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Chicken doner kebab recipe

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Deadeye 01 May 2017
I'm on a bit of a mission to recreate chicken doner kebabs (the lamb ones are just a bit too horrible to go after).

Best effort to-date is a marinade of: garlic, smoked paprika, coriander, cloves, cinnamon, nutmeg, lemon zest, lemon juice, red chillies, olive oil. Marinade 24hours; tightly pack chicken thighs; roast 50'.

Really nice but still misses something. Will try with skin-on thighs next time but it still misses the tangy richness of the high street.

Suggestions?

Also, the salad is all good, except the cabbage - what do they marinade it in? Mine is just raw shredded.
 ripper 01 May 2017
In reply to Deadeye:

maybe try industrial quantities of salt and monosodium glutamate?

or on a slightly more constructive note, I do know that one of the key constituents of Iranian kebab marinade is minced (or whizzed up in a food processor/blender) onion, and lots of it
 aln 01 May 2017
In reply to Deadeye:

> except the cabbage - what do they marinade it in? Mine is just raw shredded.

Round here the cabbage is also raw shredded, it's the sauce that makes the difference.

 bouldery bits 01 May 2017
In reply to Deadeye:

You need to smash 8 pints of fizzy beer first.
 Mike-W-99 01 May 2017
In reply to Deadeye:

Tried leaving it at room temperature for 24 hours , reheat , repeat for a week or so?
 ActionSte 01 May 2017
In reply to Deadeye:

> it still misses the tangy richness of the high street.Suggestions?

Salt. Lots of it.
 Dave the Rave 01 May 2017
In reply to Deadeye:

I've got a pet rat that would happily add some bodily fluids?

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