Döner kebab casero (viral)

Ingredientes

• 450 grams ground lamb, or any ground meat
• 1 grated onion, food processed into a paste with 1 tsp water
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1.5 teaspoons sweet paprika
• 1 teaspoon oregano
• 1/4 cup full-fat yogurt (plain or Greek)
• 1 tablespoon olive oil

Preparación

1. 1

   Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the doner kebab.

2. 2

   Mix Ingredients: In a bowl, combine the ground meat with the onion paste, minced garlic, salt, sweet paprika, oregano, yogurt, and olive oil. Mix thoroughly to evenly distribute the flavors.

3. 3

   Divide Meat: Split the meat mixture into two equal portions for easier shaping and baking.

4. 4

   Shape Meat on Parchment: Lay out a sheet of parchment paper and place one portion of the meat mixture in the center.

5. 5

   Prevent Sticking and Flatten: Keep a small bowl of water or oil nearby to moisten your fingers. Use this to press and spread the meat into a thin, even rectangular shape on the parchment. Repeat for the second portion.

6. 6

   Roll Meat Logs: Starting from the longer side, fold the parchment over the meat repeatedly, creating a tight flat rope shape. This helps form the classic doner kebab shape for even cooking.

7. 7

   Bake: Place the parchment-wrapped meat logs onto a baking sheet. Bake at 400°F (200°C) for approximately 40 minutes, or until the meat is cooked through.

8. 8

   Cool and Unroll: Remove the meat from the oven and allow it to cool slightly. Carefully unroll the parchment and break apart the meat into shreds.

9. 9

   Add Lemon and Crisp: Squeeze fresh lemon juice over the shredded meat, then spread it in a baking dish and return to the oven for a few minutes until it’s lightly golden and slightly crispy.

10. 10

    Serve: Enjoy your homemade doner kebab in a pita or over a bowl topped with lettuce, pickles, tomato, red onion, and garlic sauce or toum. You can use store-bought garlic sauce or make your own by mixing yogurt, garlic, mayo, and salt.