Homemade Doner Kebab
Ingredients
- 500 gGround lamb (fresh)
- 300 gGround veal (fresh)
- 100 gPlain Greek yogurt (chilled)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (pressed into a puree)
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tbspOregano
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspGround sumac
- 1 tspAleppo pepper
Method
Compact lamb and veal meat, roasted until it develops a fragrant brown crust. Thin slices are carved off, releasing rich juices and aromas of cumin and oregano.
- 1
Chop the onion and garlic very finely, almost like a puree. This helps bind the meat without creating coarse pieces that would break the block when slicing.
- 2
In a large mixing bowl, combine the ground meats with the yogurt, salt, pepper, sumac, pul biber chili, and all other spices. Knead vigorously by hand for 5 minutes until the texture becomes sticky and perfectly homogeneous.
- 3
Form a compact cylinder with the meat. Wrap it tightly in plastic wrap, twisting the ends to compress the meat. Let it rest in the fridge for 1 hour to firm up.
- 4
Remove the film and place the meat block on a rack over a baking sheet. Bake at 160°C. The meat is ready when the surface is well browned and the fat begins to bead.
- 5
Let it rest for 10 minutes out of the oven. Slice vertically with a sharp knife to obtain very thin shavings. The meat should be tender and juicy inside.
Frequently asked questions
How do you get this dish right?
- The secret is in the kneading: the meat's texture must change so it doesn't crumble when sliced.
- Use a rack for roasting so heat circulates all around and the fat can drip away.
- If you have an electric knife, it's the perfect tool for consistent, thin slices.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Strips can be quickly reheated in a pan to regain crispiness.
