Home-made doner kebab

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 5 tablespoons olive oil
• 2 2 bayleaves
• 3 2 cloves garlic
• 4 1 tablespoon spices for couscous
• 5 800 g beef
• 6 300 g Greek yoghurt
• 7 parsley
• 8 fresh coriander (cilantro)
• 9 1 tablespoon lemon juice
• 10 1 garlic clove
• 11 salt
• 12 pepper
• Total weight: 1,240 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	2 hours	20 min.	2 hours 35 min.

Step by step recipe

• 1: Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 cloves garlic, 1 tablespoon spices for couscous*, salt and pepper.
  (* see below)
• 2: 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.
• 3: After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.
• 4: Fit the rotisserie back in the oven and cook under the grill on medium heat.
• 5: Meanwhile, prepare the yoghurt sauce by mixing 300 g Greek yoghurt, parsley, fresh coriander (cilantro) , 1 tablespoon lemon juice, 1 garlic clove, salt and pepper.
• 6: Check that the meat is well cooked on the outside.
• 7: 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.
• 8: Serve with chips and yoghurt sauce, either on a plate or in a burger bun or a pitta bread.

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.

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