Ev Yapımı Tavuk Döner

Before you start

• Extract the onion juice to tenderize the meat without adding bitterness.

  Grate the yellow onion on the medium holes of a box grater, then press the pulp through a fine-mesh strainer into a bowl. Discard the fibrous solids, which would burn and turn bitter in the hot pan.

• Prepare the sumac onions.

  Toss the paper-thin red onion slices with the sumac and a generous pinch of salt. Massage gently with your fingers until the onions soften slightly and release their aroma.

Ingredients

• boneless skinless chicken thighs1 lb
• boneless skinless chicken breasts1 lb
• yellow onion1 med
• plain whole-milk yogurt3 tbsp
• olive oil2 tbsp
• tomato paste1 tbsp
• Turkish pepper paste1 tbsp
• garlic3 clove
• kosher salt1 1/2 tsp
• black pepper1 tsp
• ground cumin1 tsp
• dried Mediterranean oregano1 tsp
• Aleppo pepper1 tsp
• sweet paprika1/2 tsp
• unsalted butter2 tbsp
• lavash or thin flatbreads4 large
• red onion1 med
• sumac1 tsp
• tomatoes2 med
• fresh parsley1/2 cup
• Turkish pickled cucumbers1/2 cup

Method

1. 01

   Whisk the marinade ingredients together in a large bowl.

   Combine the extracted onion juice, yogurt, olive oil, tomato paste, pepper paste, garlic, salt, and spices. Mix vigorously until it becomes a smooth, fragrant, rust-colored paste.

2. 02

   Massage the marinade deeply into the chicken pieces.

   Use your hands to ensure every crevice of the chicken breasts and thighs is coated in the yogurt mixture.

3. 03

   Stack and roll the chicken tightly into a dense cylinder using parchment paper.

   Lay the chicken in the center of a large sheet of parchment or heavy-duty plastic wrap, alternating between breast and thigh meat so the fat is evenly distributed. Pull the bottom edge over the meat and roll it away from you, compressing it tightly. Twist the ends like a candy wrapper to force it into a solid log.

4. 04

   Refrigerate the roll for three hours before freezing it completely solid overnight.

   The cold resting time allows the lactic acid in the yogurt to gently tenderize the meat, while the deep freeze turns it as hard as a brick so it can be shaved cleanly.

5. 05

   Let the frozen log temper at room temperature for ten minutes before shaving it into paper-thin slices.

   You want the outer edge just soft enough for a sharp chef's knife to grip, but the core must remain completely frozen. Shave down the length of the cylinder; the thinner the shavings, the better the final texture.

6. 06

   Sear the shaved chicken in a screaming-hot skillet in small batches until caramelized.

   Melt a tablespoon of butter in a wide, heavy-bottomed pan over medium-high heat. Drop in a handful of shavings, tossing quickly so they don't overcrowd and steam. They will cook in two to three minutes, rendering their fat and developing crispy edges.

7. 07

   Toast your flatbread in the rendered chicken fat before assembling the dürüm.

   Press the lavash directly into the hot, empty skillet to mop up the pan drippings. Fill the warm bread with the crispy döner, sumac onions, tomatoes, parsley, and pickles, then roll tightly and eat immediately.

Notes

• A sharp, heavy chef's knife is non-negotiable for shaving frozen meat.

  A dull knife will slip on the frozen exterior of the chicken log, which is both dangerous and frustrating. If you happen to own a home meat slicer, this is the perfect time to use it.

• Keep multiple logs in the freezer for near-instant weeknight dinners.

  The prep can be done weeks in advance. When you need dinner fast, pull out a log, let it sit for ten minutes, shave off exactly what you need, and throw the rest back in the freezer.