Chicken Doner Kebabs

After a long hiatus, I figured it’s time to get back to the swing of things. Middle Eastern food is a favorite of mine, and I’ve been meaning to give Doner Kebabs a try.
The spice blend consisted of sumac, cinnamon, smoked paprika, black pepper, allspice, ground clove, crushed garlic, dehydrated diced onions, and lemon juice. This was blended into some Greek yogurt to make the marinade.



I sliced up some chicken breasts and placed them in a vacuum-sealed bag with the marinade.


After 24 hours, the sliced chicken breasts were removed from the marinade and threaded onto skewers.

On the egg at 350 with some oak and apple wood:


Fresh off the smoker:

The chicken was sprinkled with a cumin and cardamon spice blend.
I plated up the chicken in a warm pita, with garlic-yogurt sauce, onions, and tomatoes.


The chicken was very moist and flavorful. The spice blend and marinade definitely gave it that authentic Middle Eastern flair, while the smokey essense put it over the top.
Since I went with a Turkish vibe, I made some smoked Turkish baklava for dessert. I started with a cup of water and 1/2 cup pf maple-wood smoked sugar, which was reduced by 1/3, and then cinnamon sticks were added to steep in the syrup.


Phyllo dough was basted with maple wood smoked butter, and then layered into a pan, with a mixture of chopped walnuts, ground spice cookies, sugar, cinnamon, nutmeg, and allspice.




Fresh out of the oven.

Soaking up all that wonderful syrup.

Time for dessert.