I have been longing for döner kebab for quite some time now.
You can get döner kebab almost everywhere here in Germany. It has become quite popular fast food and the smell is haunting me every time I pass a place where they sell it.
Usually it is served with pita bread but a döner kebab still isn’t gluten-free without the bread. A döner kebab consists of different layers of meat and can contain minced meat. The minced meat, have a guess, may contain bread crumbs. And if it doesn’t there are still the spices to consider. With all those sources of possible contaminations I just don’t dare to buy a döner kebab anymore. But if you know a place that sells gluten-free döner kebab somewhere, please let me know!!!
Well, I didn't want to give up. I told myself if I want to have a döner kebab, I’ll have to make one on my own. And so I did. I’ve been browsing the internet for spices used for döner keband found pul biber. As far as I understood it is some sort of spicy paprika. Although it took me some time to find it, I finally discovered some in the international food section in one of the supermarkets around here. So I bought some chicken breasts and started to cook.
I was certainly aware that the döner kebab I was making at home in a frying pan will taste different. But still I had high expectations on that döner kebab. You know how it is if you are longing for something really bad and you finally can have it?
Unfortunately, I seasoned the chicken with quite a lot of pul biber. When I tasted the meat the first time it was already too late. It was simply too hot.
Well, I was waiting for that döner kebab for quite some time so we had it anyway. Fortunately, I made enough yoghurt dip to put on the meat to neutralise the taste a little bit. But I can tell you, we were sweating while we were eating!
So I will work on that recipe. Please be careful with the amount of pul biber you use (unless you really like hot food)! I let you know when I found a better combination of spices. And I am more than happy if you have any suggestions!
For the pita bread:
2/3 cup wholemeal rice flour
1/3 cup sweet rice flour
1/4 cup amaranth
1 teaspoon xanthan gum
1/2 teaspoon freshly ground cumin
1 packet dry yeast
a pinch of salt
4 tablespoons olive oil
3/4 cup lukewarm water
Combine the dry ingredients. Gently add the water and olive oil and mix everything well. Form small balls with your hands. If you wet your hands with some water the dough won't stick to your hands. Flat the balls to the size of your hands. Put them on a baking try and let them sit and rise for half an hour.
Preheat the oven to 180°C and bake the pita bread for 20 minutes.
For the yoghurt dip:
1 cup yoghurt
1 tablespoon chives
salt, (cayenne) pepper to taste
2 cloves garlic, minced
Combine all ingredients and refrigerate until the meat is done.
For the döner kebab:
2 chicken breasts, sliced
2 cloves garlic, minced
salt and pepper to taste
pul biber (don’t use too much)
1 tablespoon olive oil
While the pita bread is cooling down, gently heat the olive oil and garlic in a fry pan. Add the chicken and season with salt and pepper. Add pul biber. Turn the meat from time to time. Fry the chicken for 10-15 minutes.
Carefully cut the pita bread in halves. Don't devide the bread completely so you get a pocket where you can put some chicken breast. Top the meat with some of the yoghurt dip. Serve with chips if you like. Makes 4 döner kebab. Enjoy.