Doner kebab

Ingredients for 10 servings:

• 2 kg lamb, lean (or sheep, veal, pork)
• 100 g onion(s)
• 100 g bacon
• 4 g oregano
• 4 g cumin
• salt and pepper
• oil
• Flatbread(s), bought or homemade
• Sauce, (yogurt sauce)
• Vegetables and salads as desired

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

Meat on a skewer, for this you need a doner kebab skewer and a grill in front of which you can grill vertically.

Start at least 24 hours before grilling. Put 600g of 2kg of lamb through the meat grinder. Use the smallest pieces possible, as these won’t slice neatly. Remove any tendons from the remaining meat and slice it with a sharp knife or a slicer (9.5-10mm). For the spice marinade, cut the bacon into strips. Peel and roughly chop the onions. Put the bacon and onions together through the meat grinder. Weigh out the oregano and cumin and add to the bacon and onion mixture in a bowl. Season with salt and pepper, and mix everything well until smooth. Brush the slices of meat on both sides with this spice marinade, layer them tightly together, and let marinate overnight. Sort the large and small pieces. Use the small pieces for the bottom part of the gyro skewer, and use larger pieces towards the top. Place the meat slices on the skewer close together, filling each slice with a little minced meat so that the individual pieces bake together as the kebab rotates. Brush each layer of meat on the skewer again with the spice mixture. To trim the gyro skewer into shape, trim off any protruding meat ends with a sharp knife. Place these trimmings between the meat slices. The meat slices must be placed so that each layer forms a complete circle. Finally, brush the skewer all over with the spice marinade. Keep the finished skewer cool for at least 12 hours before grilling. To grill, place the skewer vertically in front of the fire and rotate slowly. Always slice the grilled meat thinly from top to bottom using a long, sharp knife. The meat juices that collect under the kebab can be used as a sauce when serving! Bake the flatbread in the oven at 200°C or divide it into 4 segments and bake on the bun rack of a toaster. Cut a pocket into each quarter, fill with the hot, thinly sliced ​​doner kebab strips, yogurt sauce, vegetables, and salad, season, and serve.