Homemade Turk Doner Kebab
This recipe from Tricks to make kebab from frozen meat from Alex, offers an approach to recreating the authentic taste of Turkish Döner Kebab at home. Instead of a large spit, the meat is layered, frozen, then thinly sliced and…
Ingrédients pour 2 parts
- 1 g. sea salt
- 1 onion
- 1 g. black pepper
- 20 g. yogurts
- 40 g. boneless lamb
- 60 g. veal meat
- 1 g. zaatar (herb)
- 5 g. lamb fat
Ustensiles
- frying pan
- grater
- knife
Préparation
-
Grate the onion and press to extract the juice.
-
Mix the onion juice with yogurt, salt, black pepper and zaatar to create the marinade.
-
Cut the veal and lamb meat into thin slices.
-
In a container, layer the meat slices, alternating veal and lamb, coating each layer with marinade.
-
Place the containers in the refrigerator to marinate for at least 24 hours.
-
Transfer the containers to the freezer for at least 2 hours to freeze the meat.
-
Slice the frozen meat into thin kebab-style strips.
-
Melt the lamb fat in a frying pan and fry the meat strips until golden and crispy.
-
Serve immediately.