This is a Doner Kebab, Berlin’s most popular street food and in my opinion, one of the greatest sandwiches I’ve ever eaten. Each bite is almost a spiritual experience that gets better and better.

Ingredients

Shaved Chicken Meat

8 Chicken Thighs, skin on & bone in
Salt
1 tbsp crushed Rosemary
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp dried parsley
1 tsp paprika
1 tsp MSG (optional)
1 tsp ground cumin
1 tsp oregano

Herb Sauce

225 g mayonnaise
115 g plain yogurt
5 g tsp salt
.25 tsp MSG (optional)
.5 tbsp agave syrup
1 tsp dried dill
1 tsp dried mint
1 tsp dried oregano
¼ tsp garlic powder
1 tsp onion powder

Spicy Sauce

50 g Ketchup
50 g Sambal (chili garlic paste)
50 g Harissa paste

Salad Components

1/2 head red cabbage
Sprinkle of salt
Juice from 1/2 lemon
Drizzle of olive oil
Tomato, salt
Iceberg lettuce, sliced
Red onions, sliced
Cucumber, sliced

Instructions

Shaved Chicken Meat

Remove chicken skin and set aside. Remove bones and save for stock (optional). Render chicken skin in a pot over low heat until crisp. Pour fat into a jar and save.
Mix spices.
Sprinkle salt and doner seasoning on boneless chicken thighs on a baking sheet. Freeze for at least 2 hours.
Slice chicken thighs as thin as possible and place back on baking sheet. Freeze for 1 hour before transferring to container or freezer bag. The shavings can be cooked from frozen.

Depending on the sharpness of the knife the shavings should be almost translucent.

To cook, add chicken fat or oil to a griddle pan over high heat. Add a serving of shaved chicken straight from the freezer. Blast on high heat until browned. Chicken will be cooked through without flipping. Use for doner, salad, or with rice.

Herb Sauce

Set a bowl over a scale. Add the mayo, yogurt, and salt. Combine the remaining ingredients and mix well.
Transfer to an airtight container and refrigerate for at least 1 hour or overnight.

Spicy Sauce

Set a bowl over a scale and combine the ingredients. Mix well.
Transfer to an airtight container and refrigerate for at least 1 hour or overnight.

Salad Components

Slice all the vegetables very thinly.
For the cabbage, add a sprinkle of salt, lemon juice and drizzle of oil. Let sit for 45 minutes.
Serve on top of the meat with the doner.

Pide (Turkish Bread)

Ingredients

Starter

200g Milk
120g Bread Flour
10g Instant Yeast
4g White Sugar

Dough

415g Bread Flour
245g Water
40g Olive Oil
5 g Salt

Egg Wash

1 Egg Yolk
30 g Water

Garnish

Sprinkle Nigella Seeds
Sprinkle Sesame Seed

Instructions

Mix the starter. Warm milk in microwave for 30 seconds. Combine milk, flour, yeast, and sugar in a bowl. Stir until dissolved. Let stand for 10 minutes until light foam appears and small bubbles are visible. Proofing is done to test yeast viability. If there is no foam or bubbles, discard and use new yeast.
Mix the dough. Add remaining flour, water, olive oil, and salt to the starter. Mix until no dry flour remains and a cohesive mass forms. Cover and let rest for 30 minutes.
Bulk Fermentation + Gluten Development. Perform a stretch and fold by grabbing a corner of the dough, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover and let rest another 25-30 minutes.
Proofing (Second Ferment). Oil or place parchment paper on a circular pizza pan or rectangle baking sheet. Turn the pide dough into the pan and gently work it into a circle. If the dough is springing back from the edges, cover and let rest for 15-20 minutes before gently working to the edges. Cover the pan and let the pide proof for another 30 minutes. Preheat the oven to 450 F.
Egg Wash, Dimple + Add Seeds. Dimple the proofed dough with wet fingers by gently pushing to the bottom of the pan, but do not accidentally go through the dough. Whisk the egg yolk and water together with a fork until it emulsifies, about 2-3 minutes. Brush over the pide. Sprinkle over the nigella seeds.
Bake. Place on middle rack of the 450 F oven and bake for 20-25 minutes until golden on top. Let rest under a cloth on a wire rack for 5 minutes before slicing into large triangles for doner.
For Doner Sandwiches. Place a triangle in a wet paper towel. Microwave for 30 seconds. Toast in a pan and flatten with a press or another pan before assembling.