Doner Kebab with Filling and Sauces

Summary

Ingredients

• 2 kg roast beef (thigh), alternatively lamb

For the marinade:

• 0.5 ½ bulb garlic
• 2 ½ onion (s)
• 2 ½ stalks mint
• 5 stalks coriander
• 2 ½ teaspoons paprika powder, noble sweet
• 2 ½ teaspoons cumin powder
• 1 ¼ teaspoon thyme
• 1 ¼ teaspoon salt
• 0.5 teaspoon ½ pepper
• 15 tablespoon olive oil

Also: (bread and filling)

• 15 small flat bread (s), Turkish, alternatively 4 large ones
• 0.25 ¼ head white cabbage
• 0.25 ¼ head red cabbage
• 0.5 ½ head iceberg lettuce
• 1 large onion (s), red
• 4 tomato (s)
• 1 cucumber (s)
• 300 g feta cheese (white cheese), Turkish (made from sheep`s or koh`s milk)
• Pul Biber optional, for re-sharpening

For the sauce: (orange sauce)

• 300 g yourt, Turkish or Greek
• 250 ml ayran
• 300 g salad mayonnaise
• 80 ml ketchup
• 1 clove garlic
• 4 teaspoons sugar
• 2 tablespoon lemon juice
• 4 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 0.25 teaspoon ¼ salt
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ cumin powder
• 20 g dill
• 10 g parsley, smooth
• 1 teaspoon pul beaver

For the sauce: (white sauce)

• 500 g yourt, Turkish or Greek
• 250 ml ayran
• 125 g crème fraîche
• 2 cloves garlic
• 0.5 ½ pack herbs, mixed (TK 8 herb mixture)
• salt and pepper

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Instructions

1. Prepare meat:
2. Cut the meat into strips about 1-2 cm thick. If possible, have the butcher cut it directly, which saves a lot of work! As a rule, the slices still have to be cut in half so that they are halfway round / square.
3. Tip: Sorting by size makes shifting easier later!
4. Marinade:
5. Chop all the marinade ingredients and add the olive oil. Process with a hand blender to a thick liquid.
6. Marinate:
7. Brush the meat slices with the marinade and place in a closed container in the refrigerator for at least 12 hours (it is therefore advisable to marinate the evening before).
8. Layers:
9. Layer the meat slices on the rotisserie. The meat slices should get bigger from the bottom up. Spread the leftover marinade on the layered skewer.
10. Since the fully layered skewer usually does not fit into the refrigerator, I recommend that you prepare it shortly beforehand. However, if you want to prepare it: wrap it in cling film and put it in the refrigerator. Warning: something could drip.
11. Sauces:
12. Crush and mix the sauce ingredients. The sauces taste best when they can also steep in the refrigerator overnight.
13. Filling:
14. The filling, on the other hand, should only be prepared on kebab day.
15. Put all ingredients in separate containers so that everyone can make their own individual kebab.
16. Slice the white cabbage, red cabbage and the white cheese into thin strips. Cut the iceberg lettuce into thin strips. Cut the red onions into thin (half) rings. Dice the cucumber. Remove the inside of the tomatoes and also dice.
17. General information:
18. You can either borrow a kebab grill or buy it from Pearl for € 70 (please do not expect top quality; personal recommendation: order kebab skewers for the base plate). Professional devices are of course also possible, but they are significantly more expensive.
19. My kebab grill (Pearl, Rosenstein & Sons) only has 2000 watts, which is why not everyone can eat at the same time. It takes about 5-10 minutes each time before the next batch of meat can be cut.
20. If the skewer doesn`t run out, grill it to the end and gradually cut off the rest of the meat. The leftovers can be warmed up in the pan the next day.
21. Personally, I think it`s best if the kebab bag is filled horizontally with meat and vegetables - so you have everything with you with every bite. Unfortunately, many kebab shops stack differently, so that the last bite consists only of meat.
22. It is essential to use a sharp knife (the kebab stalls don`t make constant knife sharpening fun either)!
23. For those who like it particularly authentic: The kebab paper bags are available from the kebab seller around the corner or online.