Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a rotisserie.
For 6 people, you will need:
- 5 tablespoons olive oil
- 2 bayleaves
- 2 garlic cloves
- 1 tablespoon spices for couscous
- 800 ml beef
- 2 small pot (150 ml, 5 fl.oz) plain yogurts
- parsley
- coriander
- 1 tablespoon lemon juice
- 1 garlic clove
- salt
- pepper
Nutritional information:
Whole recipe
Calories
2843
142%
Proteins
150g
58%
Carbohydrates
25g
2%
Fats
238g
36%
Per 100 g
Calories
240
12%
Proteins
13g
5%
Carbohydrates
2g
<1%
Fats
20g
3%
Per person
Calories
473
24%
Proteins
25g
10%
Carbohydrates
4g
<1%
Fats
39g
6%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 16 min.
Resting : 2 hours
Cooking : 16 min.
Start to finish : 2 hours 32 min.
Resting : 2 hours
Cooking : 16 min.
Start to finish : 2 hours 32 min.
Preservation : Once cooked, a few minutes.
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Step by step recipe:
Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 garlic cloves, 1 tablespoon spices for couscous*, salt and pepper. (* see below) |  |
Cut 800 ml 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 small pot (150 ml, 5 fl.oz) plain yogurts (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. |  |
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Remarks:
Use whatever meat you prefer. Traditionally, lamb is the most usual (I used beef in the photos), and you can even mix different kinds of meat.If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric. Paprika, cloves and caraway are also sometimes used.
Source:
Home madeLast modified on: May 1st 2011
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Your comments or questions on this recipe:
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I've actually enjoyed home made doner kebabs many many time, jh. However, to think, I may actually be able to make my own is just wonderful!!! It's spring in the states and May is National Barbecue Month, I know what I'll be grilling...
Thanks for sharing...
Comment #1 posted on may 3rd 2011 at 01:51 by Louise.
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