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Prep Time30 Mins
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Cook Time10 Mins
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Serving6
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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
Dip the lobsters in the simmering court bouillon for 10 minutes and drain. Wash the periwinkles and put them in a saucepan. Cover them with the lobster court-bouillon and cook over high heat for 5 to 7 minutes.
Cut the peeled mango into thin slices around the pit, then into thin sticks. In a plate, sprinkle them with orange juice mixed with rum and a good pinch of pepper. Drain and shell the lobsters, then cut the tails into medallions. With a needle, pop the lids of the winkles. Prick the flesh and remove it. Keep the lobsters and winkles warm in a pan of simmering water.
Mix the vinegars with the mustard, salt and pepper. Pour in the oil while emulsifying. Remove the seeds from the half papaya. Peel it as well as the half-mango. Mix the pulp with the juice from the mango and two thirds of the vinaigrette. Chop the chives and remove the leaves from the herbs. Mix with the mango sticks, salads and a little vinaigrette.
Divide the warm lobster medallions among six plates and drizzle with the fruit vinaigrette. Toss the periwinkles with the remaining vinaigrette. Place a mound of herbed salad and herbs and sprinkle with the remaining winkles sauce around it. Serve immediately.
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