There are just some foods you fall in love with that you can only get every so often. Pumpkin shakes from Whitey’s (an ice cream shop where my husband and I went to college), chicken tenders from Beef A Roo in the Rockford area, and doner kebabs from Zaytoon’s in Dublin are just some foods that I absolutely love! Doners are available all over the place in Europe and rather rare in Milwaukee. So after some trial and error, I found a few recipes I combined together to make a pretty darn good doner kebab. Or one that will at least tide us over until we can travel to Europe and get one again!
I used this recipe for the meat seasoning and this recipe to make a garlic aioli for the sauce. Together with a few other ingredients, it’s fast becoming a staple dinner at our house!
Doner Kebabs
Meat Marinade
1/3c. olive oil
2t. oregano
1t. paprika
2T. minced garlic
2 1/2T. lemon juice
1t. salt
2lbs boneless, skinless chicken breast cubed into 1 inch or smaller pieces
1. Combine everything in a large bowl or ziploc bag and let marinade for at least an hour. Cook in a skillet until cooked though.
Garlic Aioli
3/4c. mayo
3T. minced garlic
2 1/2T. lemon juice
3/4t. salt
1/2t. black pepper
1. While meat is marinating mix all aioli ingredients and refrigerate at least 30 minutes before serving. If desired use a blender to mix in the garlic and make the sauce smoother.
Assembling the kebabs:
naan
seasoned salt
sriracha sauce
tomatoes
red onion, sliced
lettuce
1. Heat naan with olive oil and a bit of seasoned salt in a frying pan until golden brown. Add cooked chicken, drizzle with sauce, add a few drops of sriracha sauce as desired and pile on tomatoes, red onion and lettuce.
Enjoy!
