Homemade Doner Kebab

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

2. 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.

   Tip van de kok: Marinating longer will result in more tender and flavorful meat.

3. 3

   Preheat your oven to 200°C (400°F).

   Ongeveer 10 min

4. 4

   Arrange the marinated lamb in a single layer on a baking sheet lined with parchment paper.

   Ongeveer 2 min

   Tip van de kok: Avoid overcrowding the pan to ensure even cooking and browning.

5. 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.

   Ongeveer 20 min

   Tip van de kok: The lamb should be tender but have some crispy bits.

6. 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.

   Ongeveer 5 min

   Tip van de kok: Adjust the seasoning of the sauce to your taste.

7. 7

   Warm the pita bread according to package instructions, typically in a dry pan or microwave.

   Ongeveer 3 min

   Tip van de kok: Warm pita is more pliable and enjoyable.

8. 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.

   Ongeveer 5 min

9. 9

   Drizzle generously with the prepared yogurt sauce before serving.