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Prep Time40 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
Shell the scampi, keeping the shells and heads. Mix the flesh with the egg white and the cream, add the chives, salt and pepper.
Flatten the cutlets with a rolling pin. Place them flat, add salt and pepper and place two spoonful's of stuffing in the center. Close the ballotin's, tie them with a kitchen string, making "time zones". Surround with bacon and hold it with string.
In a casserole dish, brown the ballotins on all sides with 20 g of butter and two spoonfuls of oil. Add the shells and the heads and brown them over high heat. Pour in the white wine, the shellfish stock, salt and pepper. Cover and let simmer for 25 minutes over low heat.
Stalk and wash the spinach, drain carefully. Fry in a pan with the remaining oil, the peeled and chopped garlic clove, salt and pepper.
Keep the meat warm. Strain the cooking juices into a saucepan, then whisk in the remaining butter. Place the ballotin's on four plates, surrounded with fried spinach. Drizzle with juice and enjoy quickly.
Conclusion
Our advice : At the beginning of cooking, add a chopped tomato and a sprig of tarragon to the casserole.
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