Doner Kebab
Turkish vertical-spit meat, shaved thin and piled into flatbread — the sandwich version was popularized by Turkish immigrants in 1970s Berlin and is now as much a German street food as a Turkish one.
Meat
⚠ Contains: Dairy, Gluten, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 800g boneless chicken thighs or lamb, thinly sliced
- 1 cup plain yogurt
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp paprika, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried oregano
- Salt and black pepper
- 4 flatbreads or pita
- Shredded lettuce, sliced tomato, sliced red onion
- Garlic yogurt sauce or tahini sauce, to serve
Steps
- Combine the yogurt, olive oil, garlic, paprika, cumin, coriander, oregano, salt, and pepper in a bowl.
- Toss the sliced meat in the marinade, cover, and refrigerate for at least 2 hours, ideally overnight.
- To mimic the spit-roasted texture at home, pack the marinated meat tightly into a log shape wrapped in plastic wrap and freeze for 1-2 hours until firm, then slice very thin.
- Heat a large skillet or griddle over high heat and cook the thin slices in batches for 2-3 minutes, until well browned and slightly charred at the edges.
- Warm the flatbreads and fill with the meat, lettuce, tomato, and onion.
- Finish with garlic yogurt sauce or tahini sauce and serve immediately.