Doner kebab with filling and sauces

Ingredients for 15 servings:

• 2 kg roast beef (thigh), alternatively lamb
• ½ bulb(s) garlic
• 2 ½ onions
• 2 ½ sprigs of mint
• 5 stalks of coriander
• 2 ½ tsp sweet paprika powder
• 2 ½ tsp cumin powder
• 1 ¼ tsp thyme
• 1 ¼ tsp salt
• ½ tsp pepper
• 15 tbsp olive oil
• 15 small flatbread(s), Turkish, alternatively 4 large
• ¼ head of white cabbage
• ¼ head of red cabbage
• ½ head of iceberg lettuce
• 1 large onion(s), red
• 4 tomatoes
• 1 cucumber(s)
• 300 g feta cheese (white cheese), Turkish (made from sheep or cow milk)
• n. B. Pul Biber optional, for resharpening
• 300 g yogurt, Turkish or Greek
• 250 ml Ayran
• 300 g salad mayonnaise
• 80 ml ketchup
• 1 clove(s) garlic
• 4 tsp sugar
• 2 tbsp lemon juice
• 4 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• ¼ tsp salt
• ½ tsp coriander powder
• ½ tsp cumin powder
• 20 g dill
• 10 g parsley, flat
• 1 tsp Pul Biber
• 500 g yogurt, Turkish or Greek
• 250 ml Ayran
• 125 g crème fraîche
• 2 cloves garlic
• ½ pack of mixed herbs (frozen 8-herb mixture)
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours 30 minutes

Rotisserie

Prepare the meat: Cut the meat into strips about 1-2 cm thick. If possible, have the butcher do the cutting directly; it saves a lot of work! The slices usually need to be halved to ensure they are somewhat round/square. Tip: Sorting by size makes layering easier later! Marinade: Chop all marinade ingredients and add the olive oil. Blend with a hand blender until thick. Marinate: Brush the meat slices with the marinade and place them in a closed container in the refrigerator for at least 12 hours (marinating the night before is recommended). Layer: Layer the meat slices on the rotisserie. The meat slices should get larger from bottom to top. Spread any leftover marinade on the layered skewer. Since the finished layered skewer usually doesn’t fit well in the refrigerator, I recommend preparing it shortly beforehand. However, if you want to prepare it in advance, wrap it in plastic wrap and place it in the refrigerator. Caution: It might drip a little. Sauces: Chop the sauce ingredients and mix. The sauces taste best if they can also sit in the refrigerator overnight. Filling: The filling, however, should only be prepared on the day of the kebab. Place all ingredients in separate containers so everyone can create their own individual kebab. Grate the white cabbage, red cabbage, and white cheese into thin strips. Slice the iceberg lettuce into thin strips. Slice the red onions into thin (half) rings. Dice the cucumber. Remove the inner core of the tomatoes and dice them as well. General information: You can either rent a kebab grill or buy one from Pearl for €70 (please don’t expect top quality; personal recommendation: order shish kebab skewers for the base plate). Professional kebab grills are also possible, but they are significantly more expensive. My kebab grill (Pearl, “Rosenstein & Söhne”) only has 2000 watts, so not everyone can eat at the same time. It takes about 5-10 minutes before the next batch of meat can be cut. If you don’t have enough meat on the skewer, finish grilling it and gradually slice off the remaining meat. The leftovers can be warmed up in a pan the next day. Personally, I find it best to fill the kebab wrap horizontally with meat and vegetables—that way, you get everything in every bite. Unfortunately, many kebab shops stack the kebabs differently, so the last bite is just meat. Be sure to use a sharp knife (kebab shops don’t make constant knife sharpening fun, either)! For something extra authentic, you can get kebab paper bags from your local kebab vendor or online.