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Donar in Turkish

Turkish-Style Döner (Chicken Shawarma)

Turkish-style shawarma with chicken and the just-right sauce! This recipe nails the sauce — it tastes exactly the way I remember it, personally, going all the way back to the late '90s. Turkish döner is another take on the shawarma so many of us love but are often wary of buying, never quite sure it was made properly and in clean conditions. Make it at home and you get to enjoy a favorite while knowing exactly where and how it was prepared. That kind of worry isn't misplaced, either. We've found that the sauce used for both shawarma and döner has a very short shelf life and turns sour very, very fast — even in the refrigerator. And that's not to mention tiny, stuffy street stalls! So döner absolutely must be eaten fresh. Keep that in mind!

JANORA

Recipe author

Composition / ingredients

Servings:

Flatbread (pita - 12 pieces)

1.2

Chicken breast

800

Tomatoes

Cucumbers (small)

Onion (optional)

Garlic (pressed or minced very fine)

Kefir

Sour cream

Mayonnaise

Ground black pepper

Ground red pepper

Ground coriander

Curry powder

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 23 % 7 g

Carbohydrates 53 % 16 g

154 kcal

GI: 19 / 0 / 81

Cooking method

Cooking time: 30 min

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1. Make the sauce: stir together the sour cream, kefir, mayonnaise, garlic, and seasonings. 2. Finely chop the tomatoes and cucumbers into the sauce, plus onion if you like it (I sometimes add a couple of chopped pickles for variety). 3. Cut pre-cooked chicken breast into cubes and pan-fry until lightly golden. 4. While the chicken cooks, prep the pitas: lightly toast each one in a dry skillet over low heat on both sides. 5. Onto each hot pita, spread a portion of meat and a small amount of the vegetable sauce. Roll it up carefully and wrap the outside in a small piece of foil — the foil holds the heat so the döner cools more slowly, and it helps the rolled pita keep its shape. Tuck an extra spoonful of the vegetable sauce into the top of the wrapped döner. 6. Do the same with all 12 pitas. The sauce quantity is plenty — you'll even have a little left over — but we add more sauce as the first portion settles inside. 7. Enjoy!