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Prep Time20 Mins
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Cook Time50-55 Mins
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Serving8
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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
Preheat the oven to 350. Grease the sides and bottom of a loaf pan. Sift together all dry ingredients for the bread.
In a large bowl, mix together all the moist ingredients. Slowly add in the dry ingredients.
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. Pour the batter into the prepared pan.
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done Remove from the oven and let cool for 10 minutes.
Remove loaf from pan and allow to cool on a cooling rack. In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes.
Using a toothpick, poke holes all over the loaf, top and sides.
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving.
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