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Juicy Homemade Chicken Shawarma Recipe – Easy Tavuk Doner

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Ingredients

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	2 boneless skinless chicken breasts
	salt and pepper, to seasoned chicken breast
	175 g ground chicken
	1 small onion, grated
	1 teaspoon oregano
	1 tablespoon extra virgin olive oil
	salt
	pepper
	olive oil flavored cooking spray

	1 cup yoghurt
	1 small cucumber, discard the seeds with a teaspoon, grated and squeezed dry
	1 tablespoon dill, chopped
	1 garlic clove, smashed with salt

Nutritional information

431.9

Calories

189 g

Calories From Fat

21 g

Total Fat

6.2 g

Saturated Fat

165.8 mg

Cholesterol

250.1 mg

Sodium

15.1 g

Carbs

1.5 g

Dietary Fiber

9.7 g

Sugars

45.9 g

Protein

1043g

Serving Size

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Juicy Homemade Chicken Shawarma Recipe – Easy Tavuk Doner

Name: Juicy Homemade Chicken Shawarma Recipe – Easy Tavuk Doner
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 175; : 1; : 1; : 1; : 1; : 1; : 1; : 1

Features:

Cuisine:

American

This is not quite the chicken doner from the restaurants but it's quite easy to make and satisfy my cravings. You must use fresh chicken and not use chicken that has been previously frozen. You will need to prepare the chicken overnight and freeze. I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes. This recipe comes from www.turkishcookbook.com - For the Aussies ground chicken = minced chicken - Does not include overnight marinating time

55 min
Serves 3
Easy

Ingredients

Directions

Tavuk Doner – Chicken Doner, This is not quite the chicken doner from the restaurants but it’s quite easy to make and satisfy my cravings You must use fresh chicken and not use chicken that has been previously frozen You will need to prepare the chicken overnight and freeze I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes This recipe comes from www turkishcookbook com – For the Aussies ground chicken = minced chicken – Does not include overnight marinating time, I think this is an amazing recipe I eat kosher, so of course, I chose to do without the yogurt sauce, but I did eat it with hummus, tahina, and amba, so the condiments were there I also ate the leftovers outside of a pita with side of rice, and the meat itself is delicious I mixed chopped onion, parsley, garlic, and spices to the ground chicken I simply seasoned the chicken as directed, and grilled it in the pan This is a recipe that I definitely see myself repeating Thank you for sharing, and thanks Binnur for the original recipe (love that site)

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Steps

1 Done	Place Baking Paper Over Chicken Breast and Using a Meat Tenderiser, Hammer the Chicken Gentle to Make It Slightly Thinner. Make Sure You Don't Tear It, but It Will not Matter If You Do. Repeat This With the Other Chicken Breast. Seasoned the Two Chicken Breast With Salt and Pepper and Set Aside.
2 Done	in a Bowl Add the Onion, Oregano, Olive Oil, Salt and Pepper Into the Ground Chicken. Knead and Give It a Round Shape, Then Place in the Middle of the Two Pieces of Chicken Breast.
3 Done	Cover in Plastic Wrap and Leave in the Freezer Overnight.
4 Done	the Next Day Remove Them from the Fridge 45 Minutes Before Cutting. Use a Knife, Electric Knife or Meat Cutter to Shred/Slice Chicken.
5 Done	Spray Small Amount of Olive Oil Spray in a Warm Non-Stick Pan and Cook Chicken on Both Sides Until Slightly Brown (be Careful not to Over-Fry).
6 Done	to Make the Yoghurt Sauce, Mix All the Sauce Ingredients in a Separate Bowl.
7 Done	Serve It Like a Burger Using Turkish Bread Rolls or as a Wrap With Pita Bread. With Lettuce Leaves, Tomato Slices, Onion Slices and Top With a Generous Amount of Yoghurt Sauce.