A Chicken Doner Kebab Recipe with a Mediterranean Marinade for your next Chicken Braai.
A Chicken Maryland Fillet is the thigh and the leg filleted. The dark meat is preferred when making a Doner Kebab as the breast meat tends to dry out quite easily as opposed to the darker meat.
To get the best results allow the chicken to marinade overnight so give yourself time.
|Chicken Maryland Fillet – Thigh & Leg||2||kg’s|
|Turkish bread rolls||4|
|For the Chicken Marinade:|
|Sumac (if available)||1||tablespoon|
|For the Garlic Sauce:|
|Salt & Pepper|
1 . Cut the chicken to a suitable size for the rotisserie
Chicken Marinade Recipe:
1 . Mix the yoghurt, garlic, salt, black pepper, parsley, sumac, juice of 1/2 lemon and 1/2 brown onion
2 . Blitz and coat the chicken in the marinade
3 . Marinade for 8 hours or overnight
For the Garlic Sauce Recipe
1 . Mix the the yoghurt together with the garlic… Simple!
The Chicken Braai:
1 . Place the chicken on the rotisserie skewers keeping them well balanced
2 . Braai over an indirect heat at 180°C for 90 minutes or until the juices run clear
3 . Slice the chicken and build your Doner Kebabs.