Doner Kebab

During a family gathering, my uncle prepared his famous Doner Kebab. As he handed out the delicious wraps, he told us, “This recipe has been passed down through generations, and each bite is like a journey through time.” We all agreed that the magic ingredient in every doner kebab is a sprinkle of love and tradition.

Ingredients

For the Meat Marinade:

  • 2 pounds (about 1 kg) boneless lamb or beef, thinly sliced
  • 1/4 cup plain yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Juice of 1 lemon

For Assembling:

  • Pita bread or lavash
  • Sliced tomatoes
  • Sliced onions
  • Shredded lettuce
  • Tzatziki sauce or yogurt sauce
  • Pickles (optional)
  • Sumac (optional)
  • Hot sauce (optional)

Instructions

Step 1: Marinating the Meat

In a bowl, mix together the yogurt, minced garlic, olive oil, tomato paste, paprika, cumin, coriander, cinnamon, black pepper, salt, and lemon juice to create the marinade.

Place the thinly sliced lamb or beef in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

Step 2: Preparing the Meat

Preheat your grill or a large skillet over medium-high heat. Remove the marinated meat from the refrigerator and thread the slices onto skewers.

Grill the meat for 5-7 minutes on each side, or until cooked through and slightly charred. Alternatively, you can cook the meat in a large skillet until it is browned and cooked through.

Step 3: Assembling the Doner Kebab

Warm the pita bread or lavash in a dry skillet or microwave. Lay the bread flat and layer with slices of grilled meat, tomatoes, onions, and lettuce.

Drizzle with tzatziki sauce or yogurt sauce. Add pickles, sumac, and hot sauce if desired.

Did you know? The history of the doner kebab is as rich as its flavors. Originating in 19th century Turkey, it’s said that a creative chef, in a rush to serve his customers, stacked layers of seasoned meat onto a vertical spit. As the meat rotated and cooked, the aroma attracted passersby, leading to its popularity. So you could say, the doner kebab’s story began with a chef’s ingenious spin on fast food!

Step 4: Serving

Serve the assembled doner kebabs immediately while warm. Enjoy with additional sauce on the side if desired.

Tips

  • If you’re short on time, you can also use pre-sliced meat to speed up the preparation process.
  • For an extra smoky flavor, consider grilling the meat over charcoal.
  • Serve the doner kebabs with a side of fries or a fresh salad for a complete meal.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.