A Berlin refinement of the German doner sandwich that adds grilled and roasted vegetables (potato, zucchini, eggplant), feta, and lemon to marinated chicken shaved from the spit, popularized by Kreuzberg stands like Mustafa's. It marks the second-generation Turkish-German evolution of the 1970s Berlin doner.
Also known as: Gemüsekebap, Gemüse Döner, chicken vegetable kebab Berlin, Mustafa's Gemüse Kebap
Ingredients
- 500 g chicken thighs, sliced thin
- 3 tbsp yogurt, 1 tbsp paprika, 1 tsp cumin and 1 crushed garlic clove, for the marinade
- 1 courgette, 1 small aubergine, 1 red pepper and 1 potato, in chunks
- 3 tbsp olive oil
- 100 g feta, crumbled
- small bunch mint and parsley, chopped
- 1 lemon
- 150 g yogurt with 1 crushed garlic clove and salt, for the sauce
- 2 Turkish pide breads, halved into pockets
How to make it
- 1
Toss the vegetables with olive oil and salt and roast at 220°C for 25-30 minutes, until browned at the corners.
- 2
Meanwhile coat the chicken in the yogurt-paprika marinade, then sear in a wide pan 6-8 minutes until crusted and cooked through.
- 3
Toast the bread pockets and paint the insides with garlic-yogurt sauce.
- 4
Stuff in this order: roasted vegetables, chicken, more sauce, feta crumble, herbs, and a decisive squeeze of lemon.
Pro tip: This is the Kreuzberg upgrade: warm roasted vegetables under cool feta, herbs and lemon are exactly what separate a Gemüse kebap from an ordinary doner.
