The World Famous Turkish Doner Kebab Recipe – An Easy Homemade Recipe

July 14, 2022

The World Famous Turkish Doner Kebab Recipe – An Easy Homemade Recipe

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There is no surprise that Turkey has lots of varieties of kebabs. It would not be incorrect if I say that Turkey is a country of Kebabs. Among the most famous kebabs, Doner kebabs are the most famous and delicious ones. Apart from doner kebabs, you can get an authentic recipe for Turkish Adana kebabs by clicking here. However, in the piece of writing Pakistanifoodbox will give you the Doner kebabs Recipe by which you can make the best Doner kebabs at home with no harm!

 

Turkish Doner Kebab:

 

Doner Kebab

 

Döner is only one type of kebab available in Turkey. On a rotisserie, meat and fat are layered to create a massive cylinder. It is progressively rotated while cooking vertically. As it turns, the outside portions are cooked, and they are then finely shaved. With lavash bread, the thin slices are presented as a sandwich or a wrap. An excellent doner kebab’s flavour is greatly influenced by the following:

  • the meat’s quality (lamb or beef)
  • how much fat is in the meat and how slowly it is cooked

Even though doner is frequently served with a variety of sauces and sides these days, a high-quality, mouthwatering döner kebab may be enjoyed on its own.

 

What Kind of Meat Used in Turkish Doner Kebab?

 

Doner Kebab

 

 

Doner meat is produced from lamb, beef, or a combination of these two types of meat, excluding the fat. To create döner, what kind of lamb or beef should I use? It is either prepared entirely of ground beef or lamb, or it contains both soft beef or lamb steaks and ground meat (beef mince). There is also a cheaper yet delicious variant prepared using chicken. There are two alternatives available at some doner kebab stands chicken and beef. Although we adore both, doner meat is usually our first option.

 

How to Prepare Turkish Doner Kebab Meat?

 

turkish street food

 

Make the doner meat mixture first. Combine the onion juice, ground beef, salt, all the spices, yoghurt, and milk in a large bowl. Place it on a sheet of baking paper, shape it into a log, and securely wrap it. Give it a gigantic candy form, then allow it to rest for 2 hours in the refrigerator and 8 hours or overnight in the freezer.

 

 

Make thin doner sheets next. It needs to rest on the counter for five minutes before you can slice it, so take it out of the freezer. Using a sheet of baking paper to hold the döner log lengthwise, carve big, thin slices with care using a sharp knife.

 

 

Cook the doner slices right now. In a nonstick pan, melt one teaspoon of butter over high heat. Sliced döner pieces should be cooked in a single layer for approximately a minute on each side, or until both sides are beautifully browned. Never overfill the pan as you cook the remaining ingredients.

 

 

Tip:If you don’t want to cook it all at once, slice it as you go and wrap the remaining portion before putting it back in the freezer. And if you get a need for a doner kebab, you can just repeat the same procedure. You must slice it as soon as possible to ensure that it doesn’t spend too much time outside the freezer.

 

Is Turkish Doner Kebab Similar to Pakistani Shawarma?

 

Turkey best kebab

 

 

Turkish doner kebab and Middle Eastern shawarma are not exactly the same food, even if their cooking methods are similar. The distinction between these equally well-known street dishes is in the accompanying sides or sauces. While Turkish doner meat is typically served with sumac onions, shawarma, which is well-known in Israel and Arabic nations, is typically served with tahini and hummus dip.

Shawarma is significantly hotter than döner, which is another distinction between these two street dishes. There are differences between the spices used to prepare meat. Coriander, cumin, paprika, turmeric, cloves, nutmeg, allspice, cardamom, and cinnamon make up a traditional shawarma seasoning. A traditional doner kebab seasoning, on the other hand, uses fewer spices.

 

What type of Doner Kebab is Best?

 

Doner Kebabs

 

One of the most well-known Turkish street meals is döner, which comes in three primary varieties:

Iskender Doner Kebab, often known as the traditional doner kebab With tomato sauce, butter sauce, and a dollop of yoghurt on the side, is served on sliced pita. Visit our recipe for homemade Iskender kebabs now!
Ca kebabs, or Yatik Döner: This doner is prepared horizontally in the same enormous pan, as its name implies (yatk means horizontal in Turkish). This döner is cooked with lamb flesh instead of ground meat, unlike traditional döners. Yatk doner is less popular than the other two doner kebabs in the nation, most likely because it calls for exceptionally high-quality lamb that is difficult to get.

 

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Turkish Doner Kebab Recipe

July 14, 2022
: One For Each
: 30 min
: 40 min
: 50 min
: Medium Difficulty Level

Doner meat is produced from lamb, beef, or a combination of these two types of meat, excluding the fat. To create döner, what kind of lamb or beef should I use? It is either prepared entirely of ground beef or lamb, or it contains both soft beef or lamb steaks and ground meat (beef mince). There is also a cheaper yet delicious variant prepared using chicken. There are two alternatives available at some doner kebab stands chicken and beef. Although we adore both, doner meat is usually our first option.

By:

Ingredients
  • One big onion
  • 1 kg/2-pound of ground beef (15 per cent fat)
  • Two salty teaspoons
  • 1/2 tsp. of black pepper
  • 1/2 tsp. cumin
  • Oregano, 1 teaspoon
  • 1 Teaspoon of powdered garlic
  • 1/2 tsp pepper (or paprika)
  • Yoghurt, 4 tablespoons
  • Milk, 2 tablespoons
  • For döner, use two teaspoons of butter.
Directions
  • Step 1 Utilizing a food processor, puree the onion. Put its liquid in a sizable mixing dish after sieving. All we need is the juice.
  • Step 2 In the same bowl, combine the yoghurt, milk, döner kebab spice, salt, and ground meat. Use your hands to thoroughly combine them. Make it resemble a log.
  • Step 3 Place it on a piece of baking paper and carefully wrap it.
  • Step 4 Give it two hours to rest in the refrigerator. Transfer it to the freezer, where it should remain for at least eight hours or overnight.
  • Step 5 It should be taken out of the freezer and given five minutes to settle on the counter. Using a sharp knife and a piece of baking paper to hold the döner log, gently cut off large, thin pieces.
  • Step 6 In a nonstick pan, melt one teaspoon of butter over high heat. Sliced döner pieces should be placed in a single layer and cooked until both sides are beautifully browned.
  • Step 7 Döner should always be prepared in batches, never overfilled.

 



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