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Prep Time25 Mins
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Cook Time35 Mins
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Serving4
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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
- Scoop out the peas. Remove the hard parts of the broccoli stems. Gut the fish, lift the fillets (or ask your fishmonger to do it), wash and pat dry, add salt and pepper.
- Heat the oven (210°C). Peel and finely chop the apple and onion. Spread them out in a large buttered oven dish. Place the mackerel fillets on top. Add the fresh cream, cider and vinegar. Cover with aluminum foil, put in the oven and cook for 12 minutes.
- Cook the peas separately (10 min) and the broccoli (5 min) uncovered in salted water.
- Remove the fillets and keep warm. Reduce the sauce by half.
- Serve the fillets garnished with peas and broccoli and topped with the sauce. Our advice: Normandy-style variation with calvados instead of vinegar.
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