Döner Kebab
Döner Kebab — a meat recipe, 23 ingredients, about 300 min.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 2 kg (4½ lb) ground beef or other minced meat
- 11–12 tsp chicken salt/season salt
- 6 tsp black pepper (amount depends on taste preference)
- 2–3 dl (⅘–1¼ cups) plain yogurt
- 1–3 cloves garlic, chopped
- 1 pinch salt
- 1 tsp basil
- 1–1½ tsp black and/or white pepper
- Green-, lemon-, or red pepper (optional)
- Chile pepper or powder (optional)
- Cayenne pepper (optional)
- Tabasco sauce (optional)
- 1 can (70 g / 2½ oz) tomato purée
- ½–1 tsp salt
- ½–1½ tsp white pepper
- ½–1½ tsp black pepper
- 1 tsp basil
- 1 pinch oregano
- Ketchup (amount depends on preference)
- Pita bread
- Salad (see notes)
- Rice
- Chips/French fries
Make it lactose-friendly
- 2–3 dl (⅘–1¼ cups) plain yogurt → lactose-free or coconut yogurt
Steps
- Mix all the ingredients into a farce-like chunk.
- Use a mixer or your hands to get air out of the chunk.
- Optionally, make a hole in the chunk with a knife so that excess fat can drain out.
- Wrap it tightly in aluminium foil, using more than 2 layers of foil to prevent rupture.
- 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.
- 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.
- Combine all the ingredients for the sauce(s) you are making.
- Mix well.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0