Chicken doner kebab

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 3 tbsp rapeseed oil
• 1 ½ tbsp paprika powder, sweet
• 1 tsp Italian herbs
• ½ tsp marjoram
• ½ tsp cumin
• ½ tsp pepper
• ¼ tsp salt
• 1 dashes lemon juice
• ½ onion(s), grated
• 1 ½ tsp garlic powder
• 125 g whole wheat flour
• ¼ bag(s) of yeast
• ¼ cup water, lukewarm, approx. 32 ml
• ⅛ cup milk, approx. 16 ml
• ½ tsp salt
• 5 tsp sugar
• 1 ½ rapeseed oil
• some oregano
• 125 g yogurt, Greek
• n. B. garlic clove(s)
• ¼ cucumber(s)
• lots of salt and pepper
• n. B. Vegetables as desired, e.g. tomatoes, cucumbers, onions, pepper etc.
• e.g. coleslaw

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 16 minutes; Total time approx. 13 hours 31 minutes

with whole wheat pita

Meat (12 hours resting time) Put all the ingredients in a bowl and mix well. Then the meat, cut into thin strips/pieces (as you like), toss in the marinade and place in a bowl. Cover and refrigerate overnight. The marinade can be seasoned to taste (even shortly before frying)! Tzatziki (5 hours resting time) Stir the Greek yogurt well. Peel the cucumber and coarsely grate it (use a cheese grater). Salt the cooked cucumber and wait until the cucumber juice separates. In the meantime, peel the garlic cloves and press them into the yogurt. Place the cucumber in a clean cloth and squeeze until all the water is gone. Add the dried cucumber to the yogurt and stir in. Let it marinate for a while and then season with salt (carefully) and pepper. Taste again and again. Now cover and refrigerate for 5 hours. Pita (1.5 hours working time) Mix the water and milk. Transfer 1/3 of it to another container – you will need it later. Add sugar, pour in yeast (2 g) and mix. Sift flour into a bowl and make a well in the center. Gradually add the yeast mixture to the well and knead into a pre-dough. Cover and let rise in a warm place for 15 minutes (oven at 50 degrees Celsius, fan-assisted). Mix the remaining milk water with salt and slowly add it to the pre-dough. Knead the dough for about 10 minutes until a loose, homogeneous mass is formed. Add a little flour or liquid (such as milk or water) as needed. Mix in olive oil. Divide the dough into 2 pieces and shape into balls. Cover and let rise in a warm place for 30 minutes (oven at 50 degrees Celsius, fan-assisted). Roll out the balls on a floured surface into flatbreads (approx. 15 cm in diameter, 4-5 mm thick). Bake the flatbreads on the middle shelf for 4-6 minutes (160°C fan-assisted oven or 180°C top and bottom heat with preheating). Then turn them over and bake for a further 6 minutes. The flatbreads should still be white and soft. Wrap them in aluminum foil to store them, so they don’t become hard and dry. Serve: Place the marinated meat in a pan without oil and fry until golden brown. Heat a little olive oil in a non-stick pan. Fry the flatbreads for 2 minutes on each side. Sprinkle with oregano or Italian herbs. You can also toast the flatbreads in a toaster oven on medium heat. Finely chop the desired vegetables and place them in a bowl.