Doner Kebab - Turkey

Doner Kebab

Doner kebab (Turkish: döner kebabı) or sometimes döner kebap, lit. 'rotating roast', often shortened to Doner (Turkish: döner), lit. 'turn around', also spelled "doener", "donair", "donar", "doner", or sometimes "donner") is a Turkish dish made of lamb meat (mainly) cooked on a vertical spit and sliced off to order.

There are many variants in the composition of the meat, the ways of serving it, and the garnishes. Derived dishes include shawarma in Arabic and gyros in Greek, although ingredients and sauces differ. The term kebab in some countries refers specifically to doner kebab.

Doner Kebab
Ingredients

3 lb. leg of lamb (boned and cut in slices)
1 tablespoon black pepper
Lamb fat
1 egg
3 tablespoons salt
onions (processed until a liquid-3 cups)
1 cup olive oil
1 tomato (large)

Cooking Instructions

Remove all bits of skin and bone from the meat. Cut into serving-size slices, almost 1/4 to 1/2 inch thick. Pound with a meat tenderizer until 1/8 cm. thick and trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
Spread over each part of meat the lamb fat, and ground lamb mixed with one egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. You could use the electric rotisserie
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife. You could serve with pilaf and drinks (example ayran).

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