Homemade chicken döner where thinly sliced chicken is marinated in a yogurt-spice sauce and sautéed in a pan. This practical delight, prepared at home without a trip to the döner shop, makes the best wrap with lavash and grilled vegetables.
Combine the thinly sliced chicken with yogurt, tomato paste, vegetable oil, crushed garlic, red pepper flakes, thyme, cumin, salt, and black pepper. Rest in the refrigerator for at least 2 hours.
Heat a wide pan thoroughly. Add the marinated chicken and sauté over high heat until it releases its liquid, the liquid evaporates, and the edges brown. Note: the chicken must be fully cooked, reaching an internal temperature of 74°C (165°F).
Warm the lavash slightly. Fill them with the sautéed chicken and the sumac onion salad, roll into a wrap, and serve.
Important: Slicing the chicken thin and marinating it for at least 2 hours matters for both flavor and tenderness. Caution: Sear the chicken over high heat to quickly cook off its liquid so it browns instead of boiling; the chicken must be fully cooked, with an internal temperature reaching 74°C (165°F). Contains dairy (yogurt) and gluten (lavash).
Slicing the chicken while it's half-frozen lets you get much thinner slices. Adding a dessertspoon of oil to the marinade keeps the döner from drying out.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.