Chicken Doner Kebab
2 pieces of chicken breast, boneless, skinless, seasoned with salt and pepper, rubbed with 1 tbsp olive oil
~175 g ground chicken
1 small onion, grated
1 tsp oregano
1 tbsp extra virgin olive oil
Add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast.
Cover in plastic wrap and leave in the freezer overnight. The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a Teflon pan (be careful not to over-fry) on both sides. Serve inside a bread corner or on a pide with Yogurt Sauce and tomato slices. If you like, you can also add lettuce leaves or onion slices too....
Makes 2 servings.
Sauce for Chicken Doner Kebab
1 cup yogurt
1 small cucumber, discard the seeds with a teaspoon, grated and squeezed dry
1 tbsp dill, chopped
1 garlic clove, smashed with salt
1 pinch sugar
Mix all the sauce ingredients and have it with Chicken Doner Kebab.