Doner Kebab

Recipe for Doner Kebab

Recipe: Doner Kebab

 

Ingredients

  • 2 1/2 – 3 lb. leg of lamb, boned and cut in slices
  • beef slices, alternate
  • 1 Tbls. black pepper
  • tzatiki sauce (below)
  • 2-3 Tbls. salt
  • onions, processed until a liquid-3 cups
  • 1 cup olive oil
  • 1 large tomato
  • shredded lettuce
  • onion pieces
  • Tzatziki Sauce:
  • 16 ounces plain yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 5 to 6 mint leaves, finely minced

Recipe for Lepinja Flatbread can be found here.

 

Instructions

  1. Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim.
  2. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
  3. Spread over each piece of meat the lamb Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the ‘Doner Kebab’ broiler, made specially for the purpose. The electric rotisseries they are selling today work well.
  4. As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.

Quick notes

Tzatziki Sauce: Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

This might be hard to make at home, really needs Schwarma find a Bosnian restaurant and order it is amazing.. also becoming a sandwich found around the world!!

Recipe and Photo courtesy of: Streetfoodetcuisinedumonde

 

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