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Prep Time20 Mins
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Cook Time1 hour
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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
- Remove the green part of the chard, thin out the stems and cut them into sections. Cook them in a pan of boiling water with salt and lemon for about 25 minutes. Drain them. Preheat the oven to (240°C).
- Peel the garlic cloves, put them in a pan with 10 g of butter and a pinch of salt. Cover with water to the height. Let cook on low heat until evaporation.
- Add salt and pepper to the meat. Sprinkle it with thyme flower. Put the rack of lamb in a roasting pan, sprinkle it with a spoon of oil. Sprinkle the rest of the butter in hazelnuts. Cook the meat in the oven for 20 minutes, basting it regularly with its cooking juices.
- Pit the olives. Cut them in half and mix with the chard and garlic cloves.
- Take the dish out of the oven and wrap the meat in aluminum foil. Let stand until serving.
- Divide the vegetables between the baking dish. Toss them carefully in the cooking juices. Slide the dish into the oven and bake for 10 minutes.
- Place the rack of lamb on top of the hot vegetables and serve immediately. Our advice: scald the olives if they are bitter.
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