Chicken Doner Kebab

• 3 tbsp natural yoghurt
• 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp paprika
• 1 tsp pul biber
• 2 large garlic cloves, finely grated / crushed
• 2 large onion, sliced in half (skin still on), to use as a trivet
• 1kg chicken thigh fillets
• 1 tsp sea salt flakes
• ½ tsp coarse black pepper
• You will also need 4 wooden skewers, soaked in water for 30 minutes - to thread the chicken onto.
• 6 wraps or flatbreads
• Iceberg lettuce, finely shredded
• White onion, peeled and very finely sliced
• Ripe tomatoes, peeled, halved and finely sliced
• 100g thick natural yoghurt
• 4 tbsp mayonnaise
• 1 tsp dried mint
• 1 heaped tsp finely grated or crushed garlic
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1x 400g can chopped tomatoes
• 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) OR tomato puree
• 1 tsp pomegranate molasses
• 1 tsp dried mint
• 1 small handful fresh flat leaf parsley
• 1 large onion, peeled and roughly chopped
• 2 garlic cloves, finely grate / crushed (1 tsp)
• 2 tsp pul biber or aleppo pepper
• 1 red or green chilli
• 2 tbsp extra virgin olive oil
• Pinch of caster sugar
• 170ml red wine vinegar
• 2 tbsp caster sugar
• 100ml cold water
• 100g red cabbage, finely shredded

Instructions

1. 1

   For the kebab

2. 2

   1. Add the yoghurt, red pepper paste, olive oil, oregano, cumin smoked paprika, paprika, pul biber and garlic to a large dish and mix together well. Add the chicken thigh fillets to the dish and coat them fully in the marinated. Cover and refrigerate for a minimum of four hours or up to overnight.

3. 3

   2. Preheat the oven to 200℃/ 180℃ fan.

4. 4

   3. Carefully thread each chicken thigh on to the four skewers and push them down as you do, while leaving enough space at the bottom so that you are able to lift up the döner with the skewers - all four skewers should go horizontally through each thigh so that they can support the weight of all of the chicken thighs together once they have all been threaded. Don't push the fillets together too tightly, as although they need to be close together to get the desired döner effect, the fillets must have room to ensure that they are cooked all the way through.

5. 5

   4. Season the skewers with salt and pepper.

6. 6

   5. Lay both halves of the onion cut side down in a deep oven dish that is shorter in length than the skewers so that the skewers can sit on top of the edges of the dish (the döner is cooked horizontally, not vertically, but should not lay completely flat in the dish - the onion halves aid in keeping the döner propped up). Cook the chicken in the preheated oven for an initial 30-35 minutes.

7. 7

   6. Remove the dish from the oven, brush the chicken with the juices in the dish, then carefully turn the döner over so the other side is facing upwards, and brush with more of the juices. Return the chicken to the oven for a further 25-30 minutes.

8. 8

   7. Once cooked, remove from the oven, spoon over and juices in the tray and leave to rest for 5-10 minutes before carving and serving in wraps with the garlic sauce, chilli sauce, pickled red cabbage and salad.

9. 9

   For the garlic sauce

10. 10

    1. Mix together all of the ingredients, and refrigerate until ready to use.

11. 11

    For the chilli sauce

12. 12

    1. Add all of the ingredients to a food processor and roughly pulse until you reach your desired consistency. Taste and adjust salt and sugar, if necessary.

13. 13

    For the pickled red cabbage

14. 14

    1. To make the pickled red cabbage, mix the red wine vinegar and sugar in a bowl until the sugar dissolves, then pour in the cold water, stir well and finally add the shredded red cabbage, stirring again ensuring that all of the cabbage is fully immersed in the liquid.

15. 15

    2. Seal and pop in the fridge for at least a couple of hours before serving.