I'm at the doner restaurant in the city center, you can watch the recipe for making chicken doner from start to finish.
KARACA doner restaurant in Isparta city center has been making this delicious kebab for 50 years.
preparing chicken breasts
Chicken breasts are lightly cut with a knife and prepared in the shape of a butterfly.
40 kilograms of chicken breast will be used
Chicken breasts are used with their skin
2 kilograms of chopped animal fat
Special beef fat is used for doner
salt and spice mixture
The important thing is the amount of salt here: 5 grams of salt for 1 kilogram of chicken, thyme, garlic powder, chicken bouillon and plenty of ground pepper are used.
8 packs of buttermilk will be used, you can use it with diluted yoghurt, but if you add yoghurt, you should add 7 grams of salt instead of 5 grams since it is unsalted.
After the ingredients are thoroughly mixed, they are spread completely on the chicken.
After dressing the chicken, you can leave it in the container for 1 night, or you can put the doner kebab on an iron skewer and cover it with stretch wrap and keep it in the fridge for 1 night.
It needs to be ready for the morning meal service. It will be placed on an iron rod and will wait 1 night for marination.
This iron has been used since 1974
After adding a sharp stake to the end of the stick, chickens begin to be placed
Add 2 chicken breasts and 2 handfuls of chopped animal fat.
These transactions are always done this way in an environment open to people.
Let me tell you some information about doner. Doner was mainly made from sheep meat in the Ottoman Empire and this was more acceptable. Nowadays, it is made not only from sheep meat but also from beef. Over time, the ability to make doner kebabs with other meats has also emerged.
Evliya Çelebi, who visited Crimea in the 1660s, talks about horizontally cooked meats, such as doner, being placed on top of each other and cooked over the fire. This gives us the first clues about doner kebab.
We see lamb doner kebab in a black and white photograph taken in Istanbul in 1880.
When the doner kebab reaches this stage, it is smoothed by cutting it with a large knife.
Don't worry about what will happen to the cut pieces, they will also be added to the kebab.
The rise of chicken doner kebab continues and will continue until the tip of the iron rod
Doner kebab is considered ready, final adjustments are being made
The doner kebab is wrapped tightly with stretch wrap.
After it is placed in the refrigerator, it will stay there overnight and will be ready to fry in the morning.
Chicken doner kebab is ready to serve at 9 am
The first cut chicken pieces look very delicious
tomato slices
finely chopped onions
tomato sauce
grated tomatoes and plenty of butter
french fries
pickled peppers
This place will be crowded soon at noon
doner kebab is fried, cut and served
They stuff it into bread and serve it by adding other ingredients and sauce.
The feature of the doner kebab here is that the bread is toasted a little in the toaster.
After the mark of the hot toaster appears on the bread, it is oiled a little and served immediately when it becomes crispy.
people seem happy to eat doner kebab here
Optionally, doner wrap kebab can be made on lavash bread.
It is prepared with whatever you want and delivered to your home via package service. #chickendoner #turkishdoner #donerkebab

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