We decided we wanted to cook our own version of doner kebab this evening but add a special element of turkish marinaded chicken kebabs and serve the whole lot in a toasted pitta with the traditional "manky" salad, sriracha chilli sauce and garlic yoghurt sauce.
First we blended lamb mince with an onion, 2tsp each of coriander and cumin, and 1tsp salt until smooth. We then formed the meat into a fat sausage shape then loaded it onto our specially-made kebab skewer. We wrapped it tightly in cling film and left it to chill in the fridge for a few hours. Egg set-up direct at 350degF, the lamb went in to start cooking.
After around 20 minutes, we placed chicken kebabs on around the edges of the grill. The chicken had been marinaded in a new recipe we were trying today for Turkish chicken kebabs. To make the marinade, we blitzed together an onion, 2 cloves garlic, 4 tsp natural yoghurt, salt, 1 tbsp tomato puree and 1 tbsp lemon juice until smooth. We coated the chicken pieces in the marinade and left in the fridge until we were ready to load our flexible wire kebab skewers.
We cooked the lamb to an internal temperature of 130degF, until the chicken was cooked through and had a good, crispy char on the outside. We carved the kebab meat into thin slices and served with lemon wedges, pitta and salad (finely shredded iceberg lettuce, finely slice onion and tomato wedges) It tasted amazing and we didn't even have to be drunk to enjoy it!
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