Saturday, February 01, 2014

Doner Kebab

Our favorite "fast food" while in Germany was a Turkish-German treat, the Doner Kebab.
There is nothing in America that truly is like it, you can find things that are similar, like a Greek Gyro, but I've yet to find anything just like it.
A friend of mine that was stationed in Germany with me, shared this recipe and I am planning on trying it. We're getting a pretty good tax return, so we'll be purchasing some lamb meet (which is fairly pricey) so that we can attempt to make our own! When we do, I'll report back and let you know how they turned out. In the meantime if any of you want to try making them, let me know if you do and how they turned out!!

For all my Friends who miss food from Germany. Here's the recipe!!!

Doner Kebab's
  Serves: 4 Ingredients: 1 1/2 pounds lean veal Salt Freshly ground pepper 1/2 teaspoon ground cumin (or a prepared doner-kebab seasoning) 2 small onions 5 tablespoons olive oil 4 cloves garlic 3/4 cup sheep-milk yogurt 1 tablespoon fresh chopped parsley 4 flatbreads (the size of your hand) Garnishes: 2 tomatoes 1 cup red cabbage 1 cup cucumber (grated) 1 onion Other: 4 grill skewers Preparation: Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush onto the skewered meat, coating all sides. Place the skewers on a grid on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times. In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside. Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes. Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finely. Peel and halve the onion, and cut into very thin strips. Arrange the prepared ingredients on a serving platter. During the meat's last 5 to 8 minutes under the grill, warm the flatbread on the oven floor. Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top.


Conny said...

Donner Kebabs ... Sigh!!!! Love them!!! :)
I saw somewhere that you could buy a Donner Kebab franchise here in America. I'd be tempted but I'm no cook ... or entrepeneur.

Blondee said...

Thanks for stopping by, and for the kind encouragement. It is appreciated.

This recipe does sound similar to a gyro, are you substituting lamb in place of the veal?

betty said...

These do look interesting; I've not eaten too much lamb, I know it can be a challenge to cook it (or I've heard it was a challenge to cook it :)

I'm sure yours will come out great and it will be almost like what you had in Germany.

Glad to see you are stateside!