Turkish Chicken Doner 50 kg 1 Meter High Kebap Recipe
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 kebab's 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 90's 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
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 kebab's 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 90's 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
