Sylheti Doner Kebab
Sylheti Doner Kebab — a kebab recipe, 14 ingredients, about 120 min.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 500 g boneless meat (chicken, lamb, or beef), thinly sliced
- 2 tablespoons yogurt
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon hatxora
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- Salt to taste
- Black pepper to taste
- 4 pita bread or flatbreads
- Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving
- Garlic, tomato, and naga sauce (extremely spicy)
Make it lactose-friendly
- 2 tablespoons yogurt → lactose-free or coconut yogurt
Steps
- In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade.
- Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld.
- Preheat your grill or stovetop grill pan over medium-high heat.
- Thread the marinated meat onto skewers, creating kebabs.
- Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior.
- While the kebabs are cooking, warm the pita bread or flatbreads on the grill.
- Once the kebabs are done, remove them from the skewers.
- Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce.
- Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0