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Chicken Doner

3.86 from 75 votes
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Ingredients Method

Ingredients
  

Marinade
  • 1 cup Onion juice 1 large white Onion
  • 1 tbsp Tomato paste
  • 6 tbsps of hot Pepper paste
  • 1 tsp Cumin powder
  • 3 tbsps dried Oregano
  • 1 tsp crushed white Pepper
  • Salt to taste
  • 2 tbsps Yogurt
Chicken
  • 2 lbs - 907 gas boneless Chicken - 2 breasts and 4 thighs
Caramelized Onions
  • 2 cups Onions
  • Salt
Pepper sauce
  • 1/4 cup Butter
  • 1/4 cup Olive Oil
  • 1 cup reserved marinade
  • 1/2 cup Chicken stock
To assemble - optional
  • Pickles
  • Yogurt sauce - Yogurt salt pepper and fresh oregano
  • Parsley
  • Caramelized onions
  • Oven roasted tomatoes

Method
 

  1. Cut the onion into pieces and puree it, using a little water if required
  2. Strain and collect one cup of juice
  3. In a bowl add the onion juice, tomato and hot pepper paste, cumin powder and dried oregano, white pepper, salt and mix well
  4. Add the yogurt and stir
  5. Reserve 1 cup of this marinade for later
  6. Butterly the chicken breasts
  7. Marinate the chicken with the rest of the marinade overnight
  8. Place two sheets of cling wrap down and pile on the chicken pieces and wrap tightly
  9. Secure in a plastic bag and freeze for 4 hrs to overnight
  10. Allow the frozen chicken to sit on the counter for 20 mins and then start slicing on all sides
  11. Optional fry the Onions till semi brown and add some salt to speed up the process
  12. Either fry the chicken as you slice or freeze as you slice so the chicken slices maintain their shape
  13. Once all the chicken is cooked add the bluet and olive oil in the same pan together with the reserved marinade and chicken stock
  14. Bring this to the boil and then to a simmer
  15. Dip your flatbread or pita in the pepper sauce and top with the doner, some fries, peppers etc or roll into a wrap