Beef Kebab/Doner are easy and incredibly tasty to make at home - all it takes is a little planning. Make the meat the day before, let rest overnight and slice and fry the meat just before serving. In this variant of kebab, the kebab meat is served with fried tomatoes, pickled red onion, leafy parsley and spinach, but of course it goes just as well with raw tomatoes and onions and shredded iceberg lettuce. The wine selection will be a generous red.
Instruction
1. Set the oven to 100°C.(210 f)
2. Mix both types of minced meat with the egg, spices, salt and pepper.
3. Form two rolls, approx. 6 cm in diameter and place them separately in the middle of double sheets of foil. Cut so there is about 5 cm of foil left on both sides.
4. Roll up into two tight rolls and seal the ends.
5. Put them on the oven rack with a plate underneath if liquid spills out.
6. Let them bake for about 2 1/2 hours. Lightly press the rollers, it should feel dull, then they are ready.
7. Take them out and pour out the liquid and leave the rolls in the foil for about 30 minutes to cool down.
8. Refrigerate overnight.
9. Stir together the ingredients for the sauce and season with salt and pepper.
10. Fry the cherry tomatoes in a little oil with the cut side down. Turn and lightly salt and pepper.
11. Take out the meat and wipe off any liquid or fat.
12. Cut it into very thin slices lengthwise and fry them in a little oil for a minute or so. Keep warm under foil.
13. Spread some white sauce on the loaves of bread. Add parsley and spinach, generously with kebab meat, tomatoes, pickled onions, ajvar and more of the sauce if you like.
14. Fold one half over the bread and wrap the sides so that you get a roll. Wrap in parchment paper or foil.
Meat
3 hours cooking + overnight rest
1Kg / (2 pounds ) ground beef
1 egg
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp paprika
1 tbsp chili powder
1 tbsp onion powder
2 tsp salt and 1 tsp freshly ground black pepper
White kebab sauce
2 dl matyogurt
1 dl mayonnaise, preferably of the American variety
1 clove of garlic
salt and freshly ground black pepper
For added flavor and heat use some Sriracha Sauce
For serving
200 g cherry tomatoes, halved
2 dl coarsely grated parsley leaves
2 dl baby spinach (or any type of lettuce)
2 dl pickled red onion (or regular sweet onlion)
ajvar relish (Optional)
Greek Peppers (Peperoncini)
4 Pita Breads
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