Doner double helping

Foolishly, I didn’t get a final picture because I was too busy eating it, so this action. Shot midway through cooking will have to do.

Before I start on my recipe, it’s key to note that I got major inspiration/followed much of this recipe with my own little custom bits.  To be very clear, the custom bits here for me are a different mix of spices and the utilisation of lamb as well as chicken, so I do owe a ton to the recipe and method.

I would probably change things the next time I do this as the lamb could have been more tender and the chicken a bit more charred, but suffice it to say that there was none left at the end of the dinner and I cooked a ton of it.

Chicken gyros/kebabs/doner

Ingredients

  • 500g boneless chicken thighs
  • 2 tsp chilli flakes
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried parsley
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 dl greek yoghurt
  • 2 shallots, diced

Method

  1. Mix all of the ingredients together into a bowl.  Make sure the spices are all mixed together and the chicken is fully covered.
  2. Marinate for an hour or two minimum and ideally overnight.
  3. Pre-heat the oven to 200C Fan/220C Conventional
  4. Using a set of two metal skewers or three bamboo skewers, take one piece of thigh meat at a time and stick them on the skewers ‘folding’ the chicken meat as you do it (i.e. if you lay out the chicken thigh, pierce one end and then fold the meat and pierce the other end)
  5. Do this until all chicken is on the skewer and then get it central
  6. Place the chicken on top of a oven roasting dish so that it doesn’t sit on the bottom of the pan (see picture)
  7. Bake for 30 mins and then turn the skewers, coating both sides in the juice from the pan
  8. Bake for a further 20-30 mins
  9. Place under the grill to get a bit more colour if needed
  10. Let the meat stand for 5-10 mins and then carve by standing the skewers vertically and then carving the meat off
  11. Serve in flat breads with tsatsiki, hummus, tomatoes, feta cheese and hot sauce

Lamb gyros/debas/doner

The chicken gyros on their own are fantastic, but I’m a big fan of mixing the meats, so for me the chicken/lamb gyros is the best.  You can also just go with lamb.  I’ve been meaning to try this version from Mob Kitchen, but I was thinking of doing it using my own ground lamb and likely a few different spices.  It may pop up here at some point.

Ingredients

  • 450g lamb loin filets
  • 1 tsp cayenne pepper
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 garlic clove, minced
  • 2 shallots, diced
  • Juice of 1 lemon

Method

  1. Cut the lamb into 3-4 cm chunks and mix all of the ingredients together into a bowl.  Make sure the spices are all mixed together and the lamb is fully covered.
  2. Marinate for an hour or two minimum and ideally overnight.
  3. Pre-heat the oven to 200C Fan/220C Conventional
  4. Using a set of two metal skewers or three bamboo skewers, place the lamb chunks onto the skewers
  5. Place the lamb on top of a oven roasting dish so that it doesn’t sit on the bottom of the pan (see picture)
  6. Bake for 30 mins and then turn the skewers, coating both sides in the juice from the pan
  7. Bake for a further 20 mins
  8. Place under the grill to get a bit more colour if needed
  9. Let the meat stand for 5-10 mins and then carve by standing the skewers vertically and then carving the meat off
  10. Serve in flat breads with tsatsiki, hummus, tomatoes, feta cheese and hot sauce

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