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Prep Time30 Mins
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Cook Time20 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
The day before, cut the monkfish into four fillets lengthwise, removing the central cartilage. Rinse the pieces, then dry them and season them with salt and pepper. Mix the saffron powder and vodka. Brush generously over the monkfish pieces and wrap each fillet tightly in cling film. Place in the refrigerator and marinate overnight.
Put 5cl of olive oil in a bowl with the leaves of three and cover with cling film. Leave to rest overnight. The same day, put the monkfish fillets in the freezer for 30 minutes to harden them. Place the lentils in a pot of cold water, bring to a boil and cook for 15 to 20 minutes, adding salt halfway through. Drain and let them cool.
Peel and slice the red onion, clean the lamb's lettuce. Mix the onion, lentils and lamb's lettuce. Mix the vinegar, salt and pepper; pour in the remaining oil while whisking with a fork. Dress the lentil salad with this vinaigrette and place it in a dome in the center of the plates.
Cut the monkfish fillets into thin slices and arrange them in a rosette around the lentils in a rosette. Drizzle with coriander oil and decorate with sprigs of coriander, a few pink berries and serve immediately.
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