Doner kebab recipe
Doner kebab :
- Preparation: 20 min
- Cooking: 50 min
- Serves: 6
Doner kebab : Create your own version of this popular takeaway dish, complete with chilli and garlic sauces. Serve your homemade döner kebab with pitta bread and shredded cabbage.
|Image source : google images|
Doner kebab : Ingredient
- 500 g of minced lamb
- 1 small onion, coarsely grated
- 4 cloves of garlic, chopped or finely grated
- 100 g of fresh breadcrumbs
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon of dried oregano
- ¼ teaspoon smoked paprika
- sunflower oil for oiling
pitta breads, shredded red or white cabbage, sliced onions, sliced tomatoes, pickled chili peppers, chili sauce (see recipe below), garlic sauce (see recipe below), tahini
Preheat the oven to 200C/180C fan/gas 6. Put all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped. You can also mash everything in a bowl, but you will get a looser surface.
Brush a large sheet of aluminum foil with oil, tip the meat mixture into the middle and form a very thick sausage, roughly in the shape of an aubergine. Roll the foil tightly and twist the ends to create a Christmas cracker shape.
Place on a shallow baking tray and bake in the oven for 35-40 minutes, turning occasionally, or until a digital thermometer reads 75°C when pierced in the centre. Allow the kebab to cool slightly and then unwrap the foil. Place back on the tray and toast under the grill or using a blowtorch.
Place on a cutting board and cut into thin slices. For full doner mode, you can hold the kebab with a fork or a metal skewer and slice. Serve with warm pitta bread and any other side, including our chilli sauce and garlic yoghurt sauce.