Doner kebab is a popular meat dish that originated in Turkish cuisine, but is known and loved worldwide. The kebab dish consists of thinly sliced grilled meat, usually served in a bun.

We made this recipe the ‘easy way’. Traditionally, doner kebab is prepared with lamb or beef strung on a large vertical skewer and slowly grilled as it rotates. We marinated the meat in milk and frozen it so you can cut super thin slices. We used veal to make doner kebab as it gives a softer taste and texture to the dish compared to lamb or beef, very tasty.

Are you feeling hungry yet? Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media and we’ll share it with all bbq fans. You can also find us on Instagram, Facebook and Pinterest. YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

Veal from the flat buttock
1 onion
Milk, 500 ml
Splash of vinegar
4 Turkish sandwiches
1/2 carrot
Quarter red cabbage
Half a head of iceberg lettuce
Not Just BBQ Chimichurri Rub
Not Just BBQ Salt and pepper grinder
Not Just BBQ Chilli Garlic Sauce
Not Just BBQ Habanero XL hot sauce

Necessities

Kamado barbecue (we used our Monolith Icon with Fireplate Plancha grill plate)
Coals, Not Just BBQ Firestarters
Cutting board
Dish

Preparation

>> Wacht HERE our step-by-step how-to video recipe <<

Easy recipe steps:

1. Place the veal in a bowl and pour the milk over it.

2. Cut the onion into half rings and add to the meat. Season with salt, pepper and chimichurri rub and a dash of vinegar. Let the meat marinate in the refrigerator for about 2 hours.

3. Remove the meat from the marinade, wrap it in plastic foil and put it in the freezer for at least 5 hours (or overnight).

4. Cut the carrot, red cabbage and lettuce into thin strips and mix them.

5. Bake the pita breads on the baking tray.

6. Cut the frozen meat into very thin slices, add chimichurri rub (not too much!) and fry on high heat.

7. Cut open the sandwiches and fill them GENEROUSLY! with salad and baked veal.

8. Of course, kebabs cannot do without a sauce.

So we grabbed the Chilli Garlic Sauce and generously sprinkled it over the buns. For extra chilli lovers, the Habanero XL hot sauce was ready. Tasty!!!!