Doner
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg lamb, sheer (or sheep, veal, pork)
- 100 g onion (s)
- 100 g bacon
- 4 g oreano
- 4 g cumin
- salt and pepper
- oil
- Flatbread (s), bought or baked yourself
- Sauce, (yogurt sauce)
- Vegetables and salads as desired
Print Recipe
Pin Recipe Instructions
- You start at least 24 hours before you want to grill. Turn 600 g of 2 kg of lamb through the meat grinder. Use the smallest possible sections that cannot be cut into beautiful slices. Remove the tendons from the rest of the meat and cut into slices with a sharp knife or a slicer (9.5-10 mm).
- For the spice marinade, cut the bacon into strips. Peel and roughly chop the onions. Grind the bacon and onions together through the meat grinder. Weigh out the oregano and cumin and add to the bacon and onion mixture in a bowl. Salt and pepper and mix everything well to a creamy mass. Brush the meat slices on both sides with this spice marinade, layer them tightly on top of each other and leave to marinate overnight.
- Sort large and small pieces. The small pieces are used for the lower part of the gyros skewer, use larger and larger pieces of meat towards the top. Place the meat slices tightly on top of each other on the skewer, a little mince is filled between the slices so that the individual parts bake together into one large piece when baking is rotating. Brush each layer of meat that is put on the skewer with the spice mixture again! In order to trim the gyros skewer into shape, the protruding meat tips are cut off with a sharp knife. These cut pieces are inserted between the meat slices. The meat slices must be placed so that each layer forms a closed circle. Finally
- Brush the skewer all over with the spice marinade. Store the finished skewer in a cool place for at least 12 hours before grilling.
- For grilling, attach the skewer vertically in front of the fire and let it turn slowly. The
- Always thinly cut the grilled food from top to bottom with a long, sharp knife. The meat juice that accumulates under the kebab can be used as a sauce when serving!
- Bake the flatbread in the oven at 200 ° C or divide it into 4 segments and bake it on the bread roll attachment of the toaster. Cut a pocket into each bread quarter, fill it with the hot, thinly sliced kebab strips, yoghurt sauce, vegetables and salad, season and serve.
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