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Homemade Doner kebab

Homemade Doner Kebab

Middle Eastern flavor at your table — quick, filling, delicious! Make a doner kebab at home just once and you'll see you've found another great way to feed the family or guests something a little out of the ordinary. This wrap is a hit at a party, a filling lunch at work, and a welcome addition to any meal at home. It's a picnic essential! Make your doner however you like, with all sorts of ingredients, and you'll get new flavors and accents every time. Once you've tried a doner made at home from ingredients you trust, you won't want to grab one out anymore — after all, it's hard to know whether fast-food stands follow food-safety rules, so a doner from an unfamiliar spot can leave you with heartburn or worse! And made with vegetables and fish, say, or with no cooking at all, this kind of food can even help you eat lighter.

wella

Recipe author

Composition / ingredients

Servings:

Thin lavash

0.5

Chicken fillet

150

Bell pepper

Onion

Pickles

Fresh herbs

Any cheese

100

Garlic

Dry seasonings

Mayonnaise

Ketchup

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 7 g

Fats 57 % 16 g

Carbohydrates 18 % 5 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

First, get all the components ready, since the lavash will dry out if we do it first. Start by setting a skillet over the heat, then cut the chicken into small slices.
Step 2:

Next, slice the onion — not too fine.
Step 3:

Now you can add the onion and chicken to the hot oil.
Step 4:

Keep an eye on it so nothing burns, and cut the bell pepper — into strips is best.
Step 5:

Add the pepper to the pan too. Cook the filling for about 5 minutes — the small pieces of chicken will cook through fast.
Step 6:

While the filling cooks, thinly slice the cheese.
Step 7:

Then finely chop whatever fresh herbs you have on hand.
Step 8:

That's it. While the filling cools on a plate, unroll the lavash on the table and cut it into pieces of the size you want (halves work well).
Step 9:

To skip making a separate sauce, first spread the lavash thinly with ketchup, then with mayonnaise, smoothing it into an even layer over the surface.
Step 10:

Spoon the cooled filling straight from the pan onto the lavash, draining off the oil and leaving a small border along the bottom and near the other edges.
Step 11:

Scatter thin strips of pickle over the surface, sprinkle with herbs and seasonings, and cover it all with thin slices of cheese.
Step 12:

Now roll up the doner. Start from the side with the filling. Roll the lavash into an envelope or a log, giving it a few turns so the filling doesn't spill out.
Step 13:

You want a tight roll so it's easier to toast in a skillet, reheat in the oven, or warm however you like.

A few more tips. A doner's success comes down to a few things, and one is the right lavash — no cracks, dense, pliable, and easy to fold. Armenian lavash or homemade is ideal. The sauce is the second piece; it's usually sour cream, homemade mayonnaise, or kefir mixed with favorites like grated garlic, curry, dried spices, ground pepper, and so on. It's best to chill the sauce for half an hour before you roll the doner. If you don't feel like making a sauce, you can just spread the lavash with mayonnaise or another base. The filling: your imagination and what's on hand are your guides — you can put anything from the fridge in a doner, whether fish, vegetables, meat, or more. Meat: chicken, pork, or lamb all work. You can marinate it however you like and then fry it — or, if you're short on time, just season the whole filling afterward. Rolling the doner is the tricky part. If you add too much filling and leave no border, it'll fall apart or look messy. So spread the filling so there's enough lavash to fold into an envelope, with borders in the right places. The roll should come out smooth and tight.