Recipe

Doner kebab

Döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. It can be made using chicken or beef.

Aug 31, 2009 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Doner kebab
  • 4 clove garlic, crushed
  • 1 teaspoon baharat
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon lemon juice
  • 600 gram butterflied steaks
  • 2 clove garlic, crushed, extra
  • 1/3 cup (95g) greek-style yoghurt
  • 1/2 cup (130g) hummus
  • 4 pitta
  • 1 baby cos lettuce, shredded finely
  • 3 egg tomatoes (270g), seeded, chopped coarsely

Method

Doner kebab
  • 1
    Combine garlic, baharat, 2 tablespoons of the oil and 1 tablespoon of the juice in large bowl; add steaks, turn to coat in mixture. Cover; refrigerate 3 hours or overnight.
  • 2
    Meanwhile, combine remaining oil, remaining juice, extra garlic and yoghurt in small jug, cover; refrigerate until required.
  • 3
    Cook steaks on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Slice thinly.
  • 4
    Spread hummus evenly over each pitta; divide lettuce, tomato and steak among pitta, drizzle with yoghurt sauce. Roll pitta tightly to completely enclose filling.

Notes

Baharat, a spice mix used in countries surrounding the Persian Gulf, can be made of any of an array of pungent spices, among them paprika, chilli, black pepper, cinnamon, clove, nutmeg, allspice, coriander and cumin. Make a simple version by grinding together a quarter cup each of black peppercorns and allspice, 2 teaspoons of ground cinnamon and 1 of nutmeg.

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