Who hasn’t craved a late-night kebab in the early hours of the morning on a Friday or Saturday night? Luckily for those of us who indulge, American scientists assert that this 2 am staple is the healthiest of all fast-food dishes. In the name of science, it’s time to test that claim. Our expert Michał is on the case.
Who hasn’t craved a late-night kebab in the early hours of the morning on a Friday or Saturday night? Luckily for those of us who indulge, American scientists assert that this 2 am staple is the healthiest of all fast-food dishes. In the name of science, it’s time to test that claim. Our expert Michał is on the case.
Why go DIY on kebab night?
Michał relished the challenge of creating this classic dish entirely from scratch. Today, he’ll prove once and for all that kebab need not be considered junk food. Moreover, making your own kebab takes little time and even less expertise. It’s also certifiably healthier. Because when you buy a kebab from a takeaway, you don’t know what it contains or under what conditions it was prepared, right? While many vendors take pains to use high-quality meat, you can only be 100% sure on the quality when you prepare a kebab yourself.
Take the doner challenge – make your own kebab!
Let’s get into it! Michał is using a Potis kebab grill from expondo. It can handle up to 7 kg of meat. Our expert wastes no time in placing that amount of chicken breast on the grill skewer. The original recipe specifies lamb meat, but we’re trying to keep things as healthy as possible today.
Prepare the chicken breasts by removing tendons, cartilage, and skin. Then, slice the fillets as thinly as you can manage. There are various techniques for this: some dice the fillets, others cut them open, while some leave them entirely untouched and marinate them whole. Michał held a round table discussion with his circle of culinary professionals. They concluded that precise preparation doesn’t make a significant difference. How you prepare the fillets only impacts the meat’s texture after grilling. And how you like it depends on your preferences – so feel free to experiment and discover your favourite method. Michał chose to cut his fillets. Before marinating, he drizzles the chicken in oil and places it in the refrigerator for an hour.
Marinade your kebab for maximum flavour
Now it’s time for the marinade. Begin by blending the onions and peppers. Next, add a few cloves of garlic and a couple of tablespoons of sweet paprika. Then, mix the resulting puree with Greek (or Turkish) yogurt. To prevent the marinade from becoming too thick, dilute it with mineral water until it reaches the consistency of a thin soup. And, of course, don’t forget salt and pepper.
Once the marinade is ready, mix in some fat from the meat and combine everything together. Then drench each piece of meat in the marinade and layer the meat in a container. Next up, pour the remaining marinade over the entire mixture and place the container in the refrigerator for a few hours. For best results, we suggest leaving the meat in the marinade overnight.
On the home straight for a perfect kebab!
Once the meat is ready to roll, place it on a skewer. Professional skewers usually have a stopper capable of holding large amounts of meat in place – yours should too. Begin threading the meat onto the skewer. Be aware that chicken tends to dry out quickly, especially if grilled all day, so consider adding slices of bacon between every few layers. As it grills, the excess fat will cook away.
Once there’s enough meat on the skewer, you’ll notice it doesn’t have the typical shape we’ve come to associate with a kebab. That’s why you need to trim the skewer a bit. After all, the distinctive shape conical shape is no accident. Rather, that shape is due to the properties of heat: heat rises, so most of the meat should be at the top. And no need to worry about wasting those trimmings. If you enjoy Turkish cuisine, simply dice them up it and enjoy shish kebab the next day! Finally, impale a tomato on the top of the skewer.
Bread and salad: more than just a sideshow
It’s time to insert the skewer into the grill. Switch it on and let it rotate. Now, onto bread and toppings. First, bake the bread. It’s easier thank you think. Mix water with oil, salt, and flour. Then knead the mixture for 2-3 minutes until it forms an elastic dough. Allow the dough to rest covered for about 20 minutes. Afterward, divide the dough into equal parts and roll them into thin, round dough pieces. If you’re preparing large quantities or plan to bake them later, cover them with a damp cloth to prevent the dough from drying out. Fry the bread discs in a dry, hot pan for about 30 seconds on each side. Remember to cover bread after baking to prevent it from becoming stale.
The next step is preparing the salad. For crunch and freshness, avoid using pre-packaged salad. A traditional kebab features a very simple salad filling. In fact, it’s just two ingredients: iceberg lettuce, sliced into thin strips, and tomatoes, diced. Maybe sprinkle chopped red onions on top if you’re feeling fancy. And remember that simple flavours are usually the best.
And now, we have a surprise for you. With a traditional doner, there’s no sauce. The taste is achieved with fresh ingredients, well-seasoned meat, aromatic bread, and fresh vegetables – not by bottled garlic mayonnaise. But if you don’t want to skip the sauce, why not prepare something delicious and healthy? We’ve got just the thing for you: a mouthwatering and nutritional yoghurt sauce. First, mix a grated, squeezed cucumber with Greek yogurt. Next, season it all with garlic, salt, and pepper. And voila, your very own Tzatziki sauce. And don’t worry, this is not sacrilege. Turkish cuisine has its own spin on this dip – although it’s not usually served with kebabs. Even it isn’t traditional, this sauce the sauce complements the dish perfectly.
Now that you have all the ingredients for your perfect doner, it’s time to cut the meat from the skewer. Place the meat, salad, and onions in the bread and finish it off with two tablespoons of sauce. Wrap it all up and place the kebab briefly in the contact grill. And that’s it! A delicious homemade kebab – entirely guilt-free!
The results are in: delicious and nutritious!
There’s nothing unhealthy in this dish: lean meat (most of the fat is cooked off), vegetables, and a dash of white bread. The result is a very nutritious meal.
But how about the effort involved? Preparing and marinating the chicken, cutting the veggies, and making the sauce aren’t too demanding. For a 7-kilogram skewer, a full GN container of raw vegetables, and approximately 20 portions of sauce, Michał needed about 2 hours. Of course, you need to factor in the marination, but that’s just a matter of foresight.
In conclusion, go forth and serve doner in school cafeterias, hospitals, and other facilities where healthy eating matters. After all, American scientists can‘t be wrong!
Michał Orłowski – chef at renowned restaurants in Sydney and Warsaw. Experienced and professional restaurateur. Michał began his gastronomic journey as a teenager. He first discovered his passion for all things culinary while working as a barman over the summer. Over the years, he accumulated experience, deepened his knowledge, and honed his craft.
In 2007, he travelled to Australia where he perfected his skills. Upon his return to Europe, he served as the head chef at the restaurant Lars, Lars & Lars in Poznań. He shares his knowledge and practical tips on the YouTube channel Chef’s Gear.
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