Turkish Döner: Embarking on a culinary journey inspired by the bustling streets of the Middle East, these homemade shawarma recipes unveil the secrets behind crafting the perfect Turkish Döner right in your own kitchen. Capturing the essence of traditional shawarma, these recipes guide you through the process of marinating tender cuts of chicken or beef in a harmonious blend of spices, yogurt, and aromatic ingredients. Whether it’s the tantalizing aroma of sizzling meat or the promise of succulent, flavorful bites, each step brings you closer to the authentic taste of this beloved street food. As you slice through layers of marinated meat, imagining the slow rotation of a traditional döner spit, you’ll find yourself indulging in a culinary adventure that transcends borders and continents, all from the comfort of home.
Homemade Chicken Shawarma Turkish Döner Recipe
Ingredients:
7 pieces of chicken thigh fillets
For marinade:
1 grated onion
1 clove grated garlic
2 tablespoons yogurt
1 teaspoon tomato paste
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 cup vegetable oil
For frying:
2 tablespoons vegetable oil
Instructions:
Firstly, flatten the boneless chicken thigh fillets.
In a suitable bowl for marinade, mix yogurt, grated onion, tomato paste, grated garlic, oregano, paprika, black pepper, red pepper flakes, and salt. Add vegetable oil and mix the marinade well.
Coat the chicken pieces evenly with the marinade.
Place the marinated chicken on parchment paper and roll it tightly.
Let the rolled chicken sit in the freezer for at least 1 night.
When ready to cook, remove the chicken from the freezer and slice it thinly.
Heat vegetable oil in a pan.
Add the sliced chicken to the pan and fry, turning occasionally, until golden brown.
Your chicken shawarma is ready to serve. Enjoy!
Homemade Tender Meat Döner Shawarma
Ingredients:
500 grams of beef
1 tablespoon butter
1 onion
1 clove garlic
3 tablespoons yogurt
1 teaspoon tomato paste
1/2 cup olive oil
Thyme, black pepper, cumin, salt
Instructions:
Wrap the whole pieces of meat in a freezer bag, roll it, and put it in the freezer overnight.
Take the frozen meat out of the fridge and let it sit outside for a few hours without thawing completely.
Slice the partially thawed meat very thinly with a sharp knife.
Grate the onion to extract its juice in a separate bowl.
Mix grated onion juice, grated garlic, yogurt, tomato paste, olive oil, and spices in a bowl.
Add the sliced meat to the marinade and mix well. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least two hours.
The longer it marinates, the more flavorful it will be.
Then, without adding oil, add the marinated meat to a preheated pan over high heat and cook until the water is released.
If the meat is tough, you can add a cup of hot water at this point.
After the meat releases its water, cook it over very low heat until all the liquid evaporates.
Once the liquid has completely evaporated, add butter and lightly sauté it without letting the meat dry out.
Your saucy shawarma is ready. Enjoy!