German Gyros Or Döner Kebab Recipes

GERMAN GYROS (OR DöNER KEBAB)

Steps:

• Slice the meat into very thin slices, about 4-5 cm/ 1.5-2 inches long, and place them in a large, non-reactive bowl.
• Marinate: Add all the spices. Grate the garlic cloves and slice the onion into thin half-rings. Add them to the meat together with the lemon juice and olive oil. Do not add any salt at this stage, salt the meat after cooking it. Mix well and place the bowl in the fridge. Leave the meat to marinate for at least 1 hour, but preferably for several hours.
• Roughly grate the cucumber (large side of the box grater). Place in a colander, sprinkle with a tablespoon of salt and leave to drain for about 30 minutes. Place in a clean kitchen towel and squeeze as much water out of it as you can.Mix the cucumber, yogurt, lemon juice, grated garlic cloves and finely chopped dill in a bowl. Adjust the taste with salt and pepper.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Cook meat: Heat a large cast-iron skillet or non-stick pan and cook the meat on high heat until browned and cooked through, about 2-3 minutes, but check. Salt the meat to taste. Don't overcrowd the pan, if it is too small, it is preferable to fry the meat in two batches.
• Heat bread: In the meantime, place the flatbread in the hot oven and heat for about 2-3 minutes until heated through and lightly crisp on top. Take it out and quarter it. Cut each piece horizontally (don't cut through) to obtain a pocket.
• Cabbage: Finely slice the red cabbage and place it in a bowl. Add some salt and knead the cabbage for a minute or so to soften it. Add the olive oil, some pepper, and more salt, if necessary. Mix well.
• Slice the onions and tomatoes.Smear the inside of the bread with some tzatziki, add some onion and tomato slices, some shredded red cabbage, and the meat. Serve with more tzatziki and vegetables on the side.

HOMEMADE DONER KEBAB

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
• Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
• You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
• To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
• Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
• Serve and enjoy.

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.