Homemade Doner Kebab: A Tastier Take on the Viral Classic

Name: Homemade Doner Kebab: A Tastier Take on the Viral Classic
Ingredients: 1 kg rib meat; 2 onion; 4 PL yogurt; 1 hrste polievková lyžica salt; 1 ČL black pepper; 1 PL red chili flakes; 1 PL thyme; 2 PL butter; tomato; pickled cucumber; parsley

#doner#meat#marination#rolled kebab#Refika's Kitchen

Discover how to make a juicy, flavorful doner kebab at home using marinated rib meat, fresh spices, and a crispy finish. Served wrapped in lavash with fresh veggies and tangy pickles, this recipe brings the sizzling street food experience to your kitchen.

Ingredients extracted via AI

1 kg rib meat2 onion4 PL yogurt1 hrste polievková lyžica salt1 ČL black pepper1 PL red chili flakes1 PL thyme2 PL buttertomatopickled cucumberparsley

Procedure generated via AI

Use 1 kg of rib meat with a high fat content and grind it twice for the best texture.
Grate two onions and extract their juice, discarding the skins.
Mix in 4 tablespoons of yogurt, 1 heaping tablespoon of salt, 1 heaping teaspoon of freshly ground black pepper, and 1 tablespoon of red chili flakes (if using powdered paprika instead, use just 1 teaspoon).
Add 1 tablespoon of dried thyme to taste.
Thoroughly mix the ingredients by hand, kneading the mixture to evenly distribute the spices and tenderize the meat.
Let the meat marinate for at least one hour to allow the flavors to meld.
Lay out parchment paper on your work surface and slightly dampen it with water to prevent slipping.
Divide the marinated meat into six portions of about 220 g each. Shape each portion into a rectangle roughly the size of the parchment paper and place on it.
Use a rolling pin to evenly flatten the meat, rearranging and smoothing out any thin spots to create uniform slabs.
Roll each slab into a tight log, twisting and sealing the ends well to prevent leaks.