Turkey doner kebab
A traditionally made doner kebab using turkey to give a festive feel. One to serve at Christmas parties with coleslaw and warm pitta breads.
For this recipe you will need a doner-style spit.
Ingredients
- 2 turkey thighs, butterflied and cut into large pieces about 15mm/⅝in thick
- 50–100g schmaltz (chicken or goose fat), melted
For the first marinade
- 3 garlic cloves, crushed
- 1 lemon, juice and zest (zest reserved for the rub)
- 1 tsp salt
- 1 large sprig thyme
For the rub
- 2 tsp ground coriander (or 1 tbsp whole seeds, crushed)
- 2 tsp ground cumin (or 1 tbsp whole seeds, crushed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon (or a 3cm/1¼in piece)
- 1 tsp ground cardamom (or 1 tsp cardamom seeds)
- 1 tsp dried thyme
- 1 tsp ground black pepper (or 2 tsp whole peppercorns, crushed)
- 1 tsp Aleppo pepper flakes
- ½ tsp ground allspice (or 1 tsp whole allspice)
- 1 tsp salt
- 2–3 tbsp olive oil
Method
First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain.
Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade.
Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas.