Okay, so today I decided to try and make tombik doner at home. I’ve had it a few times from takeaways, and I figured, how hard could it be? Turns out, it’s a bit of a process, but totally worth it!
First, I gathered all my ingredients. I already had some leftover roast chicken, which I shredded up. You could use lamb, beef, or even a plant-based alternative, I guess. I also chopped up some red onion, tomatoes, and lettuce – basically, all the usual kebab shop suspects.
Making the Sauce
- For the sauce, I mixed together some plain yogurt, a bit of mayonnaise (don’t judge!), a squeeze of lemon juice, some crushed garlic, and a pinch of salt and pepper. I whisked it all up until it was nice and smooth. I did a quick taste test and added a bit more garlic because, well, you can never have too much garlic, right?
The Bread Situation
The thing that makes tombik doner different is the bread. It is like a fluffy, round bun. Finding the right bread was the trickiest part. I couldn’t find the exact type at my local supermarket, so I ended up using some soft, round burger buns. I sliced them in half, not all the way through, creating a pocket.
Putting It All Together
I lightly toasted the buns, then I spread some of my yogurt sauce on both sides. Next, I stuffed them with the shredded chicken, followed by the chopped veggies. A bit more sauce on top, and I was ready to go!
Honestly, it wasn’t exactly like the takeaway version, the bread was a bit different. But it was still super tasty! It definitely satisfied my doner craving. And it was way cheaper than ordering in. Plus, I know exactly what went into it.
Next time, I might try making the bread from scratch. I saw some recipes online, it looks a bit complicated, but I’m up for the challenge! It might take another few tries to get it perfect, but that’s half the fun, isn’t it?
