Do-It-Yourself Döners for Dinner

Do-It-Yourself Döners for Dinner (Perfect for Summer Nights)

Ok, ok…I KNOW these are NOT traditional döners…or gyros…or shawarmas but I live in the southwest and don’t have easy access to a vertical spit rotating stacks of savory chicken, lamb, pork, or beef. (Although….I did just find a place in Southern Utah that has some of the tastiest hummus and kalamakia that I have had in a long time!)

So let me explain.

I was first introduced to döners a few years back. We were visiting my brother in Amsterdam and on our way to dinner we passed a little shop selling döners. My husband, who used to eat döners weekly during his stay in Germany, freaked out and told us all about their culinary glory. Our dinners plans were thus changed, as were my taste buds, and the rest is history.

Now every time we travel we are on the lookout for döners and gyros. In fact, last fall during an opportunity I had to travel to Greece, I’m pretty sure all that I ate was gemista, hummus, and gyros on repeat for the entire duration.

Seriously, though can you blame me? That hummus….it’s like heaven.

So now that I am home and I want something that tastes similar and makes for an easy lunch or dinner that my entire family will eat we have “Do-It-Yourself Döners”.

Now, before I get to our knock off version of a gyro…let’s first define what a döner is and where gyros have been crafted to perfection.

Let’s start with….

THE DÖNER.

A döner, or more fully, a döner kebab, is a dish made from seasoned meat that is stacked in layers on a large vertical rotating spit and slowly roasted as it turns. The meat is usually lamb, beef, chicken, or a combination of those. As the outer layer cooks, thin slices are shaved off and served in flatbread or pita-like bread as a sandwich or wrap (although it can also be served on top of rice or vegetables). Toppings and sauces vary according to the region but is it traditionally a warm, savory dish.

The Döner kebab originated in Turkey during the 19th century. The word “döner” comes from a Turkish verb meaning “to turn” or “rotate.” And, the vertical rotisserie style of preparation it employs is most often credited to cooks from the city of Bursa.

Next up we have….

THE GYRO

Now, even though I keep using the words döner and gyro interchangeably they are, in fact, two distinctly different delicious delights.

A gyro (pronounced roughly YEE-roh in Greek, though pronunciations vary) is a Greek dish. And while it is also made from meat cooked on a vertical rotating spit, then sliced into thin pieces and served in flatbread there are a few key differences between the two.

For example gyros are traditionally filled with pork or chicken rather than beef or lamb.

They are also usually served in pita bread and topped with tomatoes, onions, and Tzatziki, a yogurt-based sauce with cucumber, garlic, and herbs. The result is a savory, juicy sandwich with a mix of warm roasted meat, cool creamy sauce, and fresh vegetables….and it is divine.

Sooooo….here is how we make our own here at home.

#1. Start with a stack of pita bread.

One day I will venture into the world of making my own pita bread. (I do love making bread.) But until then, and especially on busy nights after work we just open up a bag of store bought pita.

#2. Next, we spread on some hummus.

There are loads of flavored hummus that you can buy at the store. My go to for this meal is either a Mediterranean hummus or a plain hummus. (But because I am southwestern….I do love me a good honey jalapeño or roasted red pepper hummus to dip my veggies into.)

NOTE: Döners don’t include hummus…and gyros are traditionally made with Tzatziki. However, I haven’t found a Tzatziki in stores that I love…but they are available if you want something more traditional. Another good option that I use if we are out of hummus is a Green Goddess Salad Dressing.

#3. The meat.

If my husband had his way we would already be serving up beef from our very own vertical rotisserie…but that day is not today sooooo….

For our meat I usually slice, dice, or chunk up some chicken, sauté it in a pan with a little olive oil, salt, pepper, garlic, thyme, and some freshly squeezed lemon. Then let it finish baking in the oven.

NOTE: For all you Costco lovers out there, you can also slice up one of their rotisserie chickens in a hot second. Or other options could include leftover grilled chicken, or left over steak both reheated and sliced thin. (Why leftover??? Because at my house we usually end up with leftovers of these items, especially in the summer. This keeps us from wasting food and makes the dinner prep so much faster.)

#4. Finally it’s topping time.

Everyone at my house creates theirs differently but the usual pile of options for toppings include:

Red Onions

Lettuce or Cabbage

Diced Tomatoes

Shredded Carrots

Feta Cheese

Olives

Squeezed Lemon Juice

Guacamole or Avocado Slices (Viva the southwest)

As I said in the very first sentence…I KNOW these are NOT traditional döners…or gyros…AT ALL…but they are inspired by them.

And they are so easy to put together.

And they are delicious.

And, while I am residing in my desert home they remind me of far off places with beautiful, sights, scents, and people.

And I will be eating them all summer long.

Or….I will be eating this version with tuna instead of chicken…which really moves more into the realm of a pita sandwich…but as long as we are on the topic I thought I might as well throw it in here as well.

It’s light, it’s filling, it is easy to throw together and, it has a lot of protein.

My kids aren’t fans…they will stick to roasted chicken variety, thank you very much…but as for me…it’s a solid option.

So there you have it. Easy Do-It-Yourself Döners….and why I make them.