Doner Kebap

Doner Kebap Ingredients

1/2 cup Black pepper	4 cups Onion juice - about 6 large onions, crushed and squeezed.
1 medium Egg,	1 cup Olive oil
3 tablespoons Salt	10 pounds Lamb - a roast or other large cut of meat.

Instructions for Doner Kebap

Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/4 to 1/2 inch thick. Trim fat and excess meat (after forming 6 - 7 inch rounds) and run through a grinder. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The skewer of meat is broiled in the "Doner Kebab" broiler, made specially for the purpose.

When the outside layer is roasted to a crispy brown slice downward along the skewer of meat to shave off the outside. Continue allowing the outside to roast while gradually carving your way toward the center.

Serve in pita bread or on a salad accompanied by garlic mayonnaise or a garlic-yogurt sauce. This can also be served with British style "Chips" (French Fries".

Main Ingredient: LambCuisine: Middle Eastern

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