A good doner kebab is hard to beat, so why not upgrade it with some Asian influence? This new take on the classic kebab features Asian European fusion that’s sure to be a hit, and who knows, it may become your new go-to preference. Spicy, creamy, fiery, sweet, and sour… with this exotic recipe, you don’t even know where to begin because each bite is guaranteed to bring an explosion of flavor.
Asian Doner Kebab
A new take on the classic kebab featuring Asian European fusion that's sure to be a hit.
Equipment
- Pan
- Bowl
Ingredients
- 2 chicken breasts
- 4 tbsp cornstarch
- 1 tsp chili powder
- 1 tbsp brown sugar
- 5 tbsp soy sauce
- 3 tbsp rice vinegar
- 3.5 fl oz oil for frying
- 3.5 oz yogurt
- 3 tbsp sweet chili sauce
- 2 tbsp soy sauce
- 1 tsp cilantro
- 1 tsp ginger
- 2 tbsp sesame oil for frying
- 0.5 carrot
- 9 oz cooked Asian noodles
- 0.25 toasted flatbread
- spring onions
Instructions
- Cut the vegetables into small pieces. Cut the spring onion into fine rings, cut the carrot into fine strips, and set both aside.
Cut the chicken into bite-sized pieces and put the pieces in a bowl. Add the cornstarch, chili powder, brown sugar, soy sauce, and rice vinegar and mix everything together so that the marinade spreads evenly over the pieces of chicken. Refrigerate for 1 hour. - Heat the oil in a pan and add the chicken pieces. Cook at a high heat until golden brown and then remove from the pan.
- Mix the yogurt, chili sauce, soy sauce, cilantro, and ginger together in a separate bowl.
- Heat the sesame oil in another pan and sweat the carrot strips. Add the cooked ramen noodles and stir together with the carrots and oil. Remove the pan from the stove.
- Cut the bread from the top so that you can fill it. First add a portion of noodles, drape a few pieces of chicken on top, add a few tablespoons of yogurt sauce, and garnish with the spring onions.
VIDEO
Why order takeout when you can easily make your own healthy version that combines two of the most beloved street foods? It will be the culinary mix of your dreams.