Description
Make oven doner at home with a simple, reliable technique: roll the seasoned mixture thin, bake until tender, then crisp in the pan for those classic doner edges. Serve with cooling yogurt sauce, fresh veggies, and your favorite Afghan sides.
Ingredients
Scale
1 onion, chopped
5 cloves garlic, peeled
1 lb ground chicken
2 tbs tomato paste
2 tbs yogurt
1 tbs lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tbs oil
Instructions
- Preheat oven to 375 degrees
- Put onion and garlic in food processor. Blend until puree.
- Add chicken and other ingredients.
- Continue to blend until it becomes very well combined and a smooth paste.
- Cut a piece of parchment. Put a scoop of the meat mixture in the center and cover with another sheet of parchment. I lightly oiled the top sheet so it didn’t stick. Roll or press with your hands. Make it thin but not so thin you can see the paper underneath it.
- Remove the top sheet and then roll the toner. Put it on a sheet pan. When you are finished, put the sheet pan with the rolled doner into the oven and cook for about 20-25 minutes.
- Take it out, unroll. You can serve it like this, but I fried it in a pan and then topped it with a yogurt-mayo sauce, veggies, and pickled onions.
