Döner Recipe with Chicken
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!Also in 'German Home Kitchen' - a taste of Germany’s favorite street food at home.
What you need
oz all purpose flour, type 405 if youre in Germany
oz active dry yeast, one pouch
tsp granulated sugar
oz butter, soft
tsp fine sea salt
oz warm water
sesame seed, for sprinkling on top before baking
oz greek yogurt, I use 5% Greek yogurt, but you could also use 0% Greek yogurt
oz sour cream, I use full fat sour cream, but you could also use light sour cream
oz mayo
tbsp onion, finely grated
clove garlic, finely grated
oz chicken breast, you could also use beef or lamb meat
tbsp olive oil
tsp garlic powder
tsp ground paprika
tsp pepper, freshly ground is best!
tomato, sliced
head white cabbage, thinly sliced, Ill marinate it for about 1 hour in some white wine vinegar, olive oil, a little sugar, salt and pepper
feta, sliced or crumbled
chili seasoning, In German Scharf I use the Posole Spice Blend seasoning by Los Chileros, as I think it tastes most authentic to what is used at German Döner restaurants.
pepperoncini peppers, for garnish
Instructions
Homemade Pide Bread 2 Combine lukewarm water, yeast, and sugar, give it a good stir, and allow it to sit and bubble up for 5 minutes. 3 Combine 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. 4 Prep 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). 5 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). 6 Now sprinkle the top of your doughs generously with more water and finally, sesame seeds. 7 Bake for about 20 minutes or until the tops are just starting to brown. 10 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 11 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. 12 Heat 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 16 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. Serve Your Döner 13 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!View original recipe
