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Restaurants›German Doner Kebab Damac Mall›The London Jerk Og Kebab Recipe

The London Jerk Og Kebab Recipe

Inspired by German Doner Kebab Damac Mall

Time1h 15m

Serves4

Our OG Kebab meets Sides' award-winning London Jerk sauce – packed with smoke, heat and serious flavour. Finished with our signature yogurt sauce. Served with fries, a side, a drink and a set of three sauces.

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Ingredients

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Kebab & Marinade

1 1/2 lbs boneless chicken thighs, trimmed and cut into 1" strips

2 tbs vegetable oil (for marinade)

1/2 cups London Jerk sauce (store-bought or homemade, see sauce section)

1 tbs Aged soy sauce

2 tbs Fresh lime juice

1 tbs Brown sugar

1 tsp Smoked paprika

3 cloves Garlic, minced

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 cups wood chips (optional, for smoke)

8 units metal or soaked wooden skewers

Signature Yogurt Sauce

1 cups Greek yogurt (full-fat)

2 tbs Mayonnaise

1 tbs ReaLemon lemon juice

1 clove garlic, grated

1 tbs fresh mint, finely chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

Sides & Finish

1 lbs frozen or fresh fries

2 tbs vegetable oil (for frying or tossing)

1 tsp salt (for fries)

2 cups mixed salad greens (side)

1/2 cups cucumber, thinly sliced

1/2 cups Tomato, chopped

1 tsp olive oil (for salad)

1 tsp lemon juice (for salad)

3 units three sauces (served): extra London Jerk, chili oil, and mango chutney

4 units soft flatbreads or pita

Method

Kebab & Marinade

Prepare marinade and marinate chicken

In a large bowl combine 1/2 cup London Jerk sauce, 2 tbs vegetable oil, 1 tbs soy sauce, 2 tbs lime juice, 1 tbs brown sugar, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Add the chicken strips and toss to coat. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.

Skewer the chicken

If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto skewers, leaving small gaps between pieces so heat and smoke circulate. Reserve remaining marinade for basting.

Smoke/grill the kebabs

Preheat grill to medium-high (about 400°F / 200°C). If you want a smoky profile similar to the restaurant, add 1/4 cup soaked wood chips to the charcoal or in a smoker box for a gas grill. Grill the skewers 8–10 minutes, turning every 2–3 minutes and basting with reserved marinade, until internal temperature reaches 165°F (74°C) and edges are slightly charred. Alternatively, broil in the oven on high for 6–8 minutes, turning once.

Signature Yogurt Sauce

While kebabs marinate, make the yogurt sauce. In a bowl combine 1 cup Greek yogurt, 2 tbs mayonnaise, 1 tbs lemon juice, 1 grated garlic clove, 1 tbs chopped fresh mint, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Whisk until smooth and refrigerate until serving to let flavors meld.

Sides & Finish

Cook fries

Cook 1 lb fries according to package instructions or deep-fry at 350°F (175°C) for 3–4 minutes until golden and crisp. If baking, toss with 2 tbs oil and 1 tsp salt and roast at 425°F (220°C) for 20–25 minutes, flipping halfway. Keep warm.

Assemble salad

In a small bowl toss 2 cups mixed greens, 1/2 cup sliced cucumber and 1/2 cup chopped tomato with 1 tsp olive oil and 1 tsp lemon juice. Season to taste.

Warm flatbreads

Briefly warm 4 flatbreads on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred.

Plate the Boss Box

Place two skewers of London Jerk OG Kebab on the plate with a serving of fries, a portion of the mixed salad, and 1 warmed flatbread. Spoon a generous drizzle or dollop of the signature yogurt sauce over the kebab. Serve with three small ramekins containing extra London Jerk sauce, chili oil, and mango chutney. Offer a drink alongside.

Notes on components

Ensure any sauce served (extra jerk, chili oil, mango chutney) is freshly prepared or warmed slightly. All ingredients used in sides correspond to the seasoning and serving instructions above.