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Prep Time20 Mins
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Cook Time7 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
Remove the shells from the scallops, keeping only the nuts and coral. Wash and dry the hollow valve of the shells; set them aside. Turn on the oven to (240°C).
Cover the baking sheet with coarse salt and place the shells on it. Put the nuts and the coral pricked with three pins back into the shells, add salt and pepper. Divide the chopped shallots among the shells, sprinkle with a teaspoon of vermouth and add a slice of butter to each one.
Cover with a sheet of parchment paper. Place in the oven and cook for 7 minutes. When the shells are cooked, collect their juice in a saucepan. Add the rest of the butter, cut into pieces, while whisking to emulsify the sauce. Finish with a dash of lemon juice.
Place three shells per plate lined with coarse salt. Pour the sauce at the bottom of the shells and add a small spoonful of caviar on the nuts. Decorate with a few dill sprigs. Serve quickly. Our advice : Open the scallops by placing the hollow side in your hand on a cloth. Push the tip of the knife towards the hinge and slide it along the the flat valve.
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