Döner Kebab

Step 1: Prep the chicken meat

  • Shaved chicken meat

    • chicken thighs
      8~2 lb / 900 g
    • salt
      to taste~1% / 9 g
    • cooking oil
      as needed
    • rosemary
      , minced
      a spoonful5 g
    • onion powder
      a spoonful5 g
    • garlic powder
      a sprinkle2 g
    • dried parsley
      a sprinkle
    • dried oregano
      a sprinkle2 g
    • cumin
      a sprinkle2 g
    • paprika
      a sprinkle2 g
    • msg
      a sprinkle2 g

If your chicken thighs are bone-in, remove the chicken skin and bones.

  • Optionally save the bones for stock and render chicken skin in a pot over low heat. The fat can be used for cooking the chicken later. If you have boneless chicken thighs, proceed from here.

Generously season the chicken on all sides with a sprinkle of salt.

  • If you want to be exact, use 1% salt by weight relative to the total weight of the chicken meat. For example, 900 g of boneless chicken would need 9 g of salt.

Mix the remaining dry seasonings in a bowl. Evenly sprinkle the seasoning onto all sides of the chicken thighs, and then lay them flat on a baking sheet. Freeze this sheet tray (uncovered) for at least 2 hours (or overnight) to firm up the chicken for slicing.

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