Home-made doner kebab


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

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For 6 people, you will need:

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Times for this recipe
Preparation: 16 min.
Resting: 2 hours
Cooking: 16 min.
All in all: 2 hours 32 min.
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Step by step recipe


Stage 1 - 5 min.
Home-made doner kebab
Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 cloves garlic, 1 tablespoon spices for couscous*, salt and pepper.

(* see below)

Stage 2 - 2 hours
Home-made doner kebab
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.

Stage 3 - 5 min.
Home-made doner kebab
After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.

Stage 4 - 1 min.
Home-made doner kebab
Fit the rotisserie back in the oven and cook under the grill on medium heat.

Stage 5 - 5 min.
Home-made doner kebab
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.

Stage 6 - 15 min.
Home-made doner kebab
Check that the meat is well cooked on the outside.

Stage 7 - 1 min.
Home-made doner kebab
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.

Stage 8
Home-made doner kebab
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.
Keeping: Once cooked, a few minutes.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 60 %20 2 %260 40 %3,020 150 %12,650 150 %
Per 100 g10 5 %1 0 %20 3 %240 10 %1,020 10 %
Per person20 9 %3 0 %40 7 %500 30 %2,110 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 9.72 €
  • Per person : 1.62 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 1 comment already posted on this recipe
  • 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...
    Posted by Louise may 3rd 2011 at 01:51 n° 1
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