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How to Make Doner Kebab: Lamb Doner Kebab Recipe

Meat grilled in a vertical spit or rotisserie in Turkey is known as doner kebab (or döner kebap), and is typically served shaved over rice or in a flatbread sandwich. Döner means “to turn” and “kebap” generally refers to meat grilled over an open fire on skewers. Shawarma is the Arabic term for doner kebab, which is the same method used to prepare gyros in Greece. This cuisine evolved in the nineteenth century in what is now the Ottoman Empire (modern-day Turkey) and quickly gained popularity across the Middle East. In the 1960s, Turkish immigrants brought doner kebab to Berlin, where it quickly became one of the city’s most popular street snacks after being wrapped in pita bread and marketed as a sandwich.

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When making a Doner Kebab, what kind of meat do you use?
Lamb is the traditional meat for doner kebabs. Veal leg meat, lamb flesh, and lamb tail fat are commonly combined in Turkey, but today the same method is used for cooking chicken, veal, turkey, and beef. (When cooking on a rotisserie, fatty portions of meat retain their moisture and flavour.) Sometimes ground beef is used in addition to the thinly sliced meat. Doner kebabs in Germany are required to include no more than 60% ground beef.

Here Are 5 Ways to Spice Up Your Doner Kebab
Although “doner kebab” is often used to describe the Berlin-style sandwich, the phrase actually refers to the meat used in the sandwich. Doner meat can be served in a variety of ways, including:

Doner kebab sandwiches in the German manner are traditionally made with pide (pita bread), shredded lettuce, and either garlic sauce, barbecue sauce, or chile sauce.
Dürüm doner is a relatively new method of presenting kebab in which the doner meat is wrapped in a thin Turkish flatbread called yufka.
Skender kebap, or Bursa kebab, is a lamb doner kebab served on pieces of pita bread with tomato sauce, melted butter, and yoghurt.
Doner kebab banh mi is a Vietnamese baguette sandwich with pork, yoghurt sauce, and doner kebab ingredients.
Five. Kapsalon, a popular Dutch dish consisting of french fries topped with doner kebab meat, garlic sauce, cheese, and salad.
Recipe for Lamb Doner Kebabs 212 Ratings | Review Now
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1 1/2 tablespoons of coarse salt 1 1/2 tablespoons of freshly ground black pepper

1-tablespoon of cayenne pepper powder

Two teaspoons of ground coriander

2 tablespoons of cumin seed powder

A Garlic Seasoning Serving Equals One Teaspoon

1/2 tsp. dried oregano

Roasted Red Pepper Flavoring, About 1 Teaspoonful

Two teaspoons of salt, plus more to taste

1/4 cup of lemon juice, squeezed

1/2 a jar of plain yoghurt

a quarter of a cup of olive oil

1 lamb shoulder or bone-in leg (around 5 pounds)

Use Tzatziki sauce as a condiment (optional)

In order to complement the meal, please pass the hot sauce (optional)

serve with a flatbread like lavash, yufka, or pita (optional)

Serve with shredded lettuce or cabbage (optional)

Tomato slices for serving (optional)

Cucumber and red onion pickles would be great for a side dish (optional)
Cook up some marinade. Salt, spices, lemon juice, yoghurt, and olive oil should all be mixed together in a big dish.

Make a crosshatch pattern in the fat covering the lamb shoulder, being careful not to cut into the meat. Lamb shoulder, marinade applied, roasted in a plate. Wrap in foil and store in the fridge overnight.

3 Let the lamb rest at room temperature for an hour the next day, still tightly wrapped in foil, before cooking. The oven needs to be preheated to 325 degrees F. It takes roughly 4 hours and 30 minutes to roast something covered until it is quite soft. One cup of boiling water should be added to the roasting pan after the first 30 minutes of cooking. Every 90 minutes, baste with water and re-seal the foil.

When the lamb is cooked through, take it out of the oven and let it rest, uncovered, while you preheat the broiler. Then, after about 5 minutes, return the lamb to the oven and broil it uncovered until the outside is crispy. Then, after resting for 20 minutes, slice thinly and serve with flatbread or rice, salad, and sauces.

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