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Traditional Original Turkish Chicken Doner Kebab Recipe A 1 meter high kebab was made, thank you chef Karaca doner restaurant serving 25 years. thank you for sharing our doner kebab with us karaca doner restaurants, this is the turkey and ısparta city center here is chicken doner kabbaba, there is always meals during the day doner kebabs chickens need to be knife-thinned just put the chicken breast horizontally on the cutting board and cut it with a knife this job looks simple 3 kilograms of animal fat added to the chicken breast together with 50 kilograms salt, red pepper, powdered thyme, cumin and buttermilk are used for marinating chicken meat for those who want a detailed measure amount For 50 kilograms of chicken you can add 400 grams of salt 200 grams of non-bitter red powdered pepper 100 grams of powdered thyme cumin 100 grams 1 liter water 1 kg of yogurt at least 3 kg animal fat the required spices are mixed and thoroughly mixed with about 1.5 liters of ayran it is important that the consistency of the mixture is not very rigid or very fluid prepared mixture is put on the top of chicken breasts by hand is completely covered with sauce this mixture will give the doner kebab both color and flavor the steel skewer on which the meat is to be placed is fixed 3 kilograms of ground beef oil to be used adding oil makes the kebab not fry and dry this animal fat is preferred as cow or cattle oil, you can mix it into very little if you want to use lamb chicken breasts and fat are placed in a balanced manner there is a pointed piece of wood on the tip of the steel skewer to make the job easier after some chickens are placed, the excess parts with the knife are cut off this is the name shaving process, the excess pieces can be added to the intermediate floors doner kebab is rising a little more and shaving again with a knife 50 kg chicken doner kebab was placed A 1 meter high kebab was made the donor will be completely covered with stretch tightly chicken doner kebab wrapped with stretch will be kept in a night cabinet and be cooked in the morning After 14 hours it was morning and soon the kebab stove will be fired, doner kebab is cooked by turning in the face of fire first 1 hour low cooked in the fire long doner knife used to cut doner kebab thinly I showed you how to sharpen this blade to show how sharp it is The knife maker who did this work from the 90s to this day makes these knives sharp we can start cutting kebab after doner knife razor sharpness we can start cutting kebab after doner knife razor sharpness cucumber pickles pepper pickles finely chopped tomato finely chopped onion and parsley fried potatoes the red pepper is added to the request thinly-cut chicken doner is added between kebab sauce vegetables can be added or served as simple as can be served on toast machine heated and buttered this process may not be performed or may change in other cities the wrapping is added to the lavash, the roll is wrapped and served I do not want to put too much vegetables, some vegetables are enough
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