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Döner Kebab with Lamb and Pita

5 from 1 reviews

The Doner Kebab was the original “rotating roast” sandwich!  This recipe is my version of the classic.  I employ some tricks I learned fromAlton Brown, which aid in preparing and cutting the meat. You could substitute ground beef, turkey, or chicken for part of the recipe if you like.  But processing the meat in a food processor and compressing it a bit after cooking ensure that you will be able to thinly slice the meat when serving.

I made my own Pitas using this recipe. But feel free to use whatever pita or flatbread you like.

Ingredients

Scale

For the Meat

For the Spicy Mayo

Instructions

Make the Meat mixture:

  1. Preheat oven to 325F. Into a food processor, place the chunks of onion.  Process about 15 seconds, until the onion is quite minced and pieces of onion are tiny. Pour the mixture out into a tea towel, wrap and squeeze out excess moisture.  Return the bits of onion to the processor.
  2. Add the remaining ingredients of the meat mixture.  Process for approximately 1 minute, until the mixture is a thick paste.
  3. Scrape the mixture into a 9x5x5 Loaf pan.  Place the loaf pan into a 9×13 pan and put the pan into the preheated oven.  Carefully pour (from a kettle or pitcher) extra-hot water into the 9×13 pan until it is about halfway up the side of the loaf pan.
  4. Roast the meat in the water bath for 60-75 minutes.  Meat should be 160-165F when cooked. Drain the meat well.
  5. Wrap a brick or other similar object in aluminum foil. Place atop the meat (still in pan) for 15-20 minutes.
  6. Slice meat thinly with a sharp knife.
  7. Serve in pita or other flatbread or atop rice. Garnish with lettuce, tomato, cucumber and top with sauce.

Make the Spicy Sauce:

  1. Mix together mayo or yogurt and hot sauce.
  2. Serve atop sandwich or meat.

Nutrition

Keywords: Doner kebab, kebab, lamb, pita, turkish

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