German Doner Kebab Sauce Food

BERLIN DONER KABABS (BERLINER DöNER AUS KREUZBERG)

Berlin Doner Kababs (Berliner Döner aus Kreuzberg) image

Much like America has adopted the Mexican Taco, Germany has adopted Turkey's Döner Kebab and made it its own! German Döner contain a shredded meat mixture with sauce and chopped veggies, wrapped in a warm pita. The Döner is Germany's multicultural portable food trend. Like the taco, once you eat it, it will have you captivated by its delicious flavor!

Provided by Claire

Number Of Ingredients 14

Ingredients

1-1/2 lbs lean veal
salt
freshly ground pepper
1/2 tsp ground cumin (or a prepared doner-kabab seasoning)
2 small onions
5 Tbsp olive oil
4 cloves garlic
3/4 cup sheep-milk yogurt
1 Tbsp fresh chopped parsley
4 flatbreads (the size of your hand)
1 cup red cabbage
1 cup cucumber (grated)
1 onion
4 grill skewers

Steps:

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.
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, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside.
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.
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.
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. Doner-kebabs can also be served on plates, with rice and a salad.

DONAR KEBAB SAUCES (WHITE AND RED)

Donar Kebab Sauces (White and Red) image

I came up with these quick sauces to top off Donar Kebabs (gyros), similar to what you get in Europe. There's a white sauce similar to an aioli and a red chili sauce similar to harissa, but these use shortcuts to cut down on prep time since you're also cooking up the donar kebabs. I make these to go with my recipe Recipe #292013 .

Provided by C. Taylor

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
2 1/2 tablespoons garlic powder
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup chili sauce
3 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon cayenne powder (can adjust for personal taste)

Steps:

For the white sauce, mix all the ingredients till well combined in a small bowl.
For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
Drizzle over the donar kebab or gyro.

DONER KEBAB

Doner kebab image

Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 10

Ingredients

500g lamb mince
1 small onion, coarsely grated
4 garlic cloves, minced or finely grated
100g fresh breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
¼ tsp smoked paprika
sunflower oil for oiling
pitta breads, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli sauce (see recipe below), garlic sauce (see recipe below), tahini

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

Nutrition Facts : Calories 222 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.32 milligram of sodium

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