Featured

Ingredients

2 1/2 – 3 lb. leg of lamb, boned and cut in slices
1 large tomato
1 Tbls. black pepper
3 lbs. ground lamb
Lamb fat
1 egg
2-3 Tbls. salt
onions, processed until a liquid-3 cups
1 cup olive oil

 

Preparation method

 

This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf.

Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the ‘Doner Kebab’ broiler, made specially for the purpose. The electric rotisseries they are selling today work well.
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.


 

Recipe terms for this post:

resepi kebab doner doner kebab recipe yhs-ddc_bd doner kebap doner kebab doner recipe resepi doner kebab donner kebab recipes donner kebab recipe lamb doner recipe turkish donner recipe lamb donna kebab recipe German Doner Kebab Recipe turkey food recipe kebab turkish doner recipe lamb donner kebab recipes recipe doner kebab beef marinade marinade for doner kebab make lamb doner kebab for the skewer recept za doner real estambul kebab madrid marinade for lamb donor kebabs Marinade for Lamb doner Kebabs recipe turkish eskandar recipe doner kebap turkish shish kebab recipe tomatoe paste Turkish kebab source recipe turkish kebab in tomato sauce donor turkish doner tomato sauce

One Response to “Doner Kebab”

  • Homer Machtley:

    Thank you very much! This is just the kind of site I’ve been looking for. If you’re serious about your food there is never too much info about it. :)

Leave a Reply

You must be logged in to post a comment.