Ingredients
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1 1/2 lean veal
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Salt & pepper
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1/2 tsp ground cumin
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3 small onions
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5 tbsp Olive Oil
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4 cloves of garlic
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3/4 cup milk yogurt
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1 tbsp finely chopped parsley
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4 flatbreads
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1 cup red cabbage
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1 cup of grated cucumber
Directions
There is some debate as to where to donair originated. It’s Turkish name would suggest Turkey, but in Berlin, there are many Germans who swear they invented it! Either way, both are delicious… but quite different! German Döner is made from shredded meat with warm gravy-like sauce and chopped pickles, wrapped in a warm pita, or rolled crusty bread. Döner Kebab (Turkish) is almost always rolled in a pita and served with cold sauces made from cream.
Preparation:
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Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers.
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Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush it onto the skewered meat, coating all sides.
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Place the skewers on a grid on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times.
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In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside.
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Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes.
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Wash the red cabbage and cut it into thin strips. Wash the cucumber and grate finely. Peel and halve the onion, and cut into very thin strips.
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Arrange the prepared ingredients on a serving platter.
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During the meat’s last 5 to 8 minutes under the grill, warm the flatbread on the oven floor.
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Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place it in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top. Doner-kebabs can also be served on plates, with rice and a salad.
