The Doner Kebab was created over 40 years ago by Kadir Nurman and has become an Iconic takeaway food here in the UK.
In this recipe I am going to show you how to recreate the Doner Kebab at home , with no special equipment, it is easy to recreate this.
A true Doner Kebab is slow cooked Lamb and it is cooked on a rotisserie grill and thinly sliced with an electric Kebab knife. This Fakeaway version of the Doner Kebab is made by rolling out the minced lamb mixture between grease proof paper to recreate the thin slices of lamb.
...
History of the Doner Kebab
The history of the doner kebab is a fascinating journey that traces its origins back to the Ottoman Empire, where it is believed to have been first prepared in the 19th century.
The term "doner" derives from the Turkish word "donmek," meaning "to turn," which aptly describes the method of cooking the meat on a vertical rotisserie. Initially, this dish was made with lamb, but over time, variations emerged that included beef and chicken, catering to diverse palates and dietary preferences.
As the doner kebab gained popularity, it spread beyond Turkey, particularly throughout Europe, where it became a staple street food, especially in countries like Germany, where a significant Turkish immigrant population embraced and adapted the dish. The doner kebab's unique combination of marinated meat, fresh vegetables, and flavourful sauces, all wrapped in pita or flatbread, has contributed to its enduring appeal, making it not only a beloved fast food option but also a symbol of cultural exchange and culinary innovation.
Today, the döner kebab continues to evolve, with chefs experimenting with various ingredients and cooking techniques, ensuring that this iconic dish remains relevant in the global culinary landscape.
A doner kebab is a popular street food that originated in Turkey and has since gained immense popularity around the world.
It typically consists of seasoned meat, usually lamb, chicken, or beef, which is cooked on a vertical rotisserie. As the meat slowly rotates, it is gradually roasted to perfection, allowing the outer layers to crisp up while keeping the inside juicy and flavorful.
Once cooked, the meat is thinly sliced and often served in a warm pita or flatbread, accompanied by a variety of toppings such as fresh vegetables, pickles, and sauces like garlic or spicy chili. The combination of the savory meat, fresh ingredients, and zesty sauces creates a delicious and satisfying meal that can be enjoyed on the go or at a sit-down restaurant.
Doner kebabs have become a beloved choice for many, thanks to their rich flavours and the convenience they offer for a quick bite.
In a small bowl you need to mix together your seasoning, Paprika,
mint, Onion powder, Ground Cumin, black pepper and Chilli (Powder or Paste)
In a large mixing bowl, break up the minced Lamb and add the Yogurt, Sesame Wok oil, grated onion and Garlic.
Combine the seasoning wix with the meat in the large mixing bowl and get it all combined with your hands so that it is smooth and well combined.
You need to refrigerate this for 30 minutes.
When the lamb meat mixture has been refrigerated for 30 minutes, get it out of the refrigerator and place the meat mixture between two sheets of oven proof or grease proof paper.
Using a rolling pin, roll the meat flat so that if fills the length and breadth of the paper
The meat should be very thin, as if it had been sliced with a kebab knife.
Roll it so that the meat spreads out of the edges. You can clean this up before you put the slabs in the oven.
Cook this on a baking tray in a pre-heated oven @180c for 12 minutes
Check the meat after 10 minutes, if it has started shrinking back then it is cooked enough.
Please read our Ad Policy
Chefs Tips
You can add all of your favourite kebab sauces and salads to this.
Cuisine:German, Turkish
