Doner Kebabs Recipe

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Doner Kebabs

Doner kebabs are a popular type of Turkish street food that has become popular worldwide, particularly in Europe and the Middle East. The dish typically consists of slices of grilled meat, often lamb or chicken, that are wrapped in warm pita bread with various vegetables and sauces.

Doner kebabs are known for their distinctive flavor, which comes from the way the meat is cooked on a vertical rotisserie, slowly roasting and basting in its own juices. The meat is typically seasoned with a blend of herbs and spices, which varies depending on the region and the individual chef.

In addition to the traditional lamb or chicken, many places also offer vegetarian or vegan versions of the dish, using falafel or other meat substitutes. Doner kebabs are often served with a variety of toppings and sauces, such as lettuce, tomato, cucumber, onion, yogurt sauce, chili sauce, and hummus.

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Ingredients for Doner Kebabs:

  • 1.5 lbs ground lamb or beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pita bread
  • Tzatziki sauce
  • Lettuce, chopped
  • Tomato, chopped
  • Red onion, chopped

Instructions:

  1. In a large bowl, mix together the ground lamb or beef, onion, garlic, oregano, thyme, cumin, coriander, paprika, salt, and pepper.
  2. Form the meat mixture into a large log shape and place it on a skewer.
  3. Heat a grill or broiler to medium-high heat. Cook the meat on the skewer for 10-12 minutes, rotating occasionally, until cooked through.
  4. Remove the meat from the skewer and let it rest for a few minutes.
  5. Cut the meat into thin slices.
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  7. Heat the pita bread on the grill or in the oven.
  8. To assemble the kebabs, spread some tzatziki sauce on the pita bread, then add some lettuce, tomato, red onion, and sliced meat.
  9. Roll up the pita bread and serve immediately.

Enjoy your delicious homemade Doner Kebabs!

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