Prend zot kebab!
These few words have always been music to my ears! They literally act as a play to your senses and demand that you turn around and have a look. And there you are , layers of stacked marinated meat one on top of each other , the slow fire gently caressing the rotisserie. I mean isn’t that such a cinematic view really. The little fire sparks, that beautiful slow roast action and the captivating view where the merchant is meticulously slicing those big chunks of meat off the rotisserie. I can go on and on really , describing the graceful act of love of making doner kebab.
At a first glance, the Doner Kebab, Gyros and Shawarma look like the same thing. The meat is shaved from a vertical rotisserie, wrapped in bread, and topped with veggies. But despite the fact that these meat snacks seem so similar, they are quite different, especially in terms of meat, herbs, bread, toppings, and sauces. Widely popular around the world , these handful and heart winning meat in bread has earned quite a significant place in the heart of many Mauritians as well. You can find bountiful of these amazing flavours in a bread almost anywhere around the island, markets and also at the City Centre.
The best place so far to eat your heart out has been at Curepipe for me , at the Sheik Kebab. I absolutely love their Panini Kebab bread with juicy pineapple and cheese mix. Among other amazing places to eat a good Kebab are Port Louis City, Quatre Bornes and Rose Hill. They are also so popular during Trade Fair or Street Food Fair. You will go crazy as to what to choose from really. The display and aromas will literally lit the child in you and the absolute need to buy one will really win over anything.
I have never made doner kebab at home to be honest. It has been my first time making it and I was quite crossing my fingers for it to turn out as close to those we eat on the streets. The secret is in the meat , no doubt. The longer you let it rest in its own marinate, the better taste and quality of meat will be obtained. It was such a play at the end, I felt like a true doner kebab vendor! I mean those colourful veggies, the sauces , pita breads and slicing the meat off the rotisserie. It was just fulfilling! Sometimes homemade is better as they say often.
Mauritian Chicken Doner Kebab – Di Pain Kebab
Preparation time : 1 Night + 1hour
Cooking time : 30 mins
- 1kg Easy Pack Chantecler Escalope / Chicken Breasts
- 1 Iceberg lettuce finely chopped
- 1 watercress finely chopped
- 2 medium sized carrots- grated
- 2 large onions finely sliced
- 1 pineapple
- 500g grated cheese
- 1 cucumber
For the Marinate :
- 1 yogurt – greek or plain natural
- 1/2 tbsp ground cloves
- 1/2 tbsp ground cinnamon
- 2-3 bay leaves
- 1/2 tbsp ground coriander seeds
- 1/2 all spice powder
- 2 tbsp ginger/garlic paste
- 1/2 a cup of onion paste
- 1/2 tbsp ground peppercones
- 1 tbsp paprika powder
- 1 tsp of turmeric powder
- 1 tsp dry red chilli flakes
- vegetable oil
- In a large bowl marinate the Chantecler chicken with all the above mentioned ingredients. Massage the paste into the chicken thoroughly making sure every part is coated. Drizzle vegetable oil over making sure the surface has a thin layer of oil covered. Place in the refrigerator overnight to rest.
- The following day , heat your oven/rotisserie at 180°C / 350 F for about 30 mins. Stack the meat one after the another and place to slow grill into the oven.
- Occasionally stir the grill meat to allow an evenly cooked process.
- Leave it to a maximum of 30 mins into the oven making sure all the part has been cooked. They will change colour to that similar of a roast.
- Slice the Chantecler chicken meat vertically just like a doner kebab vendor would normally do.
- Put your pita bread to grill. Meanwhile chopped all the above mentioned vegetables and mix with the cut slices of meat.
- Layer mayonnaise, ketchup and chilli paste into the bread and fill the pockets with a generous serving of the meat.
- Serve along with soft . pillowey potato wedges.