Döner Recipe with Chicken
Serves 4
40 mins prep
20 mins cook
120 mins Resting Time
180 mins total
This is the BEST Döner recipe & the EASIEST way to make this German-Turkish fast food at home! Stop your cravings with this Döner recipe!
Ingredients for homemade Pide (Turkish bread):
Ingredients for creamy garlic sauce
Ingredients for Döner Meat
Other Döner Ingredients
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Homemade Pide Bread
Combine lukewarm water, yeast, and sugar, give it a good stir, and allow it to sit and bubble up for 5 minutes.
⅕ 7 active dry yeast⅕ 1 granulated sugar1 ¼ 250 lukewarm waterCombine the yeast mixture with the remaining pide ingredients, then knead for 5 minutes. Cover and allow to rise in a warm spot for about an hour or until doubled in size.
2 ½ 500 all-purpose flour¼ 50 butter⅕ 2 sea saltPrep two baking sheets with parchment paper or silicone baking mats. Divide into 2 balls, then roll out each ball into 10-inch rounds (25 cm). Cover with a clean linen towel and allow to rest in a warm spot for one more hour. In the meantime, preheat your oven to 390° Fahrenheit (200° Celsius).
Prepare a shallow bowl with water and have the sesame seeds handy. Wetten the outer edge of your hand, then use it to make a diamond-like pattern into your doughs (this is super easy, and it's probably best to watch my video for this one).
Now sprinkle the top of your doughs generously with more water and finally, sesame seeds.
sesame seedsBake for about 20 minutes or until the tops are just starting to brown.
This makes 2 flatbreads, which means you will likely have some leftovers! For storing, keep them airtight (and possibly refrigerated if you need to store them for longer than 2 days). When ready to use, carefully cut a pocket in the middle, then reheat on low on a panini press or in your oven or toaster.
Döner Meat
Par-freeze the chicken breasts for 2 hours (this helps with thin slicing), then slice thin, small slices. Add all other ingredients for the marinade, then combine with the sliced chicken until all chicken is covered. Store in the fridge for at least 2 hours before cooking. This will help develop incredible flavor and tender texture.
3 600 chicken breast⅕ 1 onion⅕ 3 Greek yogurt⅕ 6 olive oil⅕ 1 dried oregano⅕ 1 garlic powder⅕ 1 ground paprika powder⅕ 1 sea salt⅕ 1 pepperHeat 1 tablespoon of a high-heat cooking oil, such as avocado oil, in a sauteeing skillet over medium-high heat. Add just enough chicken to cover the bottom of your skillet (you may have to cook it in 2 shifts) and cook for several minutes until cooked thoroughly and browned. If you have a griddle, you can cook the chicken on it instead as well.
Make Your Sauce
Whisk together all Döner sauce ingredients, then season to taste with salt and pepper. Allow marinating for at least 1 hour to allow the garlic and onion flavors to establish in the sauce.
¾ 150 Greek yogurt¾ 150 sour cream½ 100 mayo⅕ 1 onion⅕ 2 garlicsea salt & freshly ground pepper
Serve Your Döner
For one sandwich, cut open 1/4 of one pide bread to the outer edge, but not all the way through (warm for a couple of minutes on low on a panini grill if you have one), then open the "pocket." Start by adding some sauce on the bottom half, then working with tongs, stuff the pocked with the meat, then marinated cabbage, lettuce, tomato, onion, and feta cheese. Optional: Sprinkle with "scharf" (I always have to add tons of this seasoning to mine!). Guten Appetit!
⅕ 1 tomatoonion⅕ 1/2 white cabbagefeta cheesespicy seasoningpepperoncini peppers
