DinnerMain Course

Homemade Doner Kebab

Name: Homemade Doner Kebab
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4 porsjoner
Cuisine: turkish
Ingredients: 500 g lamb shoulder thinly sliced; 120 ml yogurt plain; 2 ss olive oil; 0,5 stk. onion grated; 2 fedd garlic minced; 1 ts paprika smoked; 0,5 ts cumin ground; 0,5 ts oregano dried; 0,75 ts salt; 0,25 ts black pepper ground; 4 stk. pita bread; 1 stk. tomato sliced; 0,5 stk. cucumber sliced; 0,25 stk. red onion thinly sliced; 1 kopp lettuce shredded; 120 ml yogurt plain, for sauce; 1 fedd garlic minced, for sauce; 1 ss lemon juice for sauce; 1 ss dill fresh, chopped, for sauce (valgfritt); 0,25 ts salt for sauce

This recipe recreates the classic Turkish doner kebab experience at home, featuring thinly sliced, marinated meat cooked until tender and flavorful. It's perfect for a satisfying dinner, served in warm pita bread with fresh vegetables and a creamy sauce.

En original oppskrift av Forkin

Total tid: 2 t 55 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 589 kcal

Allergeninformasjon: kan inneholde gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

meat

500 glamb shoulder, thinly sliced

marinade

120 mlyogurt, plain
2 ssolive oil
0,5 stk.onion, grated
2 feddgarlic, minced
1 tspaprika, smoked
0,5 tscumin, ground
0,5 tsoregano, dried
0,75 tssalt
0,25 tsblack pepper, ground

serving

4 stk.pita bread
1 stk.tomato, sliced
0,5 stk.cucumber, sliced
0,25 stk.red onion, thinly sliced
1 kopplettuce, shredded

sauce

120 mlyogurt, plain, for sauce
1 feddgarlic, minced, for sauce
1 sslemon juice, for sauce
1 ssdill, fresh, chopped, for sauce(valgfritt)
0,25 tssalt, for sauce

Utstyr

baking sheet · parchment paper · medium bowl · oven · whisk · small bowl

Fremgangsmåte

Trinn for trinn

1
In a medium bowl, combine the yogurt, olive oil, grated onion, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper for the marinade.
Omtrent 5 min
2
Add the thinly sliced lamb shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Kokkens tips: Marinating longer will result in more tender and flavorful meat.
3
Preheat your oven to 200°C (400°F).
Omtrent 10 min
4
Arrange the marinated lamb in a single layer on a baking sheet lined with parchment paper.
Omtrent 2 min
Kokkens tips: Avoid overcrowding the pan to ensure even cooking and browning.
5
Roast the lamb for 15-20 minutes, or until cooked through and slightly browned at the edges. You can also finish under the broiler for a few minutes for extra crispiness, watching carefully to prevent burning.
Omtrent 20 min
Kokkens tips: The lamb should be tender but have some crispy bits.
6
While the lamb is cooking, prepare the sauce by whisking together the yogurt, minced garlic, lemon juice, chopped dill (if using), and salt in a small bowl.
Omtrent 5 min
Kokkens tips: Adjust the seasoning of the sauce to your taste.
7
Warm the pita bread according to package instructions, typically in a dry pan or microwave.
Omtrent 3 min
Kokkens tips: Warm pita is more pliable and enjoyable.
8
To assemble your kebabs, open the warm pita bread and fill with the roasted lamb, sliced tomato, sliced cucumber, thinly sliced red onion, and shredded lettuce.
Omtrent 5 min
9
Drizzle generously with the prepared yogurt sauce before serving.

Per porsjon

Næringsinnhold

50%Poengsum

Kalorier: 589,1kcal
Protein: 26,8g
Karbohydrater: 34,5g
Fett: 39,7g
Fiber: 3g
Sukker: 8,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover cooked lamb and sauce separately in airtight containers in the refrigerator.

Oppvarming

Reheat the lamb in a pan over medium heat until warmed through. The sauce should not be reheated.