Turkish Cooking/Bade Jackson 1998

Doner Kabob (Doner Kebap)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 10 minutes plus overnight 30 minutes


INGREDIENTS:
FOR THE MARINADE: 1 Tbsp olive oil 2 tsp plain yogurt 1 Tbsp tomato paste
2 bay leaves a few fresh oregano leaves salt and ground black pepper
1 lb lamb, diced very fine 1 Tbsp butter 2 pita breads or small ciabatta loaves
1 Tbsp tomato paste 2 fresh tomatoes, skinned and chopped salt and ground black pepper
1 tsp paprika or crushed dried chiles scant 1 cup plain yogurt



1 Mix the marinade ingredients in a large bowl and place the lamb pieces in, making sure that they are covered. Cover and chill overnight.
2 The next day, melt half the butter in a skillet and brown the lamb pieces.
3 Warm the bread under a broiler and cut into bite-size pieces. Place on warmed serving plates then spoon the meat over.
4 Mix the tomato paste with about 1-1/4 cups water and bring to a boil over medium heat. Add the chopped tomatoes and seasoning to taste. Cook until softened. In a separate pan, heat the remaining butter and paprika or chile.
5 Pour the tomato sauce over the lamb on the plates. Place a spoonful of yogurt on the side of each plate, then pour the butter sauce over, and serve hot with pickled chiles.

Back