Döner Kebab
Döner kebab (döner kebap in Turkish) literally means "rotating grilled meat" (any type of meat applies). They were first developed in Bursa. Authentic Turkish döner is made with bread, salad and meat from lamb; regardless, mostly beef or a mix of beef and lamb is used in Europe. Although frozen kebab is available at convenience stores, they don't match fresh home-made kebab and may not be consistent with your taste and spicing. This article has the recipe for a complete European-style pita kebab
- Prep
- 42 min
- Cook
- 1 hr 38 min
- Total
- 2 hr 20 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix all the ingredients into a farce-like chunk.
Procedure
Use a mixer or your hands to get air out of the chunk.
Procedure
Optionally, make a hole in the chunk with a knife so that excess fat can drain out.
Procedure
Wrap it tightly in aluminium foil, using more than 2 layers of foil to prevent rupture.
Procedure
Put it into the oven and set the temperature to 100 °C (210 °F). Let it cook for 4 hours. Note that 4 hours applies even if you scale down the recipe. Let's say, if you want a 1 kg chunk (half of the original portion), you should not leave it for 2 hours; 4 hours apply for every size. The idea is that it gets cooked slowly.
Procedure
When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.
Procedure
Combine all the ingredients for the sauce(s) you are making.
Procedure
Mix well.
Procedure
There are several ways and styles to serve döner. Here are a few:
Procedure
Sandwich-style: Slice the pita bread from the middle, then layer the salad, kebab, and dressings like you would do with a hamburger.
Procedure
Reel-kebab: The roll wrap for a reel-kebab can be done using the same technique as for burritos (using pita bread).
Procedure
Kebab pizza: Simply prepare a pizza and top it with kebab.
Procedure
Kebab with rice: Fill roughly over a half of a plate with kebab, and the rest with cooked rice. Dress with ketchup or any of the sauce recipes mentioned in this article.
Procedure
Kebab with chips: Same as kebab with rice except that the rice has been replaced by chips (a.k.a French fries).
Notes, tips, and variations
If you want, you can add other spices to the meat like chili, cayenne, garlic, BBQ sauces, etc.
Notes, tips, and variations
A salad consisting of tomatoes, pickles, cucumbers, and Chinese cabbage with mayonnaise is probably the most common salad eaten with kebab in Europe. There are tons of variations, of course. If you want a healthy choice, make sure you balance the cereals class (pita), meat class (kebab), and vegetable class (salad) well! You can also add chile peppers, jalapeño, red onions and such for the salad to fit your taste!
Photo: de:Benutzer:Wollschaf · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 16 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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