Ah, Döner Kebab! Berlin’s finest and ubiquitous street food! Walk down the street and you can find plenty of local places that serve up lean meat and vegetables stuffed in thick pitta style bread and topped with plenty of garlic sauce! But where can you find a good döner? Mustafa’s has been raved about for years with their roasted vegetable filled kebabs but Tadim at Kottbusser Tor also serve up a good döner!
Making your own is quick and easy and definitely a lot less fat than your take away version which means you don’t need to be drunk or incredibly hungover to enjoy this fast and tasty snack!
Ingredients: Makes up to 4
For the meat:
500g minced lamb
2 tspn chilli flakes
1 tspn cumin
small bunch of fresh parsley (finely chopped)
Sunflower oil
For the garlic sauce:
4 cloves garlic (crushed)
Juice of half a lemon
Dash of olive oil
Black pepper
150ml plain yoghurt
For the salad:
Romaine lettuce (roughly chopped)
2 tomatoes (cut into slices)
1 red onion (peeled and sliced)
half a cucumber (cut in half, de-seeded and thinly sliced)
4 kebab breads or pitta bread.
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Add the ingredients for the meat to a food processor and blitz until smooth. Place the meat into a mixing bowl and form into medium size patties. Wrap each piece into cling film and place in the fridge for at least 30 minutes.
To make the sauce: mix everything together into a small bowl, pour into a serving dish and then place in the fridge until needed later on.
Heat a large frying pan with 2 tbpsn sunflower oil. Take the meat out of the fridge and unwrap from the cling film. Lightly roll out the meat so that each piece is flattened out. Add to the hot pan and cook on each side for 3-4 minutes or until cooked through.
In the meantime pop the bread in a pre- heated over for 2- 3 minutes.
Drain the meat onto some kitchen paper (to remove any excess oil). Slice the bread and fill with a bit of salad, the meat, a bit more salad and top with plenty of garlic sauce!
This is also great with some red cabbage and hot sauce!
