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Prep Time10 Mins
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Cook Time20 Mins
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Serving6
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The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.
Ingredients
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Season chicken breasts with pepper, salt, and half teaspoon oregano.
Take a large skillet and melt butter over medium-high heat. You can also add a bit of oil from sun-dried tomatoes.
Add chicken breast and cook for 3-4 minutes or until browned. When it is done, place it on the plate and set it aside.
Add one tablespoon butter to the same pan for making the sauce. Cook garlic, onion, sun-dried tomatoes, and half teaspoon oregano.
Now add heavy cream, chicken broth, and parmesan cheese and mix for 2-3 minutes or until combined and smooth. Now add salt and pepper (1 teaspoon is suggested) to your taste.
Then add spinach and continue cooking until wilted.
After that, add the chicken breasts back to the pan and cook for 2-3 minutes.
Garnish with fresh chopped parsley and serve hot!
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