PocketCook

From @Middle Eats

Homemade Doner Kebab

1 hr · Serves 4

1 hrtotal
25 minhands on
28steps
4servings

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Ingredients

For the pickled red cabbage

  • 500 g red cabbage, sliced paper-thin
  • 2 tsp salt
  • 1 tsp citric acid
  • 2 tbsp lemon juice
  • 2 tbsp olive oil

For the ezme chilli sauce

  • 1 tomato, peeled
  • 1/2 red onion, coarsely chopped
  • 2 red chillies, chopped
  • 1 green chilli, chopped
  • 15 g red pepper paste
  • 1/4 tsp salt
  • 5 g fresh parsley, chopped

For the garlic sauce

  • 100 g mayonnaise
  • 100 g yogurt
  • 1 clove garlic, grated
  • 2 tbsp lemon juice
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp dried mint

For the tomato salad

  • 2 tomatoes, thinly sliced
  • 1 small bunch fresh parsley, chopped
  • 1 pinch salt
  • 1 pinch sumac
  • To assemble
  • 4 pita breads

For the meat

  • 1 kg ground lamb or beef (30% fat)
  • 2 onions, chopped
  • 4 tbsp yogurt
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp cumin powder
  • 4 tsp pul biber (Turkish chilli flakes)
  • 2 tsp dried oregano
  • 1/2 tsp MSG (optional)
  • 2–8 tbsp olive oil

To assemble

    Method

    For the pickled red cabbage

    1. In a bowl, toss the sliced red cabbage with salt and citric acid, massaging it with your hands until softened.

    2. Leave to sit on the counter to wilt, about 30 minutes.

      Then 30 min of waiting

    3. Add the lemon juice and olive oil, and mix well.

    4. Pack into a glass jar and refrigerate until needed.

    For the ezme chilli sauce

    1. Blend the peeled tomato in an immersion blender on low speed until finely chopped, 10–15 seconds.

    2. Pour into a fine sieve over a bowl to drain excess liquid.

    3. Blitz the red onion in the blender until finely diced, then transfer to a mixing bowl.

    4. Blitz the red and green chillies until finely diced, and add to the bowl with the onions and tomatoes.

    5. Stir in the red pepper paste, salt, and fresh parsley until thoroughly combined.

    For the garlic sauce

    1. In a bowl, whisk together the mayonnaise, yogurt, grated garlic, lemon juice, olive oil, salt, and dried mint until smooth.

    For the tomato salad

    1. Toss the sliced tomatoes, chopped parsley, salt, and sumac in a bowl.

    For the meat

    1. In a food processor, blend the onions, yogurt, salt, black pepper, cumin, pul biber, oregano, and MSG into a fine pulp.

    2. Add the olive oil and process briefly to mix.

    3. Add the cold ground meat and blend continuously, scraping down the sides as needed, until sticky and fibrous, 2–3 minutes.

      Keep the meat as cold as possible before processing so the fat binds properly.

    4. Transfer the meat to a bowl, cover, and refrigerate for 30 minutes to firm up.

      Then 30 min of waiting

    5. Preheat the oven to 300°F (150°C).

    6. Place a portion of meat between two sheets of parchment paper, and use a rolling pin to flatten it as thin as possible.

    7. Remove the top sheet, fold the long edge of the meat over repeatedly to form a roll, pressing along the creases to define them.

    8. Repeat with the remaining meat to form rolls, and transfer them to a baking dish.

    9. Bake in the oven until cooked through, about 22 minutes.

      Then 22 min of waiting

    10. Remove from the oven and carefully unroll the meat into long thin sheets, then tear into strips.

    11. Pour the meat juices out of the baking dish into a measuring jug and save for searing.

    12. Melt a tablespoon of butter in a large skillet over high heat.

    13. Add a batch of meat strips and fry until browned, 1–2 minutes.

    14. Pour in a splash of the reserved meat juices and a splash of cold water to deglaze the pan.

    15. Toss the meat until the liquid evaporates, then transfer to a warm pot with a lid to keep warm while cooking the remaining batches.

    To assemble

    1. Slice open the pita breads.

    2. Layer in the ezme chilli sauce, tomato salad, browned doner meat, pickled red cabbage, and top with garlic sauce.

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