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Prep Time25 Mins
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Cook Time45 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
- Heat the oven to (240°C). Just melt 40g of butter in a pan with half of the rosemary. Salt and pepper the rabbit pieces, brush them with rosemary butter in an oven dish.
- Slide into the oven and cook for 20 minutes, turning the pieces halfway through the cooking time.
- Peel the small onions. Pour them in a saucepan with 20g of butter. Add salt and water to the top. Leave to cook over low heat, uncovered, until the juice has completely evaporated.
- Mix in a bowl the mustard, the cream and the white wine in a bowl. Reduce the oven heat to (180°C). Brush the rabbit pieces with the mustard sauce and cook for 20 minutes.
- Cook for another 5 minutes with the remaining chopped rosemary and the small onions. Serve the rabbit in its cooking dish. Our advice: Yellow Dijon mustard will also work.
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