Whenever I have enjoyed kebabs in the Greek Isles it has always been made with pork mince, though had the same flavours that we associate with a doner kebab. My preferred marinade for grilling can be found in the Irresistible Chicken Wings On the Grill post.

It's super convenient as you don't have to run back and forth and check the temperature a dozen times. It’s much quicker compared to a slow cooker recipe for doner kebab, and you can serve it with all your favourite doner kebab sides. If you’re wondering what’s in doner kebab meat, then note it is traditionally lamb mince, or as you might know it ground lamb.I cut the sesame oil in the half, that was to my taste, I also did not use the additional kosher salt, instead I added a tablespoon of fish sauce . The guys over at Mister Marinade sent me a message to see if I would like to try some of their seasonings, since I have been making more food at home I said yeah as they sounded great. After cooking in oven I poured sauce in small pot, cooked on medium heat and added cornstarch slurry to thicken it.

Calories: 341 kcal | Carbohydrates: 12 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 5 g | Cholesterol: 110 mg | Sodium: 956 mg | Potassium: 269 mg | Fiber: 0 g | Sugar: 11 g | Vitamin A: 90 IU | Vitamin C: 0. We are also the authors of The Complete Air Fryer Cookbook, an amazing air fryer cookbook filled with 140+ everyday air fryer recipes.This is better than another recipe I had done a couple of times where the sauce was done on the stove, the frying the chicken, then blah blah blah, not quick or convenient.

The marinade and anything that you add to it will be safe to eat as long as you cook it to 165F or higher. I’m a chef, and there are a lot of People that just assume that because they set their oven at 350, that’s what there getting to cook at! It’s too hot in CA to be using the oven with no a/c 😅 do you have any cooking recommendations for the grill? If you are baking on large baking sheet the marinade will spread out thin and the liquid will evaporate pretty fast.Convection is good for getting cripsiness but not sure how the sauce with sugar contect will respond to it. Basting the thighs with own juices during baking will also help with browning and keeping the tops moist. This thigh marinade is salted just enough, so if you let the thighs marinate for longer, they won't get too salty.