1/2 teaspoon ground cumin (or a prepared doner-kabab seasoning)
2 small onions
5 tablespoons olive oil
4 cloves garlic
3/4 cup sheep-milk yogurt
1 tablespoon fresh chopped parsley
4 flatbreads (the size of your hand)
2 tomatoes
1 cup red cabbage
1 cup cucumber (grated)
1 onion
4 grill skewers
Instructions
Preheat the oven to 430 degrees (grill setting). Cut the veal into
thin slices and season with salt, pepper, and cumin. Place the
seasoned meat on the four skewers
Peel the onions and grate finely. Stir half of the resulting onion
paste with the olive oil and brush onto the skewered meat, coating
all sides.
Place the skewers on a grid on the middle rack of the preheated
oven. Grill for about 20 minutes, turning several times.
In the meantime, peel and press the garlic into the yogurt, using
a garlic press. Stir in the parsley, and season with salt and
pepper. Set sauce aside.
Slice the flatbreads in half, but not all the way through, to form
pockets. Drizzle a little olive oil into the pockets. Wash and
dice the tomatoes.
Wash the red cabbage and cut into thin strips. Wash the cucumber
and grate finely. Peel and halve the onion, and cut into very thin
strips.
Arrange the prepared ingredients on a serving platter.
During the meat’s last 5 to 8 minutes under the grill, warm the
flatbread on the oven floor.
Remove the skewers and the flatbread from the oven. Remove the
meat from each skewer and place in a bread pocket. Add all of the
remaining ingredients or just some, according to taste, and
dribble the garlic sauce over the top. Doner-kebabs can also be
served on plates, with rice and a salad.
Originally Submitted
8/26/2015
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