This past week I saw a facebook post that reminded me of home ( Germany ) I grew up there and I miss the food terribly, One of my favorite meals to eat was the “Doner Kebab” A sandwich hailing from Turkey but has been extremely popularized by the the many Kiosks/Restaurants sprinkled throughout Germany, The sandwich is typically made of either, Lamb,Veal, or Beef, Tzatziki Sauce, Red Cabbage and tomatoes, depending on the regions that the Kebab Restaurant/ Kiosk owners were from would determine what type of meats and toppings would go with the sandwich.
In this case this Kebab Kiosk Owner, is currently residing in Springfield, Mo and had a very limited supply of ingredients at the time, but if you’re interested, scroll down!!!!
The post I saw on facebook was a recipe for a Doner Kebab. which is the recipe that I decided to follow and added a few things along the way :
Freshly ground pepper
1/2 teaspoon ground cumin (or a prepared doner-kebab seasoning)
2 small onions
5 tablespoons olive oil
4 cloves garlic- I used minced Garlic about 4 teaspoons
3/4 cup sheep-milk yogurt (Didn’t have sheeps milk yogurt so I used greek yogurt)
1 tablespoon fresh chopped parsley
1 tablespoon of fresh chopped cilantro – I added this for an extra zing of flavor)
4 flatbreads (the size of your hand)- I searched High and low and was unable to find flat bread so I opted for Naan Bread
1 cup red cabbage
1 cup cucumber (grated)
4 grill skewersPreparation:Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers
Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush onto the skewered meat, coating all sides. – I chopped the onions and placed them into a blender to make the onion paste, added the olive oil to make it smooth, that and it saves you a lot of time!
Place the skewers on a grid
on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times.
In the meantime, Chop up your parsley, cilantro and add into your yogurt, also sliced up a few cucumbers added the garlic and your cup of optional feta cheese and blended them all together to make it into a thick and amazing sauce!!! Set to the side
Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes.**** with the naan bread we
used a griddle oiled both sides and pressed them down until the bread became a crispy golden brown*****Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finely.
Peel and halve the onion, and cut into very thin strips.
( If you sauteed the onion in the previous step skip this step with adding an the onion )
Arrange the prepared ingredients on a serving platter.
During the meat’s last 5 to 8 minutes under the grill, warm the flatbread on the oven floor.
Remove the skewers and the flatbread from the oven.
Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top and add some Paprika to the top of you Kebab and Presto! If you’re feeling frisky pick up some ready made steak fries and enjoy them with the leftover tzatziki sauce!!!!!!
next week we’ll be making “tristan’s general tso’s beef”
HAVE A GREAT WEEKEND CHICKADEE’S