How does a bun kebab taste

Isorauschen's Homemade Doner Kebab

First of all, one thing is very important to us: This recipe should not be an attempt to recreate one of the most popular Turkish dishes in this country as traditionally as possible, nor a copy of a keba ...
January 30th 2021 posted by Alex and Hannah, in Food

Isorauschen's Homemade Doner Kebab

First of all, one thing is very important to us: This recipe is neither an attempt to recreate one of the most popular Turkish dishes in this country as traditionally as possible, nor to recreate a copy of a kebab from the kebab stand around the corner at home. Rather, it should convey a feeling. The fact that you can transform something that you have only bought and have never thought about why you should do something like this yourself, into something that you would like to do again the next day.
At the same time, you can also see that fast food (even if in this case "almost" is not entirely applicable) is not just junk food. Because this recipe shows a balanced, fresh dish in which nothing is wrong at all.


Whether on a skewer, in the pan, in the oven or over the fire - we love this dish. It is also easy to prepare for several people, it is great to prepare and also leaves a lot of scope for modifications. So you quickly get a completely different result with a different spice mixture or other spices. Or you can experiment with other sauces, in the salad with different, if you like, seasonal vegetables, maybe you even make the rolls with wholemeal flour. So this recipe is more of an inspiration and should give the clues you need in order not to lose track of such a dish. At the same time, however, it should also keep all options open so that everyone can make their very own doner kebab at home, perfectly tailored to their taste.


Preparation and planning

All quantities are calculated for approx. 10 kebabs.


As already mentioned, our doner kebab is wonderful to prepare. Either way, if you marinate the meat the day before and give the sauces a little more time to develop, the taste will only be more intense and shorten the to-do list for the day on which the kebab should be served. You can also bake the rolls the day before and then simply warm them up again briefly in the oven.
We have this recipe in four Doner kebab blocks divided and for each there is an ingredient list. At the very end we added a complete shopping list.
Click here for the complete shopping list.




  • The meat and the marinade

    Ingredients:
    • 1kg chicken fillet
    • 2 pcs. Onions
    • 8 cloves of garlic
    • 250g yogurt
    • 4 teaspoons of Ras El Hanout
    For the meat marinade, all the ingredients are simply processed into a paste with a hand blender or a food processor. Depending on the mixture, you have to season the paste with salt. This can be slightly "over-spiced".
    Cut the meat into approx. 1cm thick slices, mix with the marinade and leave it to stand overnight in an airtight container in the refrigerator.


  • The buns

    Ingredients:
    • 500g plain flour (type 700)
    • 300ml water (lukewarm)
    • 10g fresh yeast
    • 1/2 teaspoon salt
    • 1 tbsp oil
    To make the dough, first mix the flour and salt in a bowl. Mix the lukewarm water with the yeast and oil in a container. Then process the whole thing into a dough and cook for about 10 minutes. Knead until a silky dough is formed. Now it has to rest for about 2 hours. It is best to shape it into a ball with good surface tension and cover it in a lightly oiled bowl and place in a warm place.
    Then divide the dough into 12 equal pieces, shape into pita breads and grind. This takes a bit of practice, so don't be disappointed if you don't get perfect the first time. For this we have a series of pictures about what it looks like.
    When this is done, the rolls go for another 30 minutes before they are carefully rolled out into thin flatbreads and while the oven is being preheated, they are allowed to rest for a few more minutes.
    The rolls at 250 ° C for about 5 minutes. bake until they have risen to beautiful bread bags.

The flour makes the difference
For the perfect bun you not only need practice in shaping, but also the right flour. To get fluffy pita breads, pizza flour is best;
W 700 (according to Austria) / Type 550 (according to Germany) / Farina finissima Tipo 00 (according to Italy).



  • The yogurt sauce

    Ingredients:
    • 250g yogurt
    • 3 cloves of garlic
    • 1 lemon (zest and juice)
    • 1 tbsp dille
    For the yoghurt sauce, simply press the garlic into the yoghurt, grate the lemon peel, squeeze out the juice and also into the yoghurt. Finely chop the dill and stir everything well. Just add salt and pepper to taste and the yoghurt sauce is ready.

Tips:
Here, too, there are countless ways to create your very own sauce. Instead of the dill, of course, all other herbs also work. Even if you read everywhere that cucumber has no business in kebab, if you like it you can even make a kind of tzatziki.

  • The chili sauce

    Ingredients:
    • 4 ripe tomatoes
    • 250g tomato puree
    • 2 tbsp tomato paste
    • 3 hot red chili peppers
    • 1 habanero
    • 2 tbsp dried chillies
    • 50ml red balsamic vinegar
    For this spicy delicacy, simply cut everything into small pieces, simmer with the remaining ingredients in a small saucepan for 30 minutes until everything is nice and soft and then puree. Season with salt and pepper and fill into a clean bottle while it is still warm, so it can be kept longer in the refrigerator.

Tips:
With us, this sauce is more of a spice and only comes in small quantities in the kebab. That's why we add 3 teaspoons of salt and 1 teaspoon of sugar to the sauce.
This sauce lives from the maturity of the ingredients. It is best to be sparing with sugar and salt at the beginning and season to taste at the end. The vinegar also plays an important role, as does the type of chilli. You have to carefully feel your way around to get exactly the sauce you want.

  • The salad

    Ingredients:
    • Herb (red / white)
    • Iceberg lettuce
    • Carrots
    • Red onion
    • tomatoes
    For the salad, simply cut all the ingredients into strips, cubes or whatever you want. If you want, you can do this with a rasp or a food processor.

Tips:
As I said before, what goes into an original kebab is one thing, what tastes good is quite another. So you can experiment here too. If you make yourself a more Mediterranean meat marinade or if you take feta, you can also use olives or peppers. There are no limits here. Pickled beets also go well with falafel, to name just one example.

Spice mixes

Ras El Hanout
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon of cumin
  • Ground 1/2 teaspoon ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon nutmeg
  • 1 teaspoon pepper, freshly ground
  • 1/2 teaspoon cinnamon
Doner spice mix
  • 1/2 teaspoon savory
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 tsp majoran
  • 4 teaspoons paprika powder, noble sweet
  • 1 teaspoon pepper, freshly ground
  • 1/2 teaspoon onion powder

Of course, this recipe can also be used to easily conjure up a vegetarian or even vegan variant. If you leave out the meat and replace it, for example, with grilled aubergines, falafel, feta or tofu and swap the yogurt sauce with an avocado cream, humus or the like, you get great meat-free alternatives!




    marinade
  • 1kg chicken fillet
  • 2 pcs. Onions
  • 8 cloves of garlic
  • 250g yogurt
  • 4 tsp Ras El Hanout
    bun
  • 500g plain flour (type 700)
  • 300ml water (lukewarm)
  • 10g fresh yeast
  • 1/2 teaspoon salt
  • 1 tbsp oil
    Yogurt sauce
  • 250g yogurt
  • 3 cloves of garlic
  • 1 lemon (zest and juice)
  • 1 tbsp dille
    Chili sauce
  • 4 ripe tomatoes
  • 250g tomato puree
  • 2 tbsp tomato paste
  • 3 hot red chili peppers
  • 1 habanero
  • 2 tbsp dried chillies
  • 50ml red balsamic vinegar
    salad
  • Herb (red / white)
  • Iceberg lettuce
  • Carrots
  • Red onion
  • tomatoes



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