chicken doner gives the same result.
Can I Use Chicken Thighs Instead of Chicken Breast?
I guess this will be asked by lots of people. So let me answer in detail from the very beginning. You can use any part of the chicken you want to make chicken doner, but naturally the result will vary. Since many people find chicken breast meat dry, they tend to use chicken thigh in recipes that call for chicken breast. In fact, this is one of the common (partially) misunderstood things. Chicken breast meat is the softest part of the chicken as it is the least working muscle. Therefore, in cooking using sautéing and roasting techniques, if it is cooked for an appropriate time, breast meat is the softest part when cooked. The situation is different in boiling, but today our topic is roasting.
Since chicken breast meat is a soft meat, it is also one of the meats that cook in the shortest time. Unfortunately, many people are not convinced that it is cooked unless it is on its way to burning, as is the case with many foods. Chicken breast meat cooked for that long naturally loses all its water and dries up. In other words, chicken breast meat is not a dry meat, it dries out during cooking due to the wrong way of cooking.
On the other hand, chicken thigh, which is thought to be softer because it is fatty, becomes tough when cooked using sautéing and roasting techniques. However, fat tissue in chicken meat is not evenly distributed between the muscles as it is in beef. The fat tissue is placed in pieces around the muscle tissues, which does not contribute to the tenderness of the meat. On the contrary, thighs (even in chickens raised in cages) have to be cooked in water for a long time in order to soften, as their muscle tissue is strong. Therefore, while the thigh is more suitable for dishes cooked in water, such as chicken with lemon sauce or baked chicken thighs, chicken breast is more suitable for dishes that use a waterless cooking method, such as chicken skewers or fried chicken squid.
I know I wrote it too long, but I just wanted to share this general information that will help you in any situation where you can't decide which part to use in all chicken dishes. If we go back to the part about the recipe; you can use any part of the chicken to make chicken doner, but the result you get will vary. If you want the best result, I recommend sticking to the recipe and not overcooking the meat.
Enjoy the recipe...
- 1 kg chicken breast meat in large pieces,
- 1 small onion,
- 1 teaspoon of plain yogurt,
- 1 teaspoon of tomato paste,
- 1 tablespoon of vinegar (of any kind),
- 1 teaspoon of thyme,
- 2 tablespoons of olive oil,
- 1 heaping tablespoon of butter.
- Grate the onion
- Add yogurt, tomato paste, vinegar, thyme, salt and olive oil and mix,
- Add chicken pieces into the mixture and mix until all pieces are covered with the sauce,
- Take the pieces on a large piece of cling film and wrap them in a thick strip,
- Put it in the freezer and let rest for 5-6 hours,
- Take the chicken out of the freezer and finely chop it with a large and sharp knife,
- Melt the butter in a large skillet, place the chicken slices in the pan, and stir-fry them on high heat, until they are lightly browned.