The best Chicken Döner made at home starts with proper chicken and in this case i like to use chicken thighs. And my opinion about the best quality Chicken Döner is; the better your ingredients the less you need to add sauces for example to fully enjoy your meal.This Döner is so pure and delicious that you don’t need anything else ten bread and chicken and it will blow your mind away!
- 4000 grams chicken tighs
- 250 grams iceberg lettuce
- 2 tomatoes sliced
- 2 red onions sliced into rings
- 130 ml milk lukewarm
- 130 ml water lukewarm
- 110 grams yoghurt
- 10 grams olive oil
- 13 grams sugar
- 5 grams salt
- 20 grams dry yeast
- 530 grams flour
- Because the bread takes a long time i'm going to start by
- Grab a big bowl ( i prefer a stainless steel one) and add the water and the milk to the bowl.
- Add the yeast as well along with the yoghurt and the flour
- Mix it by hand or with a kitchen machine until it looks silky smooth and add the 10 grams of olive oil along the way.
- Cover the bowl with some foil and let is rise for around 1½ or 2 hours at least.
- Sprinkle on some flopur to a cuttingboard and place the dough on top of the board.
- Cut it into 9 seperate balls and turn them into round balls.
- Press them down until they are about ½ cm thick and place them on a sheet of baking paper on top of a baking tray.
- Slide them into the oven at a temperature of 250 degrees celsius for around 15 minutes or untill they pop upwards and get a beautifull goldenbrown crust.
- Put the cvhicken tighs on a cutting board and add around 1 or 2 tbsp of fine salt to the chicken tighs and mix it up.
- Flatten the chicken tighs with a heavy pan to make them as flat as can be.
- Grab your rotisserie and put the chicken tighs on a skewer. Try to seperate them as much as possible and don't worry about floppy bitsd sticking out because we will deal with that later on.
- Push it together and tighten up the skewers on both sides. Make sure the chicken is in the center when you put on the rotisserie on the grill. Test this!
- Prepare a chimney on top of a fired up firestarter and fill it up with briquettes.
- Once the briquettes are fired up spread it out in the kettle and bank all of it to on side so you have direct radiation heat on one side.
- Put on the rotisserie and let it rotate with the chicken.
- After around 30 minutes of cooking at a temperature over 200 degrees celcius you can see that the floppy bits have turnt brown and are already cooked trough.
- Grab a pan and slice of the floppy bits to get a more equal surface. Offcourse save those floppy bits or start eating already. ( tiny taste test would not hurt anyone right?)
- Keep slicing off parts of the chicken when you see crunchy brown meat.
- When you have collected enough meat for now start by slicing open your pita's and fill it up with that delicious chicken meat along with some lettuce onion and tomatoes. No sauce needed because the chicken is going to speak for itself!
Calories: 1381kcalCarbohydrates: 59gProtein: 103gFat: 79gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 33gTrans Fat: 0.5gCholesterol: 379mgSodium: 614mgPotassium: 1243mgFiber: 4gSugar: 6gVitamin A: 1154IUVitamin C: 15mgCalcium: 119mgIron: 8mg
Tried this recipe?Let us know how it was!