• Prep Time
    20 Min
  • Cook Time
    30 Min
  • Serving
    2 People
  • View
The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the „mother,“ as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros. Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini. Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.



Per Serving: 250 gm

  • Daily Value*
  • Total Fat: 45.8g
  • Chlosterols: 224mg
  • Sodium: 149mg
  • Vitamin D : 150 ng
  • Water : 150ml

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super leckere, glutenfreie Bananenpancakes ohne Zucker.

Step 1

Die Bananen in einer Schüssel mit einer Gabel zerquetschen.

Step 2

Alle weiteren Zutaten mit dem Bananenmuß vermengen.

Step 3

Die Mixtur in runden Portionen in einer Pfanne bei mittlerer Hitze ausbacken.

Step 4

Die kleinen Fladen zu einem hübschen Turm stapeln und nach Belieben garnieren. Eine allbekannte Option wäre ein guter Schuss Ahornsirup oder Agavendicksaft. Ich nehme gern Vanille Skyr, ein paar restliche Beeren und Nüsse als knackigen Kontrast.

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