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. In Azerbaijani it is pronounced as dönər.
Source and licence
"Döner Kebab" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:D%C3%B6ner_Kebab, revision 4534304), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:D%C3%B6ner_Kebab&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4534304
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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 pinch oregano
- Ketchup (amount depends on preference)
- Pita bread
- Salad (see notes)
- Rice
- Chips/French fries
Method
- 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.