Air Fryer Tavuk Döner

Name: Air Fryer Tavuk Döner
Total time: 50 min
Cuisine: Turkish
Ingredients: 1 kg skinless, boneless chicken thigh fillets; 4 large wooden skewers; 3 tbsp thick set natural yoghurt; 2 tbsp pomegranate molasses; 2 tbsp Turkish sweet red pepper paste (tatli biber salçasi); 2 tbsp olive oil; 1 tbsp clear honey; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.75 tsp ground cinnamon; 0.5 tsp pul biber; 0.5 tsp paprika; 0.5 tsp onion granules; 0.5 tsp garlic granules; 0.75 tsp fine sea salt; 0.25 tsp coarse black pepper; pickled cabbage; chips; Ezme; salad

50m

Serves 1

tiktok.com

Air Fryer Tavuk Döner

tiktok.com

50m

Serves 1

Directions

1Take out the cooked Tavuk Döner from the air fryer.
2Slice the cooked Tavuk Döner into bite-sized pieces on a cutting board.
3Add plain natural yogurt, pomegranate molasses, Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste), olive oil, honey, oregano, ground cumin, ground cinnamon, pul biber, paprika, onion granules, garlic granules, sea salt, and black pepper to a bowl.
4Mix all the marinade ingredients together to form a paste.
5Add boneless, skinless chicken thighs to the marinade.
6Mix the chicken thighs thoroughly with the marinade.
7Place the marinated chicken in the fridge for at least 4 hours, or preferably overnight.
8Soak the wooden skewers in water to prevent them from burning.
9Skewer the marinated chicken thighs onto four skewers, one at a time, leaving some space in between for even cooking.
10Place the skewered chicken into the air fryer.
11Cook the chicken in the air fryer at 180°C for 45 to 50 minutes, flipping halfway through, until fully cooked.
12Prepare pickled cabbage.
13Fry some chips.
14Prepare Ezme.
15Assemble the chicken doner: place chicken, pickled cabbage, chips, and Ezme on flatbread.
16Serve and enjoy your Tavuk Döner.

Ingredients

1 kg skinless, boneless chicken thigh fillets
4 large wooden skewers
3 tbsp thick set natural yoghurt
2 tbsp pomegranate molasses
2 tbsp Turkish sweet red pepper paste (tatli biber salçasi)
2 tbsp olive oil
1 tbsp clear honey
1 tsp dried oregano
0.5 tsp ground cumin
0.75 tsp ground cinnamon
0.5 tsp pul biber
0.5 tsp paprika
0.5 tsp onion granules
0.5 tsp garlic granules
0.75 tsp fine sea salt
0.25 tsp coarse black pepper
pickled cabbage
chips
Ezme
salad

Equipment

air fryerlarge bowltongschopping boardknifeserving plate

Tips

Marinate the chicken for a minimum of 4 hours, or preferably overnight, to allow the flavors to deepen.
Soak wooden skewers in water before skewering to prevent them from burning during cooking.
Leave a little space between chicken pieces on the skewers for even cooking in the air fryer.
If your air fryer is big enough, you can cook the chips in there too.
You can find recipes for Ezme and pickled cabbage in the cookbook.
Serve loaded in pittas or flatbreads with garlic yoghurt, pickled cabbage, Ezme, salad, and fried chips.
Oven bake instructions are available if you do not have an air fryer.
For oven baking, use halved onions in a deep oven dish to prop up the skewers horizontally, ensuring the chicken doesn't lay completely flat.
Brush the chicken with juices halfway through oven baking and again before resting to keep it moist and flavorful.
Allow the cooked chicken to rest for 5 minutes before carving to maintain juiciness.
Carve the chicken vertically for smaller, bite-sized pieces that break up naturally.
Brush any remaining juices from the cooking dish over the carved chicken just before serving for extra flavor and moisture.
Cook the chicken until the internal temperature reaches 75°C to ensure it is fully cooked and safe to eat.
Flip the chicken halfway through cooking in the air fryer to ensure even browning and cooking on all sides.
The recipe offers flexibility by providing both air fryer and oven-baked instructions, allowing you to choose based on your available equipment and preference.
The dish is designed for a quick and easy Friday night dinner, making it a convenient option for busy evenings.
The combination of different condiments, including garlic yogurt, pickled cabbage, and Ezme, provides a rich and authentic flavor experience.

Air Fryer Tavuk Döner

50m

Serves 1

tiktok.com

Air Fryer Tavuk Döner

tiktok.com

50m

Serves 1

Directions

1Take out the cooked Tavuk Döner from the air fryer.
2Slice the cooked Tavuk Döner into bite-sized pieces on a cutting board.
3Add plain natural yogurt, pomegranate molasses, Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste), olive oil, honey, oregano, ground cumin, ground cinnamon, pul biber, paprika, onion granules, garlic granules, sea salt, and black pepper to a bowl.
4Mix all the marinade ingredients together to form a paste.
5Add boneless, skinless chicken thighs to the marinade.
6Mix the chicken thighs thoroughly with the marinade.
7Place the marinated chicken in the fridge for at least 4 hours, or preferably overnight.
8Soak the wooden skewers in water to prevent them from burning.
9Skewer the marinated chicken thighs onto four skewers, one at a time, leaving some space in between for even cooking.
10Place the skewered chicken into the air fryer.
11Cook the chicken in the air fryer at 180°C for 45 to 50 minutes, flipping halfway through, until fully cooked.
12Prepare pickled cabbage.
13Fry some chips.
14Prepare Ezme.
15Assemble the chicken doner: place chicken, pickled cabbage, chips, and Ezme on flatbread.
16Serve and enjoy your Tavuk Döner.

Ingredients

1 kg skinless, boneless chicken thigh fillets
4 large wooden skewers
3 tbsp thick set natural yoghurt
2 tbsp pomegranate molasses
2 tbsp Turkish sweet red pepper paste (tatli biber salçasi)
2 tbsp olive oil
1 tbsp clear honey
1 tsp dried oregano
0.5 tsp ground cumin
0.75 tsp ground cinnamon
0.5 tsp pul biber
0.5 tsp paprika
0.5 tsp onion granules
0.5 tsp garlic granules
0.75 tsp fine sea salt
0.25 tsp coarse black pepper
pickled cabbage
chips
Ezme
salad

Equipment

air fryerlarge bowltongschopping boardknifeserving plate

Tips

Marinate the chicken for a minimum of 4 hours, or preferably overnight, to allow the flavors to deepen.
Soak wooden skewers in water before skewering to prevent them from burning during cooking.
Leave a little space between chicken pieces on the skewers for even cooking in the air fryer.
If your air fryer is big enough, you can cook the chips in there too.
You can find recipes for Ezme and pickled cabbage in the cookbook.
Serve loaded in pittas or flatbreads with garlic yoghurt, pickled cabbage, Ezme, salad, and fried chips.
Oven bake instructions are available if you do not have an air fryer.
For oven baking, use halved onions in a deep oven dish to prop up the skewers horizontally, ensuring the chicken doesn't lay completely flat.
Brush the chicken with juices halfway through oven baking and again before resting to keep it moist and flavorful.
Allow the cooked chicken to rest for 5 minutes before carving to maintain juiciness.
Carve the chicken vertically for smaller, bite-sized pieces that break up naturally.
Brush any remaining juices from the cooking dish over the carved chicken just before serving for extra flavor and moisture.
Cook the chicken until the internal temperature reaches 75°C to ensure it is fully cooked and safe to eat.
Flip the chicken halfway through cooking in the air fryer to ensure even browning and cooking on all sides.
The recipe offers flexibility by providing both air fryer and oven-baked instructions, allowing you to choose based on your available equipment and preference.
The dish is designed for a quick and easy Friday night dinner, making it a convenient option for busy evenings.
The combination of different condiments, including garlic yogurt, pickled cabbage, and Ezme, provides a rich and authentic flavor experience.