John Myers
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Dürüm Chicken Doner
The perfect dürüm chicken doner recipe with a picture and simple step-by-step instructions.
for the sauce
- 4 Dürüm flatbread or fajitas
- 10 Cocktail tomatoes
- 1 Iceberg lettuce head small
- 1 Sweet peppers yellow fresh
- 1 Green sweet peppers fresh
- 1 Sweet red peppers fresh
- 1 a cup Sour cream 10% fat
- 250 ml Garlic sauce
- 200 ml Ajvar mild or spicy
- 100 ml Vinegar
- Salt, pepper to taste
Spices for the meat
- 2 tsp Dried oregano
- 2 tsp Dried thyme
- 2 tsp Coarse salt
- 1 tsp Sugar
- 2 tsp Sweet paprika
- 0,5 tsp Pimenton de la vera
- 1 tsp Black cumin
- Cut the meat into thin slices and then into strips and place in a bowl.
- Grind the dried herbs, salt and black cumin in a mortar. Then mix with the paprika powder. Pour the spice mixture over the meat and “massage in”. Cover and place in the refrigerator for at least an hour.
- Cut the fresh bell pepper into small cubes, place in a bowl and season with salt, pepper and fresh chives. Then quarter the cocktail tomatoes, season with salt and add a little sugar to taste. Cut the iceberg lettuce into fine strips.
- Sear the chicken in a pan and leave it on the plate until the meat is cooked through.
- For the sauce, mix the sour cream with the garlic sauce and the ajwar in a bowl, add the vinegar and mix well again. Season to taste with salt and pepper. I then add 2 tablespoons of fresh chives and a chopped onion to the sauce.
- Heat the dough in the oven (approx. 5 minutes at 80 ° fan oven).
- Cover the warm flatbreads with the individual ingredients and roll them up, done!
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