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.
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Last modified on: May 20th 2015
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 plain yoghurt - 7
parsley - 8
coriander - 9
1 tablespoon lemon juice - 10 1 garlic clove
- 11
salt - 12
pepper - Total weight: 1,237 grams
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| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 16 min. | 2 hours | 16 min. | 2 hours 32 min. |
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- When will I finish if I start the recipe at a certain time?
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Prepare a marinade by mixing 5 tablespoons 
Cut 800 g beef into small, fairly thin (about ½ cm or ¼ inch slices).
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 300 g plain yoghurt (Greek style), 
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.
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