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Home-made doner kebab

Name: Home-made doner kebab
Prep time: 2 h 16 min
Cook time: 16 min
Total time: 2 h 32 min
Yield: 6 people
Cuisine: French
Ingredients: 5 tablespoons olive oil; 2 bayleaves; 2 cloves garlic; 1 tablespoon spices for couscous; 800 g beef; 300 g Greek yoghurt; parsley; fresh coriander (cilantro); 1 tablespoon lemon juice; 1 garlic clove; salt; pepper

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.

363 K 1× 3.8/5 (38 reviews)

2 hours 35 min. difficulté

Easy

9.75 €

6 people

12 Ingredients

Last modified on: May 20^th 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 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 for this recipe

Preparation: 20 min.

Resting: 2 hours

Cooking: 20 min.

All in all: 2 hours 35 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

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

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.

After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.

Stage 4 - ⌛ 1 min.

Fit the rotisserie back in the oven and cook under the grill on medium heat.

Stage 5 - ⌛ 5 min.

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.

Check that the meat is well cooked on the outside.

Stage 7 - ⌛ 1 min.

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

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 recipe	150 RDI=60 %	20 RDI=2 %	260 RDI=40 %	3,020 RDI=150 %	12,650 RDI: 150 %
Per 100 g	10 RDI=5 %	1 RDI=0 %	20 RDI=3 %	240 RDI=10 %	1,020 RDI: 10 %
Per person	20 RDI=9 %	3 RDI=0 %	40 RDI=7 %	500 RDI=30 %	2,110 RDI: 30 %

Possible allergens in this recipe: milk

How much will it cost?

For 6 people : 9.75 €
Per person : 1.65 €

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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 3^rd 2011 at 01:51 n° 1

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