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Prep Time30 Mins
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Cook Time3 Mins
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Serving6
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The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.
Ingredients
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Make the ice cream: mix the coconut milk, whole milk and cane sugar syrup. Pour into an ice cream maker and whirl. When the preparation is almost set, add the rum and put in the freezer.
Cut the plumes and the base of the pineapples (reserve the clear leaves of the center for the decoration), then peel them by removing the peel of a blow and the brown parts encrusted in the flesh. Cut the pineapples into very thin slices and spread them out on a large dish. Mix the cane syrup, strained lime juice and white rum. Drizzle the syrup over the pineapple slices. Cover with cling film and refrigerate for 1 hour.
Bring the ice cream to room temperature 10 minutes before serving. Lightly toast the shredded coconut in a pan, spread it in a plate. Form six balls of coconut sorbet and roll them in the toasted coconut. Drain, spread the pineapple slices on six plates and sprinkle them with a little of the macerated juice. Place a scoop of coconut ice cream in the center.
Open the passion fruit. Scatter the seeds and pour the juice over the pineapples. Decorate with reserved pineapple leaves. Present immediately with macaroons or coconut boulders.
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