The doner kebab was presented to Europe by Turkish immigrants and has actually turneded into one of the world's most popular junk food meals. Doner kebab actually indicates "rotating grilled meat", is a nomadic meal stemming from the Turkish/ Arabian location.
The meat might be lamb, chicken, beef, or mutton. Alternative names consist of kebap, donair, d�ner, doner, donner or donnar. Typically, it was served on a plate with rice and a hot sauce with melted butter and ground paprika.
In Germany, doner kebab is much more popular than sausages or burgers.
� 2 1/2 -3 pounds leg of lamb, boned and cut in pieces
� 1 tablespoon black pepper
� 1 egg
� 2 -3 tablespoons salt
� Onion, processed till a liquid-3 cups
� Lamb fat
� 1 cup olive oil
� 1 huge tomato
2. Cut into serving-size pieces, about 1/4 to 1/2 inch thick.
3. Pound with a meat tenderizer or the edge of a heavy pan up until 1/8 cm. Trim.
4. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade over night.
5. Spread over each piece of meat the lamb fat, and ground lamb combineded with an egg.
6. Thread pieces of meat on a long skewer, beginning with the bigger pieces.
7. Cut the portion of meat on the skewer and include trimmings to the end of skewer.
8. The tomato is placed on the skewer whole at the end.
9. The piece of meat is broiled in the 'Doner Kebab' broiler, made specifically for the function.
10. As the meat turns on the spit and is cooked, it is trimmed the sides with a sharp knife.
In Germany, doner kebab is much more popular than sausages or burgers.
Ingredients
� 3 pounds ground lamb� 2 1/2 -3 pounds leg of lamb, boned and cut in pieces
� 1 tablespoon black pepper
� 1 egg
� 2 -3 tablespoons salt
� Onion, processed till a liquid-3 cups
� Lamb fat
� 1 cup olive oil
� 1 huge tomato
Directions
1. Eliminate any littles skin and bone from the meat.2. Cut into serving-size pieces, about 1/4 to 1/2 inch thick.
3. Pound with a meat tenderizer or the edge of a heavy pan up until 1/8 cm. Trim.
4. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade over night.
5. Spread over each piece of meat the lamb fat, and ground lamb combineded with an egg.
6. Thread pieces of meat on a long skewer, beginning with the bigger pieces.
7. Cut the portion of meat on the skewer and include trimmings to the end of skewer.
8. The tomato is placed on the skewer whole at the end.
9. The piece of meat is broiled in the 'Doner Kebab' broiler, made specifically for the function.
10. As the meat turns on the spit and is cooked, it is trimmed the sides with a sharp knife.