Home-made doner kebab

Preparation	Resting	Cooking	Start to finish
16 min.	2 hours	16 min.	2 hours 32 min.

Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 garlics clove, 1 tablespoon spices for couscous*, salt and pepper.

(* see below)
Cut 800 g beef into small, fairly thin (about ½ cm or ¼ inch slices).

Put the sliced meat in the marinade, stir to mix well, cover with plastic film and leave in the fridge for 2 hours or overnight.
After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.
Fit the rotisserie back in the oven and cook under the grill on medium heat.
Meanwhile, prepare the yoghurt sauce by mixing 2 smalls pot (150 ml, 5 fl.oz) plain yogurt (Greek style), parsley, coriander , 1 tablespoon lemon juice, 1 garlic clove, salt and pepper.
Check that the meat is well cooked on the outside.
Take the skewer out of the oven and slice the meat off downwards, turning the skewer as you cut. The meat will fall onto the worktop.

If you have used large pieces of meat, you will find the meat is not cooked well enough as you cut towards the middle: coat what is left on the skewer with marinade using a brush and put it back in the oven until the outside is well done again, and so on in stages. This is the principle of the doner kebab.
Serve with chips and yoghurt sauce, either on a plate or in a burger bun or a pitta bread.

For 6 people, you will need: