2 min read

The Döner Kebab—Ingested in Turkey, Recreated in Seattle

A streamlined recipe of the European equivalent to the street taco.

After a fact-finding mission to Turkey, we returned with a newfound appreciation of the classic street food, the döner kebab. Find a simplified recipe for it below, alongside some additional findings.

The Recipe
Kebab on a plate

The Kebab

  • 2 chicken breasts
  • Olive oil (to taste)
  • ½ grated onion
  • 4 garlic cloves, minced
  • 2 tsp cumin
  • 1 tbsp coriander
  • 2 tsp oregano
  • A dash of paprika
  • A generous pinch of black pepper
  • Iceberg lettuce
  • Canned corn, drained (optional)
  • Sauces (optional—prepare them according to the steps below)
  • Pitas
  1. Preheat oven to 400 degrees.
  2. Slice chicken breast into thin strips—about an inch in length.
  3. In a bowl, coat chicken with olive oil, onions, garlic, cumin, coriander, oregano, paprika, and pepper.

Serve any which way you like: I prefer topping a toasted pita with lettuce, chicken, corn, and sauces. Eat as a handheld or use a knife and fork—there’s no “wrong” way to enjoy a döner.

Garlic Sauce

  • 1 cup yoghurt
  • 1 lemon, juiced
  • 2 tsp dried mint
  • 4+ garlic cloves, minced
  • Salt and pepper

Mix ingredients together. 🤷‍♂️

Chili Sauce

  • 2 tomatoes, chopped
  • 2 tbsp tomato paste
  • ½ grated onion
  • 2 cloves of garlic, chopped
  • 2 red chilis, chopped
  • 1 pinch of sugar
  • 1 tbsp white wine vinegar
  • Optionally, water for a thinner consistency

Throw it all in a Vitamix or equivalent blender, and mix until you reach your desired consistency. I like mine to remain somewhat chunky.

The Findings

During the nineties, the döner kebab was a mainstay in my fast-food arsenal. In Europe, it’s largely equivalent to a street taco or a burrito—you can easily find at least one kebab shop in most urban neighborhoods.

It had been a minute since I enjoyed a kebab, but the flame got reignited during a recent visit to Alaçatı, Turkey. (Further food findings from that city will be posted in a future edition of the Digest.)

Worth mentioning is that while “döner” suggests one particular type of kebab, it really is just a baseline. In other words, a döner is meat covered in a spice mix, cooked on a vertical rotisserie, served on or with a pita, usually with pickled peppers. Customization—which often is the norm—comes down to the cook’s whims.

Man slicing up a kebab
A properly prepared kebab. (By Eaeeae - Own work, CC BY-SA 3.0)

Web Source

Doner kebab. (2023, August 25). In Wikipedia. en.wikipedia.org/wiki/Doner_kebab