Foto Kokos Curry Hähnchen
  • Prep Time
    10 Min
  • Cook Time
    30 Min
  • Serving
    4 People
  • Views

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the „mother,“ as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.



Per Serving: 250 gm

  • Daily Value*
  • Total Fat: 45.8g
  • Chlosterols: 224mg
  • Sodium: 149mg
  • Iron: 5 mg
  • Water : 150ml

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Den Kichererbsenreis gut auswaschen und danach mit doppelt so viel Wasserwie normalen Reis zum Kochen bringen. Parallel dazu die Zwiebel und den Knoblauch zerkleinern und mit einem EL Öl in einer Pfanne glasig dünsten.



Das Filet in kleine Stücke schneiden und mit anbraten.



Die Ananas ebenfalls zerkleinern und die mundgerechten Stücke sowie das Curry und die Gewürze zu dem Rest in die Pfanne geben.



Zu guter Letzt eine halbe Lauchzwiebel einrühren und fertig. Alles auf dem gekochten Kichererbsenreis anrichten und mit den restlichen Lauchzwiebel dekorieren. Fertig!

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