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Prep Time15 Mins
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Cook Time35 Mins
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Serving5
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View2 466
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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
Preheat oven to 375 degrees.
Prep a baking pan with nonstick baking spray.
Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
Stir to blend the two together.
Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
Add in the sauted onions, celery, and seasonings.
Use your hands to make small balls. Put the balls on the prepared baking sheet.
Bake at 375 degrees for 20 minutes.
Gently pour the remaining chicken broth over the stuffing balls.
Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
Conclusion
Enjoy !
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Stuffing Balls
Follow The Directions

Preheat oven to 375 degrees.

Prep a baking pan with nonstick baking spray.

Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.

Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.

Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.

Stir to blend the two together.

Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.

Add in the sauted onions, celery, and seasonings.

Use your hands to make small balls. Put the balls on the prepared baking sheet.

Bake at 375 degrees for 20 minutes.

Gently pour the remaining chicken broth over the stuffing balls.

Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
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