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Prep Time20 Mins
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Cook Time20 Mins
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Serving4
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View1 923
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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
Cut the zest of an orange into thin ribbons, scald them for 2 minutes and rinse them in cold water. Squeeze the orange. Cut the second orange into eight wedges, boil them for 2 minutes and let them drain.
Beat the egg white very lightly and brush it on the monkfish fillets. Season with salt and pepper and sprinkle with half of the crushed pink berries and zest.
Wrap each fillet tightly with two slices of breast and tie. Brown them in a large non-stick pan over low heat for 15 minutes, turning them several times. Remove them and keep them warm.
In the pan, sear the orange segments for 1 minute over high heat. Add shallot, remaining berries, parsley, orange juice and vinegar. Boil and reduce by half.
Conclusion
Our advice : Basmati rice cooked according to package directions and garnished with parsley is the perfect accompaniment.
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Roasted Monkfish Tails With Orange
Follow The Directions

Cut the zest of an orange into thin ribbons, scald them for 2 minutes and rinse them in cold water. Squeeze the orange. Cut the second orange into eight wedges, boil them for 2 minutes and let them drain.

Beat the egg white very lightly and brush it on the monkfish fillets. Season with salt and pepper and sprinkle with half of the crushed pink berries and zest.

Wrap each fillet tightly with two slices of breast and tie. Brown them in a large non-stick pan over low heat for 15 minutes, turning them several times. Remove them and keep them warm.

In the pan, sear the orange segments for 1 minute over high heat. Add shallot, remaining berries, parsley, orange juice and vinegar. Boil and reduce by half.
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