Doner Kebab Recipe
Doner Kebab Recipe
Description
Originating in Turkey, doner kebab is a type of kebab made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks and serves it inside a pita bread, wrapped or by itself with a yogurt-based sauce with rice and vegetables.
This is a very common image and taste from my childhood in Turkey. It is served in restaurants ( from luxurious to casual), or we can also call it a traditional, delicious street food.
Making doner kebab traditionally at home ( on the rotisserie) can be a bit challenging, but with this homemade recipe, you can capture the flavors of doner kebab and you are going to see how easy it can be with the minimal ingredients.
Ingredients
Serving suggestions
Yogurt Sauce
How to make doner kebab
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Preheat the oven to 375 degrees Fahrenheit.
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Combine all the ingredients in a large bowl. Knead it with your hands until everything mixes well. You can also use a food processor if you don’t want to use your hands.
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Place the mixture into a loaf pan and cook in the oven for approximately 25-30 minutes or until the top is golden brown.
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Wrap the loaf in aluminum foil after it cools down and refrigerate it until firm.
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Slice the loaf very thinly and reheat the slices in a large pan with little olive oil until lightly charred.
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Serve in pita bread or wrap with tomatoes, red onion slices, lettuce, and cucumber.
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You can also place the doner kebab slices on a serving plate with yogurt and garlic sauce on top. Serve with rice and vegetables.
Bon Appetit!
Note
1-Importance of using the correct pan:
Make sure the pan is hot and reheat just for a couple of minutes since the slices are very thin. Use a large pan so it allows the meat to evenly cook.
2-Significance of selecting the right meat:
The traditional doner kebab meat is lamb. Today, chicken, veal, turkey, and beef are cooked in the same manner, with a combination of veal leg meat, lamb meat, and lamb tail fat in Turkey. (Fatty cuts keep the meat moist and flavorful as it cooks on the rotisserie.)
The fat in the meat will provide more juice and will result in great flavor.
3-Mention the mixing for the perfect dish:
The beautiful, roasted, slightly charred, and flavorful stacks of fresh meat are the heart and soul of doner kebabs. Meat that's past its prime or has stayed too long in the freezer loses its ability to soak up all the rich marinade flavors as well as its ability for tenderness and juiciness.
The chosen protein is sliced very thinly, pounded out further, and seasoned with spices like garlic, cumin, coriander, paprika, and oregano. This meat is speared on a large vertical skewer and slowly cooked as it rotates via electric, gas, or wood-fired heat.
4-Serving and additional variations:
Serve in pita bread or wrap with tomatoes, red onion slices, lettuce, and cucumber.
You can also place the doner kebab slices on a serving plate with yogurt and garlic sauce on top. Serve with rice and vegetables or with red onion slices garnished with sumac.
Frequently Asked Questions
The main differences between doner and gyro are their countries of origin, ingredients, and spices used to marinate the meat. Gyro is Greek in origin and doner kebab is Turkish, so they have a different flavor profile. Doner is a Turkish word meaning 'turn around' and Gyro is Greek for 'circle'. The meat in gyro is lamb, beef, or pork; whereas doner utilizes mostly lamb or beef, and rarely chicken. Unlike doners, gyros are not served with garlic sauce.
Doner kebab sauce is typically made from a combination of yogurt, garlic, and herbs such as parsley, mint, and oregano. This delicious sauce is perfect for a doner kebab.
Doner Yogurt Sauce
Add yogurt, mayonnaise, the juice of half of a lemon, and olive oil to a bowl and mix well. Finely chop dill, parsley, and garlic and add to the mixture. Stir well and season with a pinch of salt, pepper, and sugar. Cover and place into the fridge for at least one hour before serving.
The marinade and the fat are what make sure that the meat is delicious. Fatty cuts keep the meat moist and flavorful as it cooks on the rotisserie.
The fat in the meat will provide more juice and will result in great flavor.
Doner Kebab is a traditional Turkish dish. It is served inside pide bread ( similar to pita bread but thicker in texture). Traditionally the meat is strips of lamb and beef marinated in Turkish spices. It is similar to the Greek gyro or the Arab shawarma made with seasoned meat shaved from a vertical rotisserie, a style of cooking that dates back to the Ottomans.
A typical kebab includes fresh doner meat that has adequate calories. Many people mistakenly assume that doner kebabs are another version of fatty junk food. In fact, they're far from it. But keep in mind that some kebabs may have a high trans fat content, which raises cholesterol levels and increases the risk of heart disease. A report found that 60% of doner kebabs tested were high in trans fat. Red meat has also been associated with increased risk of heart disease and some forms of cancer. Then there is the question of portion size and how often you eat it..And with the right amount of ingredients, you can make it healthier!
